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.
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【저자키워드】 quantitative microbial risk assessment, chicken, Monte Carlo simulation, Predictive microbiology, Street food vendor,
【저자키워드】 quantitative microbial risk assessment, chicken, Monte Carlo simulation, Predictive microbiology, Street food vendor,