Effect of pomegranate powder on the heat inactivation of Escherichia coli O104:H4 in ground chicken
详细信息 查看全文
- 作者：Vijay K. Junejaa ; vijay.juneja@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author ; Vasco Cadavezb ; Ursula Gonzales-Barronb ; Sudarsan Mukhopadhyaya ; Mendel Friedmanc
- 关键词：Escherichia coli ; Minced chicken ; Weibull ; Polynomial ; Predictive model ; Thermal lethality
- 刊名：Food Control
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：26-34
- 全文大小：1348 K
文摘
- •
We investigated heat resistance of Escherichia coli O104:H4 in chicken.
- •
Supplementing ground chicken with pomegranate powder reduces heat resistance of the pathogen.
- •
Predictive model was developed for predicting thermal death time values.
- •
The model will assist the food service establishments to ensure the safety of the cooked chicken.