Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef

Journal of Food Protection

Volumn 60, Issue 5, 1997, Pages 476-484

  Phebus, Randall K ^a   Nutsch, Abbey L ^a   Schafer, David E ^a   Wilson, R Craig ^b   Riemann, M James ^c   Leising, Jerome D ^d   Kastner, Curtis L ^a   Wolf, John R ^a   Prasai, Ram K ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Frigoscandia Food Proc Syst Inc   (United States)

^c Excel Corporation   (United States)

^d CARGILL INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0030916559     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.5.476     Document Type: Article

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