Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Sausage

Lag-phase duration (LPD) and growth rate (GR) values were calculated from experimental data obtained using a previously described protocol (S. C. Ingham, M. A. Fanslau, G. M. Burnham, B. H. Ingham, J. P. Norback, and D. W. Schaffner, J. Food Prot. 70:1445-1456, 2007). These values were used to devel...

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Veröffentlicht in:	Journal of food protection 2009, Vol.72 (1), p.75-84
Hauptverfasser:	Ingham, Steven C, Ingham, Barbara H, Borneman, Darand, Jaussaud, Emilie, Schoeller, Erica L, Hoftiezer, Nathan, Schwartzburg, Lauren, Burnham, Greg M, Norback, John P
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal sciences Animals Bacteria bacterial contamination Beef Biological and medical sciences Colony Count, Microbial Consumer Product Safety E coli Escherichia coli O157 - growth & development Escherichia coli O157:H7 Experiments food contamination Food Handling - methods Food industries Food microbiology food pathogens Food processing industry Food safety Fundamental and applied biological sciences. Psychology Humans Kinetics Laboratories Mathematical functions Meat and meat product industries Meat industry Meat processing Meat Products - microbiology microbial growth Models, Biological Pathogens population growth pork Poultry prediction Predictive Value of Tests raw meat Salmonella Salmonella - growth & development sausages simulation models Staphylococcus aureus Staphylococcus aureus - growth & development storage temperature Swine Temperature temperature history evaluation for raw meats Time Factors
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