ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork was compared. The D (decimal reduction time at a certain heating temperature) values of E. coli O157:H7, Salmonella, and L. monocytogenes at 55 to 70°C were 33.44 to 0.048 min, 45.87 to 0.083 min, and 47.17 to 0.085 min, respectively. The z (temperature rise for 1 log10 reduction of D) value of E. coli O157:H7, Salmonella, and L. monocytogenes in ground pork was 4.94°C, 5.89°C, and 5.92°C, respectively. Significant difference was found on the D and z values between E. coli O157:H7 and Salmonella or between E. coli O157:H7 and L. monocytogenes. The D and z values of Salmonella in ground pork were not significantly different from L. monocytogenes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb06351.x
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