Microbiological studies on hamburgers.
Tamminga SK, Beumer RR, Kampelmacher EH.
Tamminga SK, et al.
J Hyg (Lond). 1982 Feb;88(1):125-42. doi: 10.1017/s0022172400069989.
J Hyg (Lond). 1982.
PMID: 6276464
Free PMC article.
Salmonellae, again in small numbers only, were recovered from 3.5% of samples.When hamburgers were artificially contaminated with Salmonella typhimurium it took 5.5 min on a commercial grill, 2.25 min frying in a frying pan and 1.75 min on a household grill to relia …
Salmonellae, again in small numbers only, were recovered from 3.5% of samples.When hamburgers were artificially contaminated with Salmonella …