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November 6, 2026Animal FrontiersOpen Access

Thermal Inactivation of Salmonella in Sous Vide Meat and Poultry Products: From Experimental Evidence to Process Validation

Pablo C Ramírez-Valverde Byron D. Chaves Jessie Usaga

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Abstract

Pablo C Ramírez-Valverde, Byron D Chaves, Jessie Usaga; Thermal Inactivation of Salmonella in Sous Vide Meat and Poultry Products: From Experimental Eviden

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Ramírez-Valverde et al. (2026) studied this question.

synapsesocial.com/papers/6af01169c0da893a536441c7 https://doi.org/10.1093/af/vfag061

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