Journal of food protection
Fate of Heat-Shocked Salmonella enterica and Escherichia coli O157:H7 Cells on Under- and Adequately Cooked Pork Gyros Trimmings During Postcooking Storage Until Serving.
Anastasia E Kapetanakou, Konstantina Athanaseli, Panagiotis N Skandamis
Published: 202510.1016/j.jfp.2025.100690
Abstract
This study assessed the fate of heat-shocked cells (HS) of Salmonella enterica and Escherichia coli O157:H7 during subsequent postcooking storage of under- and adequately cooked pork gyros at 30 °C (under broiler) and 40 °C (in heating chambers), con…
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