The various types of meat can be contaminated by Salmonella spp.To determine an effective mean for reducing or destroying this bacterial group in meats, samples have been subjected to low temperature (-3°/-5°C). A total destruction of Salmonella spp. was obtained after 48-72 h.
Basse temperature per la distruzione delle Salmonelle nelle carni
COMI, Giuseppe;MAIFRENI, Michela;
2000-01-01
Abstract
The various types of meat can be contaminated by Salmonella spp.To determine an effective mean for reducing or destroying this bacterial group in meats, samples have been subjected to low temperature (-3°/-5°C). A total destruction of Salmonella spp. was obtained after 48-72 h.File in questo prodotto:
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