Factors influencing inactivation of Salmonella Enteritidis in hard-cooked eggs

Journal of Food Protection

Volumn 63, Issue 1, 2000, Pages 36-43

  Chantarapanont, W ^a   Slutsker, L ^b   Tauxe, R V ^b   Beuchat, L R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b CENTERS FOR DISEASE CONTROL AND PREVENTION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COOKING; EGG; FOOD CONTAMINATION; HEAT RESISTANCE; INOCULATION; SALMONELLOSIS; SURVIVAL; TEMPERATURE;

ENTERITIDIS; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG; SALMONELLA ENTERITIDIS;

EID: 0033971064     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.1.36     Document Type: Article

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