Inactivation of Escherichia coli O157:H7 in Moisture-Enhanced Nonintact Beef by Pan-Broiling or Roasting with Various Cooking Appliances Set at Different Temperatures

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Shen, Cangliang ^a   Geornaras, Ifigenia ^a   Belk, Keith E ^a   Smith, Gary C ^a   Sofos, John N ^a  

^a Veterinary Dentistry and Oral Surgery   (United States)

Author keywords

Appliance temperature settings; Cooking appliances; Escherichia coli O157:H7; Nonintact beef; Thermal inactivation

Indexed keywords

FOOD ADDITIVE; POLYPHOSPHATE; RIFAMPICIN; SODIUM CHLORIDE; TRIPHOSPHORIC ACID; WATER;

ANIMAL; ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL COUNT; CATTLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; INSTRUMENTATION; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PRACTICE GUIDELINE; SURFACE PROPERTY; TIME;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; COOKING; DRUG RESISTANCE, BACTERIAL; ESCHERICHIA COLI O157; FOOD ADDITIVES; FOOD HANDLING; GUIDELINES AS TOPIC; HOT TEMPERATURE; MEAT PRODUCTS; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; POLYPHOSPHATES; RIFAMPIN; SODIUM CHLORIDE; SURFACE PROPERTIES; TIME FACTORS; WATER;

ESCHERICHIA COLI;

EID: 78651426403     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01882.x     Document Type: Article

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