Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia pestis Strains KIM5 and CDC-A1122 in Irradiated Ground Beef

By Porto-Fett Anna C. S.   Juneja Vijay K.   Tamplin Mark L.   Luchansky John B.  

Journal of Food Protection, Vol. 72, Iss. 3, 2009-03 ,pp. : 564-571

International Association for Food Protection

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Ground Beef Handling and Cooking Practices in Restaurants in Eight States

By Bogard April K.   Fuller Candace C.   Radke Vincent   Selman Carol A.   Smith Kirk E.  

Journal of Food Protection, Vol. 76, Iss. 12, 2013-12 ,pp. : 2132-2140

International Association for Food Protection

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Thermal Inactivation D- and z-Values of Multidrug-Resistant and Non–Multidrug-Resistant Salmonella Serotypes and Survival in Ground Beef Exposed to Consumer-Style Cooking

By Stopforth J. D.   Suhalim R.   Kottapalli B.   Hill W. E.   Samadpour M.  

Journal of Food Protection, Vol. 71, Iss. 3, 2008-03 ,pp. : 509-515

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Stability during cooking of anthelmintic veterinary drug residues in beef

By Cooper K. M.  

Food Additives & Contaminants: Part A, Vol. 28, Iss. 2, 2011-02 ,pp. : 155-165

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Evaluation of Consumer-Style Cooking Methods for Reduction of Escherichia coli O157:H7 in Ground Beef

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