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USE OF A TEMPERATURE FUNCTION INTEGRATION TECHNIQUE TO ASSESS THE HYGIENIC ADEQUACY OF A BEEF CARCASS COOLING PROCESS.

Author(s) : GILL C. O., HARRISON J. C. L., PHILLIPS D. M.

Type of article: Article

Summary

THE POTENTIAL PROLIFERATIONS OF ESCHERICHIA COLI WERE CALCULATED, BASED ON 50 TEMPERATURE RECORDINGS OBTAINED ON SEVERAL SIDES AND AT SEVERAL LOCATIONS IN THE CARCASS. DESCRIPTION OF THE CRITERIA WHICH DEFINE THE HYGIENIC ADEQUACY OF THE COOLING PROCESSES OF CARCASSES, WHICH ARE BASED ON THE ASSESSMENT OF THE PROLIFERATION OF E. COLI. (BIBLIOGR.INT. CDIUPA, FR. , 91-274949.

Details

  • Original title: USE OF A TEMPERATURE FUNCTION INTEGRATION TECHNIQUE TO ASSESS THE HYGIENIC ADEQUACY OF A BEEF CARCASS COOLING PROCESS.
  • Record ID : 1992-1717
  • Languages: English
  • Source: Food Microbiol. - vol. 8 - n. 2
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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