Predicting behavior of Staphylococcus aureus, Salmonella serovars, and Escherichia coli O157:H7 in pork products during single and repeated temperature abuse periods

Journal of Food Protection

Volumn 72, Issue 10, 2009, Pages 2114-2124

  Ingham, Steven C ^a   Vang, Song ^b   Levey, Ben ^b   Fahey, Lisa ^b   Norback, John P ^b   Fanslau, Melody A ^c   Senecal, Andre G ^d   Burnham, Greg M ^d   Ingham, Barbara H ^b  

^a Division of Food Safety   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c Fair Oaks Farms   (United States)

^d DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 70350300638     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.10.2114     Document Type: Article

References (22)

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