Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products.

摘要: Publisher Summary This chapter discusses thermal inactivation of pathogens and verification adequate cooking in meat poultry products. The reviews processing as a means to eliminate microbial poultry. Besides discussing the evolution regulations US listing official alternative tests verify compliance with requirements, an effort has been made evaluate advantages disadvantages for each methods well challenges determine kinetics pathogens. requirements currently implemented US; most common found products, use thermometers, color determination, endpoint temperature indicators, time-temperature integrators verifying adequacy.