Thermal resistance of Listeria monocytogenes and Salmonella spp. in liquid egg white

Survival of a five-strain mixture of Listeria monocytogenes and a six-strain mixture of Salmonella enteritidis, S. typhimurium, and S. senftenberg (not 775W) in liquid egg white was determined by a submerged-vial technique at 51.5 degrees C and 53.2 degrees C with 0.875% added H2O2 and at 55.5 degre...

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Veröffentlicht in:	Journal of food protection 1996-11, Vol.59 (11), p.1182-1186
Hauptverfasser:	Palumbo, M.S. (Delaware Valley College, Doylestown, PA.), Beers, S.M, Bhaduri, S, Palumbo, S.A
Format:	Artikel
Sprache:	eng
Schlagworte:	AGENT PATHOGENE ALIMENTOS Biological and medical sciences BLANC D'OEUF CALOR CHALEUR CLARA DE HUEVO EGG ALBUMEN Egg and egg product industries EGG WHITE Food industries FOODS Fundamental and applied biological sciences. Psychology HEAT HEAT RESISTANCE HYDROGEN PEROXIDE INACTIVATION LISTERIA MONOCYTOGENES MICROBIOLOGIA MICROBIOLOGIE MICROBIOLOGY ORGANISMOS PATOGENOS PATHOGENS PEROXIDO DE HIDROGENO PEROXYDE D'HYDROGENE PRODUIT ALIMENTAIRE RESISTANCE A LA TEMPERATURE RESISTENCIA A LA TEMPERATURA SALMONELLA SALMONELLA ENTERITIDIS SALMONELLA SENFTENBERG SALMONELLA TYPHIMURIUM TEMPERATURE RESISTANCE
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