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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2021
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| Materias: | |
| 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 |