Related content

Quantifying the Robustness of a Broth-Based Escherichia coli O157:H7 Growth Model in Ground Beef

By Campos Danilo T.   Marks Bradley P.   Powell Mark R.   Tamplin Mark L.  

Journal of Food Protection, Vol. 68, Iss. 11, 2005-11 ,pp. : 2301-2309

International Association for Food Protection

Access to resources Recommend Favorite

Use of Octanoic Acid as a Postlethality Treatment To Reduce Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products

By Burnett Scott L.   Chopskie Jocelyn H.   Podtburg Teresa C.   Gutzmann Timothy A.   Gilbreth Stefanie E.   Bodnaruk Peter W.  

Journal of Food Protection, Vol. 70, Iss. 2, 2007-02 ,pp. : 392-398

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of Listeria monocytogenes Growth in Cured Ready-to-Eat Meat Products by Use of Sodium Benzoate and Sodium Diacetate

By Seman D. L.   Quickert S. C.   Borger A. C.   Meyer J. D.  

Journal of Food Protection, Vol. 71, Iss. 7, 2008-07 ,pp. : 1386-1392

International Association for Food Protection

Access to resources Recommend Favorite

Growth and Stress Resistance Variation in Culture Broth among Listeria monocytogenes Strains of Various Serotypes and Origins

By Lianou Alexandra   Stopforth Jarret D.   Yoon Yohan   Wiedmann Martin   Sofos John N.  

Journal of Food Protection, Vol. 69, Iss. 11, 2006-11 ,pp. : 2640-2647

International Association for Food Protection

Access to resources Recommend Favorite

Survival and Growth of Listeria monocytogenes in Broth as a Function of Temperature, pH, and Potassium Lactate and Sodium Diacetate Concentrations

By Abou-Zeid K. A.   Yoon K. S.   Oscar T. P.   Schwarz J. G.   Hashem F. M.   Whiting R. C.  

Journal of Food Protection, Vol. 70, Iss. 11, 2007-11 ,pp. : 2620-2625

International Association for Food Protection

Access to resources Recommend Favorite