SURVIVAL OF STAPHYLOCOCCI AND SALMONELLAE IN PUDDINGS AND CUSTARDS PREPARED WITH EXPERIMENTALLY INOCULATED DRIED EGG<sup>a</sup>

Kintner, Treva C.; Mangel, Margaret

doi:10.1111/j.1365-2621.1953.tb17742.x

Cited by 8 publications

(1 citation statement)

References 5 publications

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“…These custards may have a range of formulations and preparation procedures, thus varying the impact of thermal stress. 166 " 171 Kintner and Mangel 166 consider a baked custard to be cooked when baked for 45 min in an oven at 163°C (Table 5). An internal temperature of approximately 91° C was obtained.…”

Section: B Eggsmentioning

confidence: 99%

Heat transfer and temperature of foods during processing∗

Holmes

Woodburn

Davis

1981

C R C Critical Reviews in Food Science and Nutrition

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Safety and economics concerns have accentuated an interest in energy input and consumption in the foods industry. This review article focuses on reported temperatures and temperature histories in food preparation and processing. To assist in interpreting reported data, a basic understanding of heat transfer parameters used is given. The relationships between temperature and time histories and quality effects of physical and chemical changes in foods, the production of new compounds with possible health effects, and microbiological safety are summarized. Several areas of needed research are identified.

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Section: B Eggsmentioning

confidence: 99%

Heat transfer and temperature of foods during processing∗

Holmes

Woodburn

Davis

1981

C R C Critical Reviews in Food Science and Nutrition

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Cereals and cereal products

Icmsf¹

1998

Micro-Organisms in Foods

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The detection of egg yolk in breadstuffsThe influence of mold on the composition of bread Bread uuide from the whole grain Sliredded wheat biscuit Bread from whole-wheat flour Adulteration of bre.ad Soap as an adulterant Gypsum as an adulterant Stannous chlorid as an adulterant Partially prepared, or breakfast, foods Description of partially prepared cereals and breakfast foods Study of the analytical data Indian corn products

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