Record Display for the EPA National Library Catalog
RECORD NUMBER: 2 OF 3Main Title | Time-temperature effects on Salmonellae and Staphylococci in foods / | |||||||||||
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Author | Angelott, Robert ; Wilso, Elizabeth ; Fote, Milton J. ; Lewi, Keith H. | |||||||||||
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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 | |||||||||||
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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) |
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Notes | Microfiche. |
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Contents Notes | v. 1. Behavior in broth cultures and refrigerated food. |