Influence of heating and freezing on the survival of Yersinia enterocolitica in ground beef [electronic resource].

Includes references.

The behavior of Yersinia enterocolitica O:3 to different temperatures have been studied. The tests have been carried out on an artificial contaminated minced meat with Yersinia enterocolitica 0: 3. Following the contamination sources represented by frozen and cooked minced meat. We have considered appropriate to carry out some investigations that revealed the chemical changes in minced meat during 13 weeks of storage at freezing temperature and the optimum growing and preserving temperatures of Yersinia enterocolitica, their life period at low temperatures or at high temperatures. The analysis of the results obtained has demonstrated that Yersinia enterocolitica O:3 was not completely destroyed by freezing temperatures at -18 in maximum 13 weeks, but destroyed relatively quickly at 70°C and 80°C in maximum 10 and 3 minutes respectively.

Summary in Arabic.

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