Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step

In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of Salmonella as recommended by the United States Department of Agriculture Fo...

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Detalles Bibliográficos
Autores principales: Karolenko, Caitlin E., Bhusal, Arjun, Nelson, Jacob L., Muriana, Peter M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285303/
https://www.ncbi.nlm.nih.gov/pubmed/32466307
http://dx.doi.org/10.3390/microorganisms8050791

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285303/
https://www.ncbi.nlm.nih.gov/pubmed/32466307
http://dx.doi.org/10.3390/microorganisms8050791

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