Efficacy of Short Thermal Treatment Time Against Escherichia coli O157:H7 and Salmonella on the Surface of Fresh Beef

Efficacy of Short Thermal Treatment Time Against Escherichia coli O157:H7 and Salmonella on the Surface of Fresh Beef

Thermal treatment interventions consistently provide effective pathogen reductions. However, the cost of maintaining high temperature of 95°C in order to raise the surface temperature of carcasses to 82°C is very expensive. Therefore, beef processors need to identify thermal application times and te...

Full description

Bibliographic Details
Main Authors: Norasak Kalchayanand, Rong Wang, Ted Brown, Tommy L. Wheeler
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Journal of Food Protection
Subjects:
e-ion plasma
Fresh beef
Hot water
Pathogens
Short treatment time
Steam
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X23062439

Similar Items

Similar Items