Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight...

Descripción completa

Detalles Bibliográficos
Autores principales: de Jong, Aarieke E. I., van Asselt, Esther D., Zwietering, Marcel H., Nauta, Maarten J., de Jonge, Rob
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3282150/
https://www.ncbi.nlm.nih.gov/pubmed/22389647
http://dx.doi.org/10.1155/2012/196841

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3282150/
https://www.ncbi.nlm.nih.gov/pubmed/22389647
http://dx.doi.org/10.1155/2012/196841

Ejemplares similares