Visualization and Modelling of the Thermal Inactivation of Bacteria in a Model Food

A large number of incidents of food poisoning have been linked to undercooked meat products. The use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing the...

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Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Bellara, Sanjay R., Fryer, Peter J., McFarlane, Caroline M., Thomas, Colin R., Hocking, Paul M., Mackey, Bernard M.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1999
Fag:	Food Microbiology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91461/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10388708/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.7.3095-3099.1999
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