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Growth and inactivation of Salmonella at low refrigerated storage temperatures and thermal inactivation on raw chicken meat and laboratory media: Mixed effect meta-analysis

Growth and inactivation regression equations were developed to describe the effects of temperature on Salmonella concentration on chicken meat for refrigerated temperatures (⩽10 °C) and for thermal treatment temperatures (55–70 °C). The main objectives were: (i) to compare Salmonella growth/inactiva...

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Detalles Bibliográficos
Autores principales:	Smadi, Hanan, Sargeant, Jan M., Shannon, Harry S., Raina, Parminder
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Atlantis Press 2012
Materias:	Review Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7320318/ https://www.ncbi.nlm.nih.gov/pubmed/23856498 http://dx.doi.org/10.1016/j.jegh.2012.12.001

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