ShareBACTERIAL GROWTH AT FOODSERVICE OPERATING TEMPERATURES.
Author(s) : RIVITUSO C. P., SNYDER O. P.
Type of article: Article
Summary
A SEARCH OF CURRENT LITERATURE WAS CONDUCTED TO DETERMINE THE MEAN GENERATION TIMES (MGT) AT VARIOUS TEMPERATURES FOR GROWTH OF STAPHYLOCOCCUS AUREUS, CLOSTRIDIUM PERFRINGENS, SALMONELLA AND TOTAL AEROBES IN VARIOUS FOODS. THE RESULTS SHOW THAT GENERATION TIMES VARY SIGNIFICANTLY OVER THE RANGE OF TEMPERATURES NORMALLY FOUND IN FOODSERVICE, AND PATHOGENIC BACTERIAL GROWTH SLOWS RAPIDLY BELOW 288-293K (15-20 DEG C).
Details
- Original title: BACTERIAL GROWTH AT FOODSERVICE OPERATING TEMPERATURES.
- Record ID : 1982-1300
- Languages: English
- Source: Journal of Food Protection - vol. 44 - n. 10
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Staphylococcus; Salmonella; Clostridium; Microbiology; Chilling; Aerobiosis; Pathogen
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