Effects of moisture and temperature on Salmonella survivability in beef tallow, white grease, and chicken rendered fat

High moisture levels introduced to fats after the rendering process can lead to Salmonella presence and growth. Limited research on strategies to eliminate pathogens in these environments are available. Rendered fat characteristics, such as water activity and fatty acids composition, may contribute...

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Detalles Bibliográficos
Autores principales: Molitor, April, Yucel, Umut, Vipham, Jessie, Jones, Cassandra, Trinetta, Valentina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8404613/
https://www.ncbi.nlm.nih.gov/pubmed/34476347
http://dx.doi.org/10.1093/tas/txab110

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8404613/
https://www.ncbi.nlm.nih.gov/pubmed/34476347
http://dx.doi.org/10.1093/tas/txab110

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