Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates Predición simplificada del crecimiento de Staphylococcus aureus en productos cárnicos cocidos expuestos a temperaturas ambientes cambiantes en climas cálidos

Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates Predición simplificada del crecimiento de Staphylococcus aureus en productos cárnicos cocidos expuestos a temperaturas ambientes cambiantes en climas cálidos

In this work, a simplified method is used to estimate the growth of Staphylococcus aureus in a pasteurized meat product left for several hours at environmental temperatures (diurnal time) in warm climates of different cities in Argentina. Hourly temperature data for a warm January (the hottest month...

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Bibliographic Details
Main Authors: R. Baeza, C. E. Rössler, D. M. Mielnicki, M. C. Zamora, J. Chirife
Format: Article
Language:English
Published: Elsevier España 2007-12-01
Series:Revista Argentina de Microbiología
Subjects:
Staphylococcus aureus
Temperatura
Ambiente
Microbiología predictiva
Carne cocida
Tiempo de generación
Temperature
Environment
Predictive microbiology
Cooked meat
Generation time
Online Access:http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-75412007000400012

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http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0325-75412007000400012

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