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안주희,이현용,Lynn Knipe,V.M. Balasubramaniam 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Effects of surface pasteurization on inactivationof Listeria innocua were investigated. Surface temperature,monitored during post-packaging pasteurization, was usedto predict the lethality of L. monocytogenes. Temperaturesreached 70oC for lean and fat sausages within 9 min oftreatment. An inoculation study validated the efficacy ofpost-processing and the thermal lethality of L. monocytogenes. Pre-cooked sausage and ham, inoculated with approximately107 CFU/cm2 of L. innocua, were heated to a surfacetemperature of 70oC. Numbers of L. innocua were reducedby 7 log on surface-inoculated sausage. Guidelines for safe,ready-to-eat meat products are provided for small scalemeat processors.