Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Osaili, T M ^a   Griffis, C L ^b   Martin, E M ^b   Beard, B L ^b   Keener, A E ^b   Marcy, J A ^c  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b 3202 Bell Engineering Center   (United States)

^c UNIVERSITY OF ARKANSAS   (United States)

Author keywords

E. coli O157:H7; Foodborne pathogens; Listeria monocytogenes; Pork; Ready to eat; Salmonella; Thermal inactivation

Indexed keywords

ANIMAL; AREA UNDER THE CURVE; ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; SALMONELLA; SWINE;

ANIMALS; AREA UNDER CURVE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; KINETICS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; SALMONELLA; SWINE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 33847767542     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00264.x     Document Type: Article

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