| Popis: |
The literature includes a few reports on the ability of the fungus Sporothrix schenckii to survive at high temperatures, and one suggests that it could survive processing procedures used to manufacture frankfurters. Reported are studies to determine the extent that S. schenckii could survive processing procedures used by most manufacturers of commercial frankfurters. A frankfurter test model was devised to approximate the length diameter, and cooking characteristics of a commercial frankfurter. Uncooked emulsion was inoculated with the organism and recovery was attempted throughout the experimental cooking process. In 32% of the experimental studies, the maximum times and temperatures for positive recovery of the organism met or exceeded the processing standards used by most manufacturers. Thus, S. schenckii may survive in commercial frankfurters and be a potential health hazard. |
