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Title: Predictive modelling of Salmonella spp. inactivation in pork burger patties of varying fat contents
Contributor(s): Gurman, Phillip  (author)orcid ; Holds, G (author); Jarrett, R G (author); Ross, T (author); Kiermeier, A (author)
Publication Date: 2015-11-11
DOI: 10.1071/anv55n12ab122
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Salmonellosis is the second most common reported cause of foodborne illness annually in Australia with pork products implicated in outbreaks (Pointon in press). Pork burgers are a serving option for pork mince and can potentially have foodborne pathogens internalised during grinding. Predictive models exist for the thermal inactivation of E. coli O157:H7 in beef patties (Juneja et al. 1997), but analogous models for Salmonella spp. in pork patties could not be found. This study aimed to create such a model and determine if fat content or serovar affect Salmonella survival.

Publication Type: Journal Article
Source of Publication: Animal Production Science, 55(12), p. 1520-1520
Publisher: CSIRO Publishing
Place of Publication: Australia
ISSN: 1836-5787
Fields of Research (FoR) 2020: 3003 Animal production
Socio-Economic Objective (SEO) 2020: TBD
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Appears in Collections:Animal Genetics and Breeding Unit (AGBU)
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