Effect of water activity on the inactivation kinetics ofEscherichia coliO157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets-Reference-Cited by-同舟云学术

Effect of water activity on the inactivation kinetics ofEscherichia coliO157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets

Published:2008-04 Issue:4 Volume:43 Page:579-586
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Black Jennifer Leah,Jaczynski Jacek

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01480.x/fullpdf

Reference28 articles.

1. Heat-resistance of Escherichia Coli O157:H7 in meat and poultry as affected by product composition;Ahmed;Journal of Food Science,1995

2. The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1°C;Anderson;The Journal of Applied Bacteriology,1996

3. Colonization of chicken cecae by Escherichia coli associated with hemorrhagic colitis;Beery;Applied and Environmental Microbiology,1985

4. Temperature effect on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets;Black;Journal of Food Science.,2006

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