Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast.

Lee, Yun-Jung; Pan, Yi-Chun; Chang, Ching-Wen; Lu, Kuan-Hung

Lee, Yun-Jung; Pan, Yi-Chun; Chang, Ching-Wen; Lu, Kuan-Hung.

Afiliação

Lee YJ; Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan.
Pan YC; Institute of Food Science and Technology, National Taiwan University, Taipei 106, Taiwan.
Chang CW; Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan. Electronic address: chingwenchang@ntu.edu.tw.
Lu KH; Institute of Food Safety and Health, National Taiwan University, Taipei 100, Taiwan; Institute of Environmental and Occupational Health Sciences, National Taiwan University, Taipei 100, Taiwan. Electronic address: khlu@ntu.edu.tw.

Food Res Int ; 164: 112316, 2023 02.

Article em En | MEDLINE | ID: mdl-36737909

Assuntos

Galinhas; Escherichia coli Uropatogênica; Animais; Microbiologia de Alimentos; Cinética; Cloreto de Sódio

Palavras-chave

D-value; Heat resistance; Low-temperature long-time; Poultry meat; Predictive microbiology; Ready-to-eat; Salt marinade

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Galinhas / Escherichia coli Uropatogênica Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Taiwan País de publicação: Canadá

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