Effect of beef product physical structure on salmonella thermal inactivation

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Mogollón, María Avelina ^a   Marks, Bradley P ^a,b   Booren, Alden M ^a   Orta Ramirez, Alicia ^c   Ryser, Elliot T ^a  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

^c Department of Obstetrics Gynecology   (United States)

Author keywords

Heat; Lethality; Meat; Microbial modeling; Salmonella

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; FOOD CONTAMINATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; MEAT; METHODOLOGY; MICROBIOLOGY; PARTICLE SIZE; SALMONELLA; SALMONELLA FOOD POISONING; STATISTICS; TIME;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; HOT TEMPERATURE; MEAT; PARTICLE SIZE; SALMONELLA; SALMONELLA FOOD POISONING; STATISTICS AS TOPIC; TIME FACTORS;

SALMONELLA;

EID: 69749095691     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01253.x     Document Type: Article

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