Survival rate of Salmonella on cooked pig ear pet treats at refrigerated and ambient temperature storage

Journal of Food Protection

Volumn 77, Issue 1, 2014, Pages 50-56

  Taormina, Peter J ^a  

^a John Morrell and Co   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ANIMAL FOOD; ARTICLE; BACTERIAL COUNT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SWINE; TEMPERATURE; TIME;

ANIMAL FEED; ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; SALMONELLA; SWINE; TEMPERATURE; TIME FACTORS;

EID: 84892693848     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-305     Document Type: Article

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