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Thermal Pasteurization Requerements For The Inactivation of Salmonella in Foods by Tomislav Ćurić is a document available to read on EtoBox.
What is Thermal Pasteurization Requerements For The Inactivation of Salmonella in Foods about?
The document discusses Salmonella contamination in foods and the benefits of thermal pasteurization for inactivating Salmonella. It reviews thermal resistance studies of Salmonella in foods like poultry and suggests minimum pasteurization times and temperatures needed to achieve a 7 log reduction. Validation of specific food-thermal processes is required to ensure safety.
- Author
- Tomislav Ćurić
- Language
- EN