Cross-laboratory comparative study of the impact of experimental and regression methodologies on Salmonella thermal inactivation parameters in ground beef

Journal of Food Protection

Volumn 79, Issue 7, 2016, Pages 1097-1106

  Hildebrandt, Ian M ^a   Marks, Bradley P ^a   Juneja, Vijay K ^b   Osoria, Marangeli ^b   Hall, Nicole O ^a   Ryser, Elliot T ^c  

^a Michigan State University   (United States)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c Michigan State University   (United States)

Author keywords

Bacteria; Error; Meat; Modeling; Thermal resistance; Uncertainty

Indexed keywords

AGRICULTURE; ARTIFACT; COMPARATIVE STUDY; EXPERIMENTAL DESIGN; HEAT TOLERANCE; HUMAN; LOGLINEAR MODEL; META ANALYSIS; MICHIGAN; QUANTITATIVE STUDY; SALMONELLA; UNCERTAINTY; UNIVERSITY; ANIMAL; BACTERIAL COUNT; BIOLOGICAL MODEL; BOVINE; FOOD CONTROL; HEAT; KINETICS; RED MEAT;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; KINETICS; MICHIGAN; MODELS, BIOLOGICAL; RED MEAT; SALMONELLA;

EID: 84977110531     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-15-496     Document Type: Article

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