Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef
Salmonella spp. is a significant foodborne pathogen present in raw meat products and in the processing environment. It can be eliminated by thermal processes such as cooking. Time and temperature in the thermal process play an important role in eliminating this pathogen. The objective of this study...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Malaysian Society of Applied Biology
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/110555/ https://jms.mabjournal.com/index.php/mab/article/view/2776 |
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