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 journalArticlepeer-review

    47 Citations (SciVal)
    Original languageEnglish
    Pages (from-to)32-40
    Number of pages9
    JournalJournal of Food Engineering
    Volume76
    Issue number1
    DOIs
    Publication statusPublished (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.

    FundersFunder number
    Quality of Life and Management of Living ResourcesQLK1-2001-01415

      Fingerprint

      Dive into the research topics of 'Effects of steam pasteurisation on Salmonella Typhimurium DT104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken'. Together they form a unique fingerprint.

      Cite this