ShareSensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal.
Author(s) : GRANT I. R., PATTERSON M. F.
Type of article: Article
Summary
Evaluation of the sensitivity of Salmonella typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens to irradiation doses of 0 to 2.5 kilograys, in prepared meals with beef meat, cauliflower, gravy, roasted potatoes and potato purée.
Details
- Original title: Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal.
- Record ID : 1993-3424
- Languages: English
- Source: Food Microbiol. - vol. 9 - n. 2
- Publication date: 1992
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Indexing
- Themes: Precooked food
- Keywords: Prepared food; Potato; Irradiation; Chilled food; Microbiology; Meat; Ready to use; Pathogen; Cauliflower
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