Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat.

@article{Membr2007ApplyingTF,
  title={Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat.},
  author={J M Membr{\'e} and John Bassett and Leon G. M. Gorris},
  journal={Journal of food protection},
  year={2007},
  volume={70 9},
  pages={2036-44}
}
The objective of this study was to investigate the practicality of designing a heat treatment process in a food manufacturing operation for a product governed by a Food Safety Objective (FSO). Salmonella in cooked poultry meat was taken as the working example. Although there is no FSO for this product in current legislation, this may change in the (near) future. Four different process design calculations were explored by means of deterministic and probabilistic approaches to mathematical data… CONTINUE READING

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