Low-Temperature Survival of Salmonella spp. in a Model Food System with Natural Microflora
A Morey, M Singh - Foodborne Pathogens and Disease, 2012 - liebertpub.com
Abstract The United States Department of Agriculture requires chilled poultry carcass
temperature to be below 4° C (40° F) to inhibit the growth of Salmonella and improve shelf …
temperature to be below 4° C (40° F) to inhibit the growth of Salmonella and improve shelf …