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THE EFFECT OF TEMPERATURE ABUSE ON STAPHYLOCOCCUS AUREUS AND SALMONELLAE IN RAW BEEF AND CHICKEN SUBSTRATES DURING FROZEN STORAGE.

Author(s) : WHITE C. A., HALL L. P.

Type of article: Article

Summary

EFFECTS OF THAWING AT 293 OR 310 K (20 OR 37 DEG C) AND REFREEZING TO 255 K (-18 DEG C) ON THE AEROBIC MICROFLORA AND STAPHYLOCOCCUS AUREUS AND SALMONELLAE COUNTS IN FROZEN MEAT. THE RESULTS ARE DISCUSSED IN TERMS OF THAWING TIME AND COLD STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-188500.

Details

  • Original title: THE EFFECT OF TEMPERATURE ABUSE ON STAPHYLOCOCCUS AUREUS AND SALMONELLAE IN RAW BEEF AND CHICKEN SUBSTRATES DURING FROZEN STORAGE.
  • Record ID : 1985-0617
  • Languages: English
  • Source: Food Microbiol. - vol. 1 - n. 1
  • Publication date: 1984

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