Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse-Reference-Cited by-同舟云学术

Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse

Published:2003-04 Issue:2 Volume:20 Page:159-168
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Holliday Sarah L,Adler Barbara B,Beuchat Larry R

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference19 articles.

1. Occurrence of enteropathogenic Escherichia coli serotypes in butter;Abbar;J. Food Prot.,1987

2. Cirigliano, M.C., Keller, A.M., 2001. Death kinetics of Listeria monocytogenes in margarine, yellow fat spreads, and toppings. Abstract 749, International Association for Food Protection Annual Meeting, Program and Abstract Book, p. 102.

3. The microbiology and historical safety of margarine;Delamarre;Food Microbiol.,1999

4. Salmonellae, salmonellosis, and dairy foods;El-Gazzar;J. Dairy Sci.,1992

5. Holliday, S.L., Beuchat, L.R., 2002. Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in yellow fat spreads as affected by storage temperature. J. Food Prot., accepted for publication.

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