Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef

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Thermal inactivation D- and z-values of Salmonella Enteritidis and Salmonella Typhimurium in whole-muscle beef

Salmonella spp. is a significant foodborne pathogen present in raw meat products and in the processing environment. It can be eliminated by thermal processes such as cooking. Time and temperature in the thermal process play an important role in eliminating this pathogen. The objective of this study...

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Bibliographic Details
Main Authors:	Dora-Liyana, Abd Lataf, Mahyudin, Nor Ainy, Ismail-Fitry, Mohammad Rashedi, Ahmad Zainuri, Mohd Dzomir
Format:	Article
Published:	Malaysian Society of Applied Biology 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/110555/

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