ShareFate of Salmonella in salpicon, a Mexican cold shredded beef salad.
Author(s) : FERNANDEZ ESCARTIN E., SALDANA LOZANO J., RODRIGUEZ GARCIA O.
Type of article: Article
Summary
Salpicon, a Mexican cold shredded salad, containing minced meat, has been contaminated during preparation. The growth of Salmonella during 48 hours has been investigated in relation to the concentration of vinegar and temperature. Critical control points are shredding the beef, rapid cooling and the concentration of vinegar (optimum 4%).
Details
- Original title: Fate of Salmonella in salpicon, a Mexican cold shredded beef salad.
- Record ID : 1993-3426
- Languages: English
- Source: Journal of Food Protection - vol. 56 - n. 3
- Publication date: 1993/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Vinegar; Prepared food; Salmonella; Mince; Microbiology; Mexico; Meat; Temperature; Salad
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