Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

M. S. McCann; J. J. Sheridan; D. A. McDowell; I. S. Blair

doi:10.1016/j.jfoodeng.2005.05.024

Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

M. S. McCann^*, J. J. Sheridan, D. A. McDowell, I. S. Blair

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

49 Citations (SciVal)

Original language	English
Pages (from-to)	32-40
Number of pages	9
Journal	Journal of Food Engineering
Volume	76
Issue number	1
DOIs	https://doi.org/10.1016/j.jfoodeng.2005.05.024
Publication status	Published (VoR) - Sept 2006

Funding

This study has been carried out with financial support from the Commission of the European communities specific RTD programme “Quality of Life and Management of Living Resources”, QLK1-2001-01415 ’Bugdeath’. The authors would like to thank Dr. Michel Havet and colleagues for his surface temperature predictions and Dr. D. Harrington and Ms. Paula Reid for statistical analysis of the data.

Funders	Funder number
Quality of Life and Management of Living Resources	QLK1-2001-01415

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10.1016/j.jfoodeng.2005.05.024

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Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken

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