1. Effect of marinade and drying temperature on inactivation of E. coli O157:H7 on inoculated home dried beef jerky;Albright;Journal of Food Safety,2002
2. E. coli O157:H7 outbreak linked to commercially distributed dry-cured salami—Washington and California, 1994;Alexander;Morbidity and Mortality Weekly Report,1995
3. Billy, T. J. (1997). Letter to plant managers, June 19, 1997. USDA, FSIS, Washington, DC. http://www.usda.gov/fsis
4. Foodborne disease significance of E. coli O157:H7 and other enterohemorrhagic E. coli;Buchanan;Food Technology,1997
5. Antibacterial action of vinegar against food-borne pathogenic bacteria including E. coli O157:H7;Entani;Journal of Food Protection,1998