Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis Strains KIM5 and CDC-A1122 in irradiated ground beef

Journal of Food Protection

Volumn 72, Issue 3, 2009, Pages 564-571

  Porto Fett, Anna C S ^a   Juneja, Vijay K ^a   Tamplin, Mark L ^b   Luchansky, John B ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BIVALVIA; YERSINIA PESTIS;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COOKING; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; TIME; YERSINIA PESTIS;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; COOKING; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; TIME FACTORS; YERSINIA PESTIS;

EID: 62349105013     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.3.564     Document Type: Article

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