HIGHLIGHTS
SUMMARY
Salmonella typhimurium in alheira An important contributing factor that leads to outbreaks of foodborne illness, including salmonellosis, is inadequate time/temperature exposure during thermal processing and inadequate reheating to kill pathogens in retail food service establishments or homes. The aim of this work, therefore, was to characterise the heat resistance parameters of Salmonella typhimurium in alheira sausage batter, utilising a log-linear primary inactivation model to estimate the D values at constant temperatures, and a Bigelow secondary model to estimate the z value. The exponential death rate, EDR, can be estimated as the reciprocal . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.