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Control of Thermal Meat Processing

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  1. 1.

    This chapter summarizes some of the published data on the thermal inactivation of some important foodborne pathogens, Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 in meat and poultry products.

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  1. Carl L. Griffis
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  2. Tareq M. Osaili
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    Griffis, C.L., Osaili, T.M. (2009). Control of Thermal Meat Processing. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_9

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