Share

Feasibility of using microbiological indicator assays to detect temperature abuse in refrigerated meat, poultry, and seafood products.

Author(s) : BUCHANAN R. L., SHULTZ F. J., GOLDEN M. H., BAGI K., MARMER B.

Type of article: Article

Summary

The products are stored at 5 deg C (correct temperature), 12 deg C (moderate abuse) and 19 deg C (large excess). Periodical analysis of aerobes, coliforms, E. coli, St. aureus. For products tested (shrimps, crab flesh, seafood salads, beef and pork mince, turkey white meat and chicken breast), no individual test is efficient. On the other hand, the combination of specific tests for each product category, makes it possible to distinguish temperature abuse.

Details

  • Original title: Feasibility of using microbiological indicator assays to detect temperature abuse in refrigerated meat, poultry, and seafood products.
  • Record ID : 1994-0354
  • Languages: English
  • Source: Food Microbiol. - vol. 9 - n. 4
  • Publication date: 1992

Links


See other articles in this issue (2)
See the source

Indexing