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  • 1.
    Sörqvist, S.
    et al.
    Faculty of Veterinary Medicine, University of Agricultural Sciences, Uppsala, Sweden.
    Danielsson Tham, Marie-Louise
    Faculty of Veterinary Medicine, University of Agricultural Sciences, Uppsala, Sweden.
    Survival of Campylobacter, Salmonella and Yersinia spp. in scalding water used at pig slaughter1990In: Fleischwirtschaft international, ISSN 0179-2415, Vol. 70, no 12, p. 1451-1454Article in journal (Refereed)
    Abstract [en]

    Heat resistance was determined for various strains of C. coli and C. jejuni at 53, 54 and 56°C and S. derby, S. montevideo, S. typhimurium and Y. enterocolitica at 58, 60 and 62°C in autoclaved scalding water (SW; pHca8) and in some experiments in sterile physiological saline (PS; pH7). D values for Campylobacter and Salmonella (but not Yersinia) were significantly lower in SW than in PS, which was attributed to the difference in pH. It is concluded that only small numbers of Campylobacter, Salmonella and Yersinia would be expected to survive in SW at the commonly used temperatures (58-62°C), but temperatures above 62°C are recommended to minimise the risk of contamination.

  • 2.
    Sörqvist, Sven
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden.
    Danielsson Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Bacterial contamination of the scalding water during vat scalding of pigs1987In: Fleischwirtschaft international, ISSN 0179-2415, Vol. 2, p. 39-43Article in journal (Refereed)
  • 3.
    Sörqvist, Sven
    et al.
    Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala.
    Danielsson Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Investigations int the growth of thermophilic bacilli in water used at vat scalding of pig carcasses1987In: Fleischwirtschaft international, ISSN 0179-2415, Vol. 3, p. 3-4Article in journal (Refereed)
  • 4.
    Sörqvist, Sven
    et al.
    Abteilung Lebensmittelhygiene, Veterinärmedizinische Fakultät der Schwedischen Universität für Agrarwissenschaften, Uppsala, Sweden.
    Danielsson Tham, Marie-Louise
    Department of Food Hygiene, Faculty of Veterinary Medicine, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Überleben von Campylobacter-, Salmonella- und Yersinia-Arten im Brühwasser bei der Schweineschlachtung1990In: Fleischwirtschaft international, ISSN 0179-2415, Vol. 70, no 12, p. 1460-1466Article in journal (Refereed)
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