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Influence of Holding Methods and Times on Recovery of Salmonella Typhimurium in Simmered Pork and Ham at Cucumber Salad Served at Foodservice Institutions  

고성희 (성신여자대학교 식품영양학과)
김지영 (우송대학교 응용식품영양학부)
Publication Information
Korean journal of food and cookery science / v.20, no.4, 2004 , pp. 352-357 More about this Journal
Abstract
This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80$^{\circ}C$ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5$^{\circ}C$ refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10$^{\circ}C$ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.
Keywords
holding method; Salmonella typhimurium; multiplication patterns;
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