Survivor Curves of Selected Salmonella enteritidis Serotypes in Liquid Whole Egg Homogenates at 60°C.
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/50/6/1772/4358733/poultrysci50-1772.pdf
Reference12 articles.
1. Heat resistance in liquid eggs of some strains of the genus Salmonella;Anellis;Food Res.,1954
2. Equivalent pasteurization temperatures to kill salmonellae in liquid egg white at various pH levels;Cotterill;Poultry Sci.,1968
3. Thermal resistance of Salmonella in egg yolk products containing sugar and salt;Cotterill;Poultry Sci.,1968
4. Dabbah, R., W. A. Moats and V. M. Edwards. 1971a. The heat resistance of food-borne bacteria in commercially sterilized whole milk. I. Salmonella. J. Dairy Sci. in press.
5. Dabbah, R., W. A. Moats and V. M. Edwards, 1971b. The heat resistance of food-borne bacteria in commercially sterilized whole milk. II. Bacteria other than Salmonella. J. Dairy Sci. in press.
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1. Microbiological challenges of poultry egg production in the US;World's Poultry Science Journal;2007-06-01
2. Heat resistance in liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacter spp.;Acta Veterinaria Scandinavica;2003
3. Review of Studies on the Thermal Resistance of Salmonellae;Journal of Food Protection;2000-06-01
4. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors;International Journal of Food Microbiology;1997-08
5. Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg†;Journal of Food Protection;1997-03-01
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