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https://olympias.lib.uoi.gr/jspui/handle/123456789/16865Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Apostolou I | en |
| dc.contributor.author | Papadopoulou, C. | en |
| dc.contributor.author | Levidiotou, S. | en |
| dc.contributor.author | Ioannides, K. | en |
| dc.date.accessioned | 2015-11-24T18:34:01Z | - |
| dc.date.available | 2015-11-24T18:34:01Z | - |
| dc.identifier.issn | 0168-1605 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/16865 | - |
| dc.rights | Default Licence | - |
| dc.subject | escherichia coli o157 : h7 | en |
| dc.subject | microwaves | en |
| dc.subject | chicken | en |
| dc.subject | salmonella-typhimurium | en |
| dc.subject | listeria-monocytogenes | en |
| dc.subject | survival | en |
| dc.subject | foods | en |
| dc.subject | destruction | en |
| dc.subject | consumption | en |
| dc.subject | milk | en |
| dc.title | The effect of short-time microwave exposures on Escherichia coli O157 : H7 inoculated onto chicken meat portions and whole chickens | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.ijfoodmicro.2004.10.043 | - |
| heal.identifier.secondary | <Go to ISI>://000229157300011 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0168160504005318/1-s2.0-S0168160504005318-main.pdf?_tid=0835c770a4a406db68f8ae483aaa499b&acdnat=1334222968_0054ade32c79f98fe0309f2068d85cae | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Επιστημών και Τεχνολογιών. Τμήμα Βιολογικών Εφαρμογών και Τεχνολογιών | el |
| heal.publicationDate | 2005 | - |
| heal.abstract | Small portions of fresh chicken breasts weighting 20 g each and fresh whole chickens, weighting on average 13 10 g each, were inoculated with Escherichia coli O157:H7 ( 10(5)-10(6) cfu/g) and cooked, using two different domestic microwave ovens at full power. The chicken portions were heated for 5, 10, 15, 20, :25, 30, and 35 s and the whole chickens for 22 min. Following exposures, viable counts and temperature measurements were performed. Although the chicken breast portions looked well-cooked after 30 s of MW heating at a mean end-point surface temperature of 69.8 degrees C, a mean concentration of 83 cfu/g E. coli O157:H7 cells was recovered. Elimination of E. coli O157:H7 cells occurred only after 35 s of MW exposure at 73.7 degrees C. When whole chickens were thoroughly cooked by MW heating, the final subsurface temperatures, measured in the thighs and wings, ranged from 60.2 degrees C to 92 degrees C and viable cells of E. coli O157:H7 were recovered from all samples of whole chicken. The results indicate that short time exposures of chicken portions to microwave heating (to not eliminate E. coli O157:H7. (c) 2004 Elsevier B.V. All rights reserved. | en |
| heal.journalName | Int J Food Microbiol | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά) | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| I-2005-The effect of short-.pdf | 104.31 kB | Adobe PDF | View/Open Request a copy |
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