Assessment of the Sanitary Effectiveness of Holding Temperatures on Beef Cooked at Low Temperature
Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at...
Guardat en:
| Publicat a: | Appl Microbiol |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1972
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380621/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4343865/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.24.4.599-603.1972 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|