article/chapitre/communication

Potential for growth from spores of Bacillus cereus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling

V. Juneja ; O. Snyder ; B. Marmer | 1997

The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Autoclaved ground beef samples (3 g) were inoculated with hea[...]

Plus d'information...

Ajouter au panier

Disponible pour le prêt