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Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.

Author(s) : GRANT I. R., PATTERSON M. F.

Type of article: Article

Summary

Effect of treatment at 60, 65 and 70 deg C alone, after 0.8 kilograys of irradiation, and after irradiation and storage for 14 days at 2-3 deg C, on the survival of L. monocytogenes and S. typhimurium. For L. monocytogenes, the thermosensitivity induced by irradiation persisted during the two weeks of storage before heating.

Details

  • Original title: Combined effect of gamma radiation and heating on the destruction of Listeria monocytogenes and Salmonella typhimurium in cook-chill roast beef and gravy.
  • Record ID : 1996-2947
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 27 - n. 2-3
  • Publication date: 1995

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