Heat inactivation of Escherichia coli O157:H7 in Turkey meat as affected by sodium chloride, sodium lactate, polyphosphate, and fat content

Journal of Food Protection

Volumn 60, Issue 8, 1997, Pages 898-902

  Kotrola, J S ^a   Conner, D E ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Escherichia cell O157:H7; Heat resistance; Turkey

Indexed keywords

AVES; ESCHERICHIA; ESCHERICHIA COLI; MELEAGRIS GALLOPAVO;

EID: 0030850747     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.8.898     Document Type: Article

References (28)