Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30°C

Author: Ingham Steven C.   Wadhera Rishi K.   Fanslau Melody A.   Buege Dennis R.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.68, Iss.7, 2005-07, pp. : 1457-1461

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