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...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Brown, David F., Twedt, Robert M.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1972
Aiheet:	Food Microbiology and Toxicology
Linkit:	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
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!