Destruction of Salmonella in meats by use of low temperature

Authors
Cantoni, C Maifreni, M Comi, G
Citation
C. Cantoni et al., Destruction of Salmonella in meats by use of low temperature, IND ALI, 39(394), 2000, pp. 838-843
Citations number
28
Categorie Soggetti
Food Science/Nutrition
Journal title
INDUSTRIE ALIMENTARI
ISSN journal
0019901X → ACNP
Volume
39
Issue
394
Year of publication
2000
Pages
838 - 843
Database
ISI
SICI code
0019-901X(200007/08)39:394<838:DOSIMB>2.0.ZU;2-I
Abstract
The various types of meat can be contaminated by Salmonella spp. To determi ne an effective mean for reducing or destroying this bacterial group in mea ts, samples have been subjected to low temperature (-3 degrees/-5 degrees C ). A total destruction of Salmonella spp. was obtained after 48-72 h.