Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling

Author： Juneja Vijay K.   Snyder Oscar P.   Marmer Benne S.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.60, Iss.3, 1997-03, pp. : 272-275

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