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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |