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Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/59789
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dc.contributor.authorGurman, Phillipen
dc.contributor.authorHolds, Gen
dc.contributor.authorJarrett, R Gen
dc.contributor.authorRoss, Ten
dc.contributor.authorKiermeier, Aen
dc.date.accessioned2024-05-23T08:02:49Z-
dc.date.available2024-05-23T08:02:49Z-
dc.date.issued2015-11-11-
dc.identifier.citationAnimal Production Science, 55(12), p. 1520-1520en
dc.identifier.issn1836-5787en
dc.identifier.issn1836-0939en
dc.identifier.urihttps://hdl.handle.net/1959.11/59789-
dc.description.abstract<p>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 <i>E. coli</i> O157:H7 in beef patties (Juneja <i>et al</i>. 1997), but analogous models for <i>Salmonella spp</i>. in pork patties could not be found. This study aimed to create such a model and determine if fat content or serovar affect <i>Salmonella</i> survival.</p>en
dc.languageenen
dc.publisherCSIRO Publishingen
dc.relation.ispartofAnimal Production Scienceen
dc.titlePredictive modelling of Salmonella spp. inactivation in pork burger patties of varying fat contentsen
dc.typeJournal Articleen
dc.identifier.doi10.1071/anv55n12ab122en
local.contributor.firstnamePhillipen
local.contributor.firstnameGen
local.contributor.firstnameR Gen
local.contributor.firstnameTen
local.contributor.firstnameAen
local.profile.schoolAnimal Genetics and Breeding Uniten
local.profile.emailpgurman@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.publisher.placeAustraliaen
local.format.startpage1520en
local.format.endpage1520en
local.peerreviewedYesen
local.identifier.volume55en
local.identifier.issue12en
local.contributor.lastnameGurmanen
local.contributor.lastnameHoldsen
local.contributor.lastnameJarretten
local.contributor.lastnameRossen
local.contributor.lastnameKiermeieren
dc.identifier.staffune-id:pgurmanen
local.profile.orcid0000-0002-4375-115Xen
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:1959.11/59789en
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitlePredictive modelling of Salmonella spp. inactivation in pork burger patties of varying fat contentsen
local.relation.fundingsourcenoteThis project was funded in part by Australian Pork Limited.en
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorGurman, Phillipen
local.search.authorHolds, Gen
local.search.authorJarrett, R Gen
local.search.authorRoss, Ten
local.search.authorKiermeier, Aen
local.uneassociationNoen
local.atsiresearchNoen
local.sensitive.culturalNoen
local.year.published2015en
local.subject.for20203003 Animal productionen
local.subject.seo2020TBDen
local.profile.affiliationtypeExternal Affiliationen
local.profile.affiliationtypeExternal Affiliationen
local.profile.affiliationtypeExternal Affiliationen
local.profile.affiliationtypeExternal Affiliationen
local.profile.affiliationtypeExternal Affiliationen
local.date.moved2024-05-23en
Appears in Collections:Animal Genetics and Breeding Unit (AGBU)
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