| Main Title |
Time-Temperature Effects on Salmonellae and Staphylococci in Foods: II. Behavior at Warm Holding Temperatures Thermal-Death-Time Studies. |
| Author |
Angelott, Robert ;
Fote, Milton J. ;
Lewi, Keith H. ;
|
| CORP Author |
Robert A. Taft Sanitary Engineering Center, Cincinnati, Ohio. |
| Year Published |
1960 |
| Report Number |
SEC-TR-F59-2 ;SEC-TR-F60-5; |
| Stock Number |
PB-215 942 |
| Additional Subjects |
( Food sanitation ;
Heat treatment) ;
( Salmonella ;
Food sanitation) ;
( Staphylococcus ;
Food sanitation) ;
|
| Holdings |
| Library |
Call Number |
Additional Info |
Location |
Last
Modified |
Checkout
Status |
| NTIS |
PB-215 942 |
Some EPA libraries have a fiche copy filed under the call number shown. |
|
07/26/2022 |
|
| Collation |
53p |
| Abstract |
The most commonly reported types of foodborne disease outbreaks are caused by salmonellae and staphylococci. A practical method of preventing foodborne disease outbreaks is the application of temperatures that will inhibit or destroy the causative organisms in perishable foods. Toward this end, studies were undertaken to establish experimentally the temperature limits for growth of salmonellae and staphylococci in ham salad, chicken a la king, and custard in the range of 95F to 120F. In addition, thermal-death-time studies were conducted on salmonellae and staphylococci in the same foods at 5F intervals from 130F to 150F. (Author) |
