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article/chapitre/communication
article/chapitre/communication
The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Autoclaved ground beef samples (3 g) were inoculated with hea[...]
article/chapitre/communication
The heat resistance (55-65 °C) of Clostridium perfringens vegetative cells in ground beef and turkey that included 0, 0.15 or 0.3% (w/w) sodium pyrophosphate (SPP) was assessed in bags heated using a water bath. The surviving cell population was[...]
