Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky

Poultry Science

Volumn 88, Issue 6, 2009, Pages 1275-1281

  Porto Fett, A C S ^a   Call, J E ^a   Hwang, C A ^a   Juneja, V ^a   Ingham, S ^b   Ingham, B ^b   Luchansky, J B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Food safety; Lethality; Pathogen; Turkey jerky; Validation

Indexed keywords

CARYA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA TYPHIMURIUM;

ANIMAL; ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI O157; FOOD; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; SALMONELLA TYPHIMURIUM; SKELETAL MUSCLE; TURKEY (BIRD); VALIDATION STUDY;

ANIMALS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; LISTERIA MONOCYTOGENES; MUSCLE, SKELETAL; POULTRY PRODUCTS; SALMONELLA TYPHIMURIUM; TURKEYS;

EID: 68049093981     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00306     Document Type: Article

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