Thermal Inactivation ofSalmonellain High-Fat Rendering Meat Products
Author:
Affiliation:
1. Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas 79409, USA
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Link
http://jfoodprotection.org/doi/pdf/10.4315/0362-028X.JFP-17-126
Reference11 articles.
1. Thermal Inactivation of Susceptible and Multiantimicrobial-Resistant Salmonella Strains Grown in the Absence or Presence of Glucose
2. Thermal Inactivation of Escherichia coli O157:H7 When Grown Statically or Continuously in a Chemostat
3. Survival and Heat Resistance of Salmonella enterica and Escherichia coli O157:H7 in Peanut Butter
4. Animal contact as a source of human non-typhoidal salmonellosis
5. Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content
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