Survival of bacteria in less than thorough cooked, brine-injected steaks

Food Control

Volumn 20, Issue 5, 2009, Pages 501-507

  Gill, C O ^a   Moza, L F ^b   Barbut, S ^b  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Brine; Cooking; Escherichia coli O157:H7; Listeria monocytogenes; Non intact non comminuted meat; Steaks

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GLYCINE MAX; HELIANTHUS; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES;

EID: 58549099257     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.07.019     Document Type: Article

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