Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver
Abstract
Cooking may reduce the potential risk of salmonellosis associated with liver pâté. A 5-log reduction was achieved when inoculated pâté was cooked to an internal temperature of ≥73.8°C. A 5-log reduction was achieved when pâté was made with inoculated liver fried for >8 min at 140°C. Findings of this study may be useful for establishing cooking guidelines for liver and...
Paper Details
Title
Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver
Published Date
Jan 1, 2019
Journal
Volume
82
Issue
6
Pages
980 - 987
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