ShareSurvival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties.
Author(s) : SAGE J. R., INGHAM S. C.
Type of article: Article
Summary
Survival of Escherichia coli after freezing and thawing in ground beef patties was determined. Populations decreased from 0.62 to 2.52 log(10) CFU/g, with the extent varying significantly by strain. Microwave heating and 4 deg C thawing were the most lethal treatments. Other results according to various strains are given.
Details
- Original title: Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties.
- Record ID : 1999-3020
- Languages: English
- Source: Journal of Food Protection - vol. 61 - n. 9
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Mince; Survival; Meat product; Meat pie; Escherichia; Freezing
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