Record Display for the EPA National Library Catalog

RECORD NUMBER: 2 OF 2

Main Title Time-temperature effects on Salmonellae and Staphylococci in foods /
Author Angelott, Robert ; Wilso, Elizabeth ; Fote, Milton J. ; Lewi, Keith H.
Other Authors
Author Title of a Work
Angelotti, Robert.
CORP Author Robert A. Taft Sanitary Engineering Center, Cincinnati, Ohio.
Publisher Robert A. Taft Sanitary Engineering Center,
Year Published 1959
Report Number SEC-TR-F59-2
Stock Number PB-215 283
Subjects Food Preservation ; Salmonella ; Staphylococcus ; Temperature
Additional Subjects ( Food processing ; Food poisoning) ; ( Salmonella ; Food contamination) ; ( Staphylococcus ; Food contamination) ; Temperature ; Growth ; Food processing ; Food deterioration
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
NTIS  PB-215 283 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation 1 volume : illustrations ; 31 cm.
Abstract
Staphylococci and salmonellae are the principal causes of illness currently encountered in perishable foods. Time-temperature data comparable to those available for the pasteurization of milk or for canning, which define conditions of refrigeration, cooking, or warm holding of perishable foods, have not been established for these organisms. These studies were undertaken to make available an organized body of technical data on the critical time-temperature values for salmonellae and staphylococci under these conditions. (Author)
Notes
Microfiche.
Contents Notes
v. 1. Behavior in broth cultures and refrigerated food.