Survival of Salmonella and the surrogate Enterococcus faecium in cooking of moisture enhanced reconstructed comminuted chicken patties by double pan-broiling.

Jiang, Wentao; Waldman, Carly; Li, KaWang; Jaczynski, Jacek; Shen, Cangliang

Jiang, Wentao; Waldman, Carly; Li, KaWang; Jaczynski, Jacek; Shen, Cangliang.

Afiliação

Jiang W; Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Waldman C; Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Li K; Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Jaczynski J; Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA.
Shen C; Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA. Electronic address: cangliang.shen@mail.wvu.edu.

Poult Sci ; 100(6): 101171, 2021 Jun.

Article em En | MEDLINE | ID: mdl-33975049

Assuntos

Enterococcus faecium; Animais; Galinhas; Contagem de Colônia Microbiana/veterinária; Culinária; Manipulação de Alimentos; Microbiologia de Alimentos; Temperatura Alta; Salmonella

Palavras-chave

Enterococcus faecium; Salmonella; cooking temperature; moisture enhancement; reconstructed chicken product

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Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 3_ND Base de dados: MEDLINE Assunto principal: Enterococcus faecium Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2021 Tipo de documento: Article

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