ShareThermal destruction of pathogens in processed meats.
Author(s) : GENIGEORGIS C.
Summary
The paper discusses, in relation to the thermal destruction of pathogens in processed meats, the basic concepts and developments with respect to the effect of previous microbial history upon their future behaviour, and the factors affecting microbial survival during heating and their recovery after heating.
Details
- Original title: Thermal destruction of pathogens in processed meats.
- Record ID : 2000-3083
- Languages: English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
- Publication date: 1996
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Microorganism; Meat; Treatment; Temperature; Meat product; Pathogen; Destruction
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The development of a surface adhesion immunoflu...
- Author(s) : DUFFY G., LOGUE C. M., CLOAK O. M., et al.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
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Overview on Listeria in processed meat products.
- Author(s) : SCHOTT W., HILDEBRANDT G.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
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Clostridium botulinum and processed meat products.
- Author(s) : PECK M. W.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 3. Cutting and further processing. Concerted Action CT94-1456.
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The TTT concept: a practical way to determine t...
- Author(s) : BÖGH-SÖRENSEN L.
- Date : 1996/10
- Languages : English
- Source: New Developments in Meat Refrigeration.
- Formats : PDF
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Rapid methods for detecting toxin-producing org...
- Author(s) : CÓRDOBA J. J.
- Date : 1996
- Languages : English
- Source: Factors affecting the microbial quality of meat. 4. Microbial methods for the meat industry. Concerted Action CT94-1456.
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