Thermal Inactivation of Salmonella in Sous Vide Meat and Poultry Products: From Experimental Evidence to Process Validation
Pablo C Ramírez-Valverde, Byron D Chaves, Jessie Usaga; Thermal Inactivation of Salmonella in Sous Vide Meat and Poultry Products: From Experimental Eviden
Authors
- Byron D. Chaves (ORCID: https://orcid.org/0000-0003-1899-6515)
- Jessie Usaga (ORCID: https://orcid.org/0000-0001-9445-2144)
- Pablo C Ramírez-Valverde
Institutions
- Rutgers, The State University of New Jersey (US)
- Universidad de Costa Rica (CR)
Publication Details
- Journal
- Animal Frontiers
- Published
- 2026-11-06
- DOI
- https://doi.org/10.1093/af/vfag061
- Primary Topic
- Salmonella and Campylobacter epidemiology
- Type
- article
- Field-Weighted Citation Impact
- 0.00