Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

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de Jong, Aarieke E. I.; van Asselt, Esther D.; Zwietering, Marcel H.; Nauta, Maarten J.; de Jonge, Rob;
(2012)
  • Publisher: Hindawi Publishing Corporation
  • Journal: International Journal of Microbiology,volume 2,012 (issn: 1687-918X, eissn: 1687-9198)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1155/2012/196841, pmc: PMC3282150
  • Subject: Marktkunde en Consumentengedrag | Marketing and Consumer Behaviour | Leerstoelgroep Marktkunde en consumentengedrag | Research Article | Rikilt B&T Novel Foods en Agroketens | Microbiology | Laboratorium Levensmiddelenmicrobiologie | QR1-502 | VLAG | Food Microbiology Laboratory | Levensmiddelenmicrobiologie | Food Microbiology | Article Subject

The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with th... View more
  • References (56)
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