Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking
Abstract
In this study, the effects of ohmic cooking (OH) and water bath cooking (WB) on the reduction of Escherichia coli O157:H7 inoculated in pork batter with addition of sodium chloride (NaCl) were studied, and the recovery and growth of OH and WB treated E. coli O157:H7 were also investigated during storage. The time for samples cooked by OH to reach the targeted endpoint temperature (61, 65, and 72 °C) was shorter than that of WB, and the addition...
Paper Details
Title
Comparative study of survival of Escherichia coli O157:H7 inoculated in pork batter after ohmic cooking and water bath cooking
Published Date
Sep 1, 2019
Volume
304
Pages
11 - 18
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