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Effect of storage conditions on growth of heat-stressed Yersinia enterocolitica in ground pork.

Author(s) : SHENOY K., MURANO E. A.

Type of article: Article

Summary

Samples were heat-treated at 55 deg C for 15 minutes and then stored at either 25 or 4 deg C. The results indicated that storage of meat at 4 deg C, whether under vacuum or modified atmosphere, was insufficient to inhibit growth of Yersinia enterocolitica and that prior heat shock had no effect on growth rate or pathogenicity of survivors.

Details

  • Original title: Effect of storage conditions on growth of heat-stressed Yersinia enterocolitica in ground pork.
  • Record ID : 1997-1624
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 4
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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