A Predictive Model for the Effect of Temperature and Predrying Treatments in Reducing Listeria monocytogenes Populations during Drying of Beef Jerky

By Yoon Yohan   Skandamis Panagiotis N.   Kendall Patricia A.   Smith Gary C.   Sofos John N.  

Journal of Food Protection, Vol. 69, Iss. 1, 2006-01 ,pp. : 62-70

International Association for Food Protection

Access to resources Recommend Favorite

Postcooking Temperature Changes in Beef Patties

By Berry B. W.   Bigner-George M. E.  

Journal of Food Protection, Vol. 64, Iss. 9, 2001-09 ,pp. : 1405-1411

International Association for Food Protection

Access to resources Recommend Favorite

Validation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef

By Mann J. E.   Brashears M. M.  

Journal of Food Protection, Vol. 69, Iss. 8, 2006-08 ,pp. : 1978-1982

International Association for Food Protection

Access to resources Recommend Favorite

Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool

By Ingham Steven C.   Fanslau Melody A.   Burnham Greg M.   Ingham Barbara H.   Norback John P.   Schaffner Donald W.  

Journal of Food Protection, Vol. 70, Iss. 6, 2007-06 ,pp. : 1446-1456

International Association for Food Protection

Access to resources Recommend Favorite

Development of a Novel Microbial Sensor with Baker's Yeast Cells for Monitoring Temperature Control during Cold Food Chain

By Kogure H.   Kawasaki S.   Nakajima K.   Sakai N.   Futase K.   Inatsu Y.   Bari M.L.   Isshiki K.   Kawamoto S.  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 182-186

International Association for Food Protection

Access to resources Recommend Favorite