Antimicrobial susceptibility and internalization ofSalmonellaTyphimurium in vacuum-tumbled marinated beef products-Reference-Cited by-同舟云学术

Antimicrobial susceptibility and internalization ofSalmonellaTyphimurium in vacuum-tumbled marinated beef products

Published:2016-10-17 Issue:6 Volume:63 Page:412-418
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Pokharel S.¹,Brooks J.C.¹,Martin J.N.²,Brashears M.M.¹

Affiliation:

1. Department of Animal and Food Sciences; Texas Tech University; Lubbock TX USA

2. Department of Animal Sciences; Colorado State University; Fort Collins CO USA

Funder

International Center for Food Industry Excellence

Department of Animal and Food Sciences Texas Tech University

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12663/fullpdf

Reference34 articles.

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2. Brooks , C. 2007 Marinating of beef for enhancement http://www.beefresearch.org/CMDocs/BeefResearch/PE_Fact_Sheets/Marinating_of_Beef_for_Enhancement.pdf

3. Centers for Disease Control and Prevention (CDC) 2014 CDC - 2011 estimates of foodborne illness http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html

4. Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions;Chancey;J Food Prot,2013

5. Salmonella, the host and disease: a brief review;Coburn;Immunol Cell Biol,2006

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