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Reduction of Enteric Pathogens Contamination on Beef Products and Shelf Life Extension Using Radiant Wall Oven Heating


<p>This study evaluated a new system, the “radiant wall oven” (RWO), which exposes foods to radiant heat from a red-hot wall at 1000 to 1500°F. Radiant heat raises surface temperatures to levels sufficient to destroy targeted microorganisms without cooking the meat. This project evaluated the feasibility of using RWO heating to reduce populations of pathogens (e.g., Salmonella spp., including S. typhimurium DT 104) and Listeria monocytogenes on raw beef trimmings.</p>

Harrison, Mark
University of Georgia
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