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Heat Inactivation Of Thermo-Resistant Bacteria Isolated From Poultry Offal, Lina Ramirez-Lopez
Heat Inactivation Of Thermo-Resistant Bacteria Isolated From Poultry Offal, Lina Ramirez-Lopez
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ABSTRACT The presence of thermo-resistant bacteria in products from the rendering industry is a concern in the United States because only about 80% of the rendering industries use thermal processing to eliminate bacteria. The objective of this study was to determine the thermal inactivation characteristics of thermo-resistant bacteria from raw rendering materials. Ground beef with 21% protein, 19% fat, and 60% moisture was used as a model media to simulate raw rendering material. Raw animal co-products were heated at 91, 95, 96¡C for 90 min, then surviving bacteria were recovered. These heat resistant isolates were inoculated into meat samples then …