What is it about?
This study were to conduct a quantitative microbial risk assessment (QMRA) for Salmonella in chicken skewers sold by street food vendors in South Korea and to explore the association of microbial growth with thermal inactivation of microbes during the preparation of chicken skewers.
Photo by Scott Madore on Unsplash
Why is it important?
Extended holding time increases likelihood of illness in warmer than it does in cooler months. Split heating is less effective than continuous heating for inactivation of microbes. Longer holding times make meat more vulnerable to microbes.
Read the Original
This page is a summary of: Quantitative Risk Assessment Model for Salmonellosis in Chicken Skewers from Street Food Vendors in South Korea, Journal of Food Protection, May 2019, International Association for Food Protection, DOI: 10.4315/0362-028x.jfp-18-113.
You can read the full text:
The following have contributed to this page