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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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评估家庭规模的热处理,以减少多层沙门氏菌的数量

Kasey L Nelson1, Ian M Hildebrandt1, Michael K James1

  • 1Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824.

Journal of food protection
|March 4, 2026
PubMed
概括

生面粉的家庭热处理不能有效消除沙门氏菌. 研究表明,这些方法不足以达到推的5日程减少,这引发了对消费者安全和面粉质量的担忧.

关键词:
沙门氏菌是一种沙门氏菌.消费者 消费者 消费者 消费者 消费者粉面粉粉面粉粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉面粉湿度较低的地区.病原体是一种病原体.热热的热量是可以实现的.

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