Effect of organic matter and pH on the resistance of Salmonella Typhimurium and Salmonella Derby in scalding water from pig slaughter

The thermal resistance of Salmonella Typhimurium and Derby was evaluated simulating the pig slaughter scalding process in water with different pH values and organic matter concentrations. In samples of scalding water tanks collected at 0, 2, and 4 hr during the slaughter, Salmonella serotypes were q...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food safety 2018-10, Vol.38 (5), p.n/a
Hauptverfasser:	Minor Fernandes Inagaki, Jorge, Jagnow Sereno, Mallu, Pegoraro, Kadigia, Zanatta Waz, Mykaella, Mendonça Soares, Vanessa, Gonçalves Pereira, Juliano, Bersot, Luciano dos Santos
Format:	Artikel
Sprache:	eng
Schlagworte:	Accumulation Addictions Calcium Calcium oxide Contamination Food safety Kinetics Lime Organic matter pH effects Pollution control Process parameters Salmonella Serotypes Slaughter Survival Thermal resistance Water tanks
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!