Related content

Effects of Cetylpyridinium Chloride, Acidified Sodium Chlorite, and Potassium Sorbate on Populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on Fresh Beef

By Lim Kyungwha   Mustapha Azlin  

Journal of Food Protection, Vol. 67, Iss. 2, 2004-02 ,pp. : 310-315

International Association for Food Protection

Access to resources Recommend Favorite

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

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

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

International Association for Food Protection

Access to resources Recommend Favorite

Validation of a Commercial Process for Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the Surface of Whole Muscle Beef Jerky

By Porto-Fett Anna C. S.   Call Jeffrey E.   Luchansky John B.  

Journal of Food Protection, Vol. 71, Iss. 5, 2008-05 ,pp. : 918-926

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi

By Inatsu Y.   Bari M.L.   Kawasaki S.   Isshiki K.  

Journal of Food Protection, Vol. 67, Iss. 7, 2004-07 ,pp. : 1497-1500

International Association for Food Protection

Access to resources Recommend Favorite

Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during Preparation and Storage of Beef Jerky

By Harrison Judy A.   Harrison Mark A.  

Journal of Food Protection, Vol. 59, Iss. 12, 1996-12 ,pp. : 1336-1338

International Association for Food Protection

Access to resources Recommend Favorite