Process Lethality Prediction forEscherichia coliO157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post-cook Pasteurization
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb06350.x/fullpdf
Reference27 articles.
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3. Thermal resistance of Listeria monocytogenes in sausage meat;Barber;Acta Microbiol Hung,1989
4. An outbreak of Escherichia coli O157:H7 colitis associated with consumption of precooked meat patties;Belongia;J Infect Dis,1991
5. Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations;Byrne;Food Microbiol,2002
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