E. coli inactivation in fermented meats

Fermentation
Temperature
Time
Maturation
Temperature
Time
Additional heat treatment
Temperature
Time
Total log kill  

Fermentation Log Kill

______

Maturation Log Kill   

______

Heat treatment Log Kill   

______

  • ______ Fermentation kill rate (logCFU/h)
  • ______ Maturation kill rate (logCFU/h)
  • ______ Heat treatment kill rate (logCFU/h)

Ross, T, Shadbolt, C.T. 2001. Predicting Escherichia coli inactivation in uncooked comminuted fermented meat products Meat & Livestock Australia, North Sydney, NSW

Ross, T., McQuestin, O.J. and Vanderlinde, P. 2004. PRMS.021a. Predictive model for the reduction of E. coli in uncooked comminuted fermented meat products. Final Report, Meat and Livestock Australia, North Sydney, NSW, Australia.


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