Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products

Survival of Escherichia coli O157:H7 when heated in commercial-type turkey products was determined. Thermal death times (TDT) were determined at 52-60 degrees C in ground turkey with no additives, 3% fat; ground turkey with no additives, 11% fat; turkey ham batter, 11% fat; turkey frank batter, 17%...

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Veröffentlicht in:	Journal of food science 1997-07, Vol.62 (4), p.875-905
Hauptverfasser:	Kotrola, J.S. (Auburn University, Auburn, AL.), Conner, D.E, Mikel, W.B
Format:	Artikel
Sprache:	eng
Schlagworte:	ANIMAL PRODUCTS AVES DE CORRAL Bacteria Biological and medical sciences CARNE DE PAVO E. coli ESCHERICHIA COLI Food industries FOOD SAFETY Food science frankfurters Fundamental and applied biological sciences. Psychology ham batter HEAT TREATMENT HOT DOGS INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA Meat and meat product industries MEAT PRODUCTS POULTRY PRODUCTOS DE LA CARNE PRODUCTOS DE ORIGEN ANIMAL PRODUIT ANIMAL PRODUIT CARNE Temperature TRAITEMENT THERMIQUE TRATAMIENTO TERMICO turkey TURKEY MEAT VIANDE DE DINDE VOLAILLE
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