title: [Salmonella destruction by heating during the customary preparation of dehydrated food products (author's transl)].
abstract: Defined number of S. Senftenberg W 775 (between 300 000 and 16 000 000 colony forming units in relation to 1 ml of the ready-to-serve-product) were added to 21 different dehydrated ready-to-eat-meals (no baby and junior food) cutomary in trade, of which 11 were cooked for a certain period of time, while 10 were prepared with boiling water only. No surviving salmonellae were found in any of the products ready for consumption. All samples were subject to temperature control. In this paper 6 examples are given to show temperature control during the phase of preparation. More than 1800 examinations performed by us on comparable products revealed no salmonellae in samples between 20 and 50 g. However, in view of the ubiquity of salmonaellae today, incidental positive findings in dehydrated products of this type cannot be excluded; but such findings would not defintely mean degredation of the product. If properly prepared, the food concerned is not dangerous to the consumer.
mesh_terms: D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature
vernacular_title: Salmonella-Abtötung durch Wärme bei der Zubereitung von Lebensmittel-Trockenprodukten.