EFFECTS OF TIME AND TEMPERATURE ON SALMONELLAE IN INOCULATED BUTTER1,2

Autor:	D. C. Kelley, J. E. Sims, V. D. Foltz
Rok vydání:	1969
Předmět:	Salmonella Wash water Inoculation digestive oral and skin physiology technology industry and agriculture medicine food and beverages lipids (amino acids peptides and proteins) Food science Biology medicine.disease_cause
Zdroj:	Journal of Milk and Food Technology. 32:485-488
ISSN:	0022-2747
DOI:	10.4315/0022-2747-32.12.485
Popis:	Three batches of butter made in Small experimental lots from commercial cream were contaminated with Salmonella, typhimurium var. copenhagen by inoculating the cream and wash water. Contaminated butter was held 10 weeks at 77, 40, 32, 0, and −10 F. Salmonella increased at 77 F and decreased at ≤ 40 F. Most significant decline in viable Salmonella was at 0 or −10 F, in unsalted butter followed in order by lightly salted butter and moderately salted butter.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7fc7d5d3c9c934c4ff10d9f623154320 https://doi.org/10.4315/0022-2747-32.12.485 Zobrazit plný text záznamu