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The effect of common defrosting practices of ground beef, including (i) defrosting in the refrigerator (5°C for 15h), (ii) defrosting at room temperature (25°C for 12h) and (iii) defrosting in the microwave, on the heat tolerance of artificially inoculated Listeria monocytogenes and Salmonella Enteritidis, was studied. The thermal inactivation of S. Enteritidis was not, overall, affected by defrosting...
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