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- de Jonge, R.
- International journal of food microbiology 2019 v.291 pp. 151-160
- Campylobacter jejuni; Salmonella Typhimurium; bacteria; boiling; breast meat; chicken meat; cooking; fillets; food pathogens; heat; heat tolerance; pork; prediction; temperature; thermal properties
- ... In previous work, extreme survival of various bacterial species during cooking was reported when attached to chicken meat. In this paper the effects of an extremely high challenge temperature on survival of Salmonella Typhimurium and Campylobacter jejuni, attached to chicken breast fillets or pork to test for matrix effects are reported. Survival was predicted, using standard D- and z-values from ...