Thermal inactivation and postthermal treatment growth during storage of multiple salmonella serotypes in ground beef as affected by sodium lactate and oregano oil

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Juneja, Vijay K ^a   Hwang, Cheng An ^a   Friedman, Mendel ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Ground beef; Oregano oil; Salmonella; Sodium lactate; Thermal inactivation

Indexed keywords

LACTATE SODIUM; VEGETABLE OIL;

ANIMAL; ARTICLE; CLASSIFICATION; COOKING; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; MICROBIOLOGY; MOUSE; OREGANO; RISK ASSESSMENT; SALMONELLA; SALMONELLA ENTERITIDIS;

ANIMALS; COOKERY; HUMANS; MEAT; MICE; ORIGANUM; PLANT OILS; RISK ASSESSMENT; SALMONELLA; SALMONELLA ENTERITIDIS; SODIUM LACTATE;

ORIGANUM; SALMONELLA;

EID: 74249119552     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01395.x     Document Type: Article

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