Process lethality prediction for Escherichia coli O157:H7 in raw franks during cooking and fully cooked franks during post-cook pasteurization

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Murphy, R Y ^a   Davidson, M A ^b   Marcy, J A ^b  

^a 3202 Bell Engineering Center   (United States)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Cooking; E. coli O157:H7; Franks; Post cook pasteurization; Process lethality

Indexed keywords

ESCHERICHIA COLI;

EID: 18244429729     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06350.x     Document Type: Article

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