MICROBIOLOGICAL QUALITY OF CHICKEN BREAST SOUS VIDE MEAT AFTER SALMONELLA ENTERICA SUBSP. ENTERICA AND PIMPINELLA ANISUM ESSENTIAL OIL

Miroslava Kačániová*, Katarína Fatrcová-Šrámková,
Marianna Schwarzová, Simona Kunová, Eva Tvrdá

Key words: Chicken breast meat, Sous vide, Temperature,
Salmonella enterica subsp. enterica, Anise essential oil, MALDI-TOF MS Biotyper.

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Journal of Hygienic Engineering and Design