Effect of meat binding formulations on thermal inactivation of escherichia coli O157:H7 internalized in beef

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Mukherjee, A ^a   Yoon, Y ^a   Geornaras, I ^a   Belk, K E ^a   Scanga, J A ^a   Smith, G C ^a   Sofos, J N ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Escherichia coli O157:H7; Nonintact beef; Restructuring; Thermal inactivation

Indexed keywords

CALCIUM; LACTIC ACID; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; COOKING; ESCHERICHIA COLI O157; FOOD PRESERVATION; HEAT; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIOLOGY;

ANIMALS; CALCIUM; CATTLE; COOKERY; ESCHERICHIA COLI O157; FOOD PRESERVATION; HOT TEMPERATURE; LACTIC ACID; MEAT; SODIUM CHLORIDE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 62549165155     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01035.x     Document Type: Article

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