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The combined effect of cooking and storage temperatures on the quantities of aerobic, coliform and lactic acid bacteria in cooked sausage.

Author(s) : RAHKONEN S., KAITALA S.

Type of article: Article

Summary

Use of an incubator at various temperatures for the exposure of raw sausages to 81 different combinations of cooking temperature (54-69 deg C) and cold storage (1-11 deg C). Changes in bacteria count in sausages were determined for each combination. Research into control conditions for the prevention of post-contamination of sausages.

Details

  • Original title: The combined effect of cooking and storage temperatures on the quantities of aerobic, coliform and lactic acid bacteria in cooked sausage.
  • Record ID : 1994-3596
  • Languages: English
  • Source: Food Microbiol. - vol. 10 - n. 6
  • Publication date: 1993

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