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G. Tewari, Editeur scientifique ; V. Juneja, Editeur scientifique | Oxford [GBR] : Blackwell Scientific Publications | 2007
article/chapitre/communication
article/chapitre/communication
In this study, diacetyl (DI), benzaldehyde (BE), pyruvic aldehyde (PY) and piperonal (PI) were tested for activity against Yersinia enterocolitica, Listeria monocytogenes, Salmonella typhimurium, Bacillus cereus, Shigella flexneri, Aeromonas hyd[...]
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 effects and interactions of heating temperature (55 to 65 °C), pH (4 to 8), salt (NaCl; 0 to 6%, wt/vol), and sodium pyrophosphate (SPP; 0 to 0.3%, wt/vol) on the heat inactivation of a four-strain mixture of Listeria monocytogenes in beef g[...]
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[...]
