Thermal Inactivation of Cells of Salmonellaspp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven

Autor:	Porto-Fett, Anna C.S., Shane, Laura E., Shoyer, Bradley A., Osoria, Manuela, Beczkiewicz, Aaron, Barlow, Kristina, Webb, Brad, Merrill, Bryce, Hooker, Marie, Vinyard, Bryan T., Luchansky, John B.
Zdroj:	Journal of Food Protection; December 2024, Vol. 87 Issue: 12
Abstrakt:	•Salmonellalevels in beef pot pies were reduced by ≥4.3 log CFU/g pie.•Salmonellalevels in chicken pot pies were reduced by ≥3.6 log CFU/g pie.•Salmonellalevels in meat alternative pot pies were reduced by ≥3.8 log CFU/g pie.•Inactivation of Salmonellawas not affected by filling type or inclusion of gravy.•Inactivation of Salmonellawas not affected by pot pie moisture content, pH, or aw.
Databáze:	Supplemental Index
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