Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills-Reference-Cited by-同舟云学术

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Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills

Published:2010-01 Issue:1 Volume:11 Page:123-129
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Juneja Vijay K.,Porto-Fett Anna C.S.,Call Jeffrey E.,Marks Harry B.,Tamplin Mark L.,Luchansky John B.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Heat resistance of bacterial spores correlated with protoplast dehydration, mineralization, and thermal adaptation;Beaman;Applied and Environmental Microbiology,1986

2. Heat shock affects permeability and resistance of Bacillus stearothermophilus spores;Beaman;Applied and Environmental Microbiology,1988

3. Thermal destruction of spores of selected Bacillus strains in skim milk and skim milk concentrate;Behringer;International Dairy Journal,1992

4. Heat resistance correlated with DNA content in Bacillus megaterium spores;Belliveau;Applied and Environmental Microbiology,1990

5. Spore heat resistance and specific mineralization;Bender;Applied and Environmental Microbiology,1985

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3. Systematic review and meta-analysis of time-temperature pathogen inactivation;International Journal of Hygiene and Environmental Health;2020-09

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5. Using magnesium to maximize heat generated by reactive Al/Zr nanolaminates;Combustion and Flame;2015-07

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