Abstract：
:The hygienic performance of a commercial hot boning process for beef carcasses was assessed by a temperature function integration technique. The potential proliferation of Escherichia coli was calculated from 50 temperature histories for the persistently warmest, microbially contaminated regions of product passing through both the carcass cutting and carton cooling phases of the process. The maximum calculated proliferation was similar to, but the average proliferation was more than, the respective values previously obtained for a beef side cooling process that complied with Good Manufacturing Practice. After upgrading of the carton cooling facility the process was re-assessed. Then, for a sample of 50 temperature histories, the maximum proliferation was less than, and the average proliferation was similar to, the respective values for the side cooling process. Observed proliferations of E. coli inocula in cooling cartons of product were compared with the proliferations calculated from temperature histories obtained from sites close to inocula. The pairs of calculated and observed values mostly agree within +/- 1 generation.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Reichel MP,Phillips DM,Jones R,Gill COdoi
10.1016/0168-1605(91)90034-msubject
Has Abstractpub_date
1991-10-01 00:00:00pages
27-41issue
1eissn
0168-1605issn
1879-3460pii
0168-1605(91)90034-Mjournal_volume
14pub_type
杂志文章abstract：:The possible time-dependent role of lactic acid bacteria (LAB) in immunomodulation was investigated in BALB/c mice fed daily with Lactobacillus paracasei subsp. paracasei NTU 101 (10(8) colony forming units) for 3, 6, and 9 weeks, and following feeding with Lactobacillus-free food for a further 7 days. We observed up-...
journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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更新日期：2001-07-20 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2007-03-20 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2009-01-31 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2010-09-01 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2012-08-17 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2010-09-30 00:00:00
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更新日期：2009-02-28 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2016-12-05 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2013-08-16 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/j.ijfoodmicro.2019.02.007
更新日期：2019-05-02 00:00:00
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journal_title：International journal of food microbiology
pub_type： 杂志文章
doi：10.1016/s0168-1605(03)00074-6
更新日期：2003-11-01 00:00:00
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pub_type： 杂志文章
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journal_title：International journal of food microbiology
pub_type： 杂志文章
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更新日期：2014-06-16 00:00:00
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journal_title：International journal of food microbiology
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journal_title：International journal of food microbiology
pub_type： 杂志文章,meta分析
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更新日期：2012-03-01 00:00:00
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journal_title：International journal of food microbiology
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更新日期：2012-06-15 00:00:00
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journal_title：International journal of food microbiology
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