Control of Escherichia coli O157:H7 in large (115 mm) and intermediate (90 mm) diameter lebanon-style bologna

Journal of Food Science

Volumn 64, Issue 6, 1999, Pages 1100-1107

  Getty, K J K ^a   Phebus, R K ^b   Marsden, J L ^b   Schwenke, J R ^c   Kastner, C L ^b  

^a CLEMSON UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c Global Clinical Practice and Strategic Development Services   (United States)

Author keywords

Beef; Escherichia coliO157:H7; Fermented sausage; Lebanon bologna; Meat microbiology

Indexed keywords

AGAR; COLONY FORMING UNIT; ESCHERICHIA COLI; FERMENTATION; FOOD HANDLING; INOCULATION; LEBANON BOLOGNA; SMOKED FOOD; SMOKEHOUSE; SORBITOL;

EARIAS;

EID: 0033391336     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb12290.x     Document Type: Article

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