Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating.

McCann, M S

Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating. [electronic resource] - Journal of applied microbiology Jun 2009 - 1901-7 p. digital

Publication Type: Journal Article

1365-2672

10.1111/j.1365-2672.2009.04154.x doi


Animals
Cattle
Colony Count, Microbial
Food Microbiology
Hot Temperature
Salmonella typhimurium--growth & development
Water--metabolism