ShareSurvival of salmonella in processed chicken products during frozen storage.
Author(s) : DOMINGUEZ S. A., SCHAFFNER D. W.
Type of article: Article
Summary
Salmonella can survive frozen storage at -20°C for at least 16 weeks following inoculation in raw and cooked frozen crumbed chicken products. In this study, survival was assessed using growth on several types of agar, and a degree of structural injury of cells was demonstrated.
Details
- Original title: Survival of salmonella in processed chicken products during frozen storage.
- Record ID : 2010-0519
- Languages: English
- Source: Journal of Food Protection - vol. 72 - n. 10
- Publication date: 2009/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Poultry; Salmonella; Survival; Frozen food; Chicken; Cold storage
-
Development and validation of a predictive micr...
- Author(s) : OSCAR T. P.
- Date : 2011/02
- Languages : English
- Source: Journal of Food Protection - vol. 74 - n. 2
View record
-
Neural network model for survival and growth of...
- Author(s) : OSCAR T. P.
- Date : 2015/10
- Languages : English
- Source: Journal of Food Protection - vol. 78 - n. 10
View record
-
Validation of a predictive model for survival a...
- Author(s) : OSCAR T. P.
- Date : 2013/06
- Languages : English
- Source: Journal of Food Protection - vol. 76 - n. 6
View record
-
Growth and survival of Salmonella Paratyphi A i...
- Author(s) : LI M., HUANG L., YUAN Q.
- Date : 2017/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 74
View record
-
Incidence of Salmonella, Campylobacter jejuni, ...
- Author(s) : UYTTENDAELE M., TROY P. de, DEBEVERE J.
- Date : 1999/07
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 7
View record