Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry

Journal of Food Protection

Volumn 72, Issue 6, 2009, Pages 1190-1200

  Borneman, Darand L ^a   Ingham, Steven C ^a,b   Ané, Cécile ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Division of Food Safety   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 67650082896     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.6.1190     Document Type: Article

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