Validation of ground-and-formed Beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates

Journal of Food Protection

Volumn 72, Issue 6, 2009, Pages 1234-1247

  Borowski, Alena G ^a   Ingham, Steven C ^a,b   Ingham, Barbara H ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Division of Food Safety   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI; SALMONELLA;

EID: 67650072924     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.6.1234     Document Type: Article

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