Fate of Escherichia coli O157:H7 During Production of Snack Sticks Made from Beef or a Venison/Beef Fat Blend and Directly Acidified with Citric or Lactic Acid-Reference-Cited by-同舟云学术

Fate of Escherichia coli O157:H7 During Production of Snack Sticks Made from Beef or a Venison/Beef Fat Blend and Directly Acidified with Citric or Lactic Acid

Published:2006-08 Issue:6 Volume:71 Page:M228-M235
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Stoltenberg Stacey K.,Getty Kelly J. K.,Thippareddi Harshavardan,Phebus Randall K.,Loughin Thomas M.

Publisher

Wiley

Subject

Food Science

Reference24 articles.

1. EAE Boyle . 2003 . Personal communication. Extension meat specialist . Kansas State University, Manhattan, Kans.

2. Expansion of response surface models for the growth of Escherichia coli O157 : H7 to include sodium nitrite as a variable

3. [CFIA] Canadian Food Inspection Agency . 1999 . Health hazard alert: immediate recall of Fleetwood salami products . Available from: http://www.cfia-acia.agr.ca/english/corpaffr/foodrecalls/19991110be.shtml. Accessed 1/14/2000.

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