The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens.

International journal of food microbiology

Volumn 101, Issue 1, 2005, Pages 105-110

  Apostolou, I ^a   Papadopoulou, C ^a   Levidiotou, S ^a   Ioannides, K ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD IRRADIATION; GROWTH, DEVELOPMENT AND AGING; HEAT; MEAT; MICROBIOLOGY; MICROWAVE RADIATION; RADIATION EXPOSURE; SAFETY; TIME;

ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD IRRADIATION; FOOD MICROBIOLOGY; HEAT; MEAT; MICROWAVES; TIME FACTORS;

EID: 21744441505     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.10.043     Document Type: Article

References (0)