Lethality of heat to Escherichia coli O157:H7: D- and z-value determinations in turkey, lamb and pork

Food Research International

Volumn 32, Issue 1, 1999, Pages 23-28

  Juneja, Vijay K ^a   Marmer, Benne S ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

E. coli O157:H7; Inactivation; Lamb; Pork; Turkey

Indexed keywords

COOKING; DETERMINATION OF CONTENT; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; INOCULATION; LAMB; PORK; STRAIN DIFFERENCE; SURVIVAL; TURKEY;

ESCHERICHIA COLI;

EID: 0032840644     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00060-5     Document Type: Article

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