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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Bibliografske podrobnosti

izdano v:	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
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1999
Teme:	Food Microbiology
Online dostop:	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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