Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling

This study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling with various set-up temperatures. Fresh 1.5-kg chicken breast meat was course grounded, inoculate...

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Detalles Bibliográficos
Autores principales: Jiang, Wentao, Waldman, Carly, Li, KaWang, Jaczynski, Jacek, Shen, Cangliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8131727/
https://www.ncbi.nlm.nih.gov/pubmed/33975049
http://dx.doi.org/10.1016/j.psj.2021.101171

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8131727/
https://www.ncbi.nlm.nih.gov/pubmed/33975049
http://dx.doi.org/10.1016/j.psj.2021.101171

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