Enhancing the thermal destruction of Escherichia coli O157: H7 in ground beef patties by trans-cinnamaldehyde

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 841-844

  Amalaradjou, Mary Anne Roshni ^a   Baskaran, Sangeetha Ananda ^a   Ramanathan, Ranjith ^a   Johny, Anup Kollanoor ^a   Charles, Anu Susan ^a   Valipe, Satyender Rao ^a   Mattson, Tyler ^a   Schreiber, David ^a   Juneja, Vijay K ^b   Mancini, Richard ^a   Venkitanarayanan, Kumar ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cooking; Escherichia coli O157:H7; Ground beef; Hamburger patties; Trans cinnamaldehyde

Indexed keywords

ACROLEIN; CINNAMALDEHYDE; DRUG DERIVATIVE; FLAVORING AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; DOSE RESPONSE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SAFETY; ANALOGS AND DERIVATIVES; BOVINAE; DRUG EFFECTS; PROCEDURES; PRODUCT SAFETY;

ACROLEIN; ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI O157; FLAVORING AGENTS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS;

ESCHERICHIA COLI;

EID: 77954090060     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.006     Document Type: Article

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