Fate of shiga toxin-producing o157:h7 and non-o157:h7 escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill

Journal of Food Protection

Volumn 75, Issue 1, 2012, Pages 62-70

  Luchansky, John B ^a   Porto Fett, Anna C S ^b   Shoyer, Bradley A ^a   Call, Jeffrey E ^a   Schlosser, Wayne ^c   Shaw, William ^c   Bauer, Nathan ^c   Latimer, Heejeong ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Food Safety Connect   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; COOKING; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; INSTRUMENTATION; MEAT; METHODOLOGY; MICROBIOLOGY; SHIGA TOXIN PRODUCING ESCHERICHIA COLI;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; COOKING; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; MEAT; SHIGA-TOXIGENIC ESCHERICHIA COLI;

ESCHERICHIA COLI;

EID: 84855450380     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-267     Document Type: Article

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