Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon Bologna by Interaction of Fermentation pH, Heating Temperature, and Time

Author： Ellajosyula Kameswar R.   Doores Stephanie   Mills Edward W.   Wilson Richard A.   Anantheswaran Ramaswamy C.   Knabel Stephen J.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.61, Iss.2, 1998-02, pp. : 152-157

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia coli O157:H7

By Teo Yeow-Lim   Raynor Timothy J.   Ellajosyula Kameswar R.   Knabel Stephen J.  

Journal of Food Protection, Vol. 59, Iss. 10, 1996-10 ,pp. : 1023-1030

International Association for Food Protection

Access to resources Recommend Favorite

Destruction of Escherichia coli O157:H7 and Salmonella Enteritidis in Cow Manure Composting

By Lung A. J.   Lin C.-M.   Kim J. M.   Marshall M. R.   Nordstedt R.   Thompson N. P.   Wei C. I.  

Journal of Food Protection, Vol. 64, Iss. 9, 2001-09 ,pp. : 1309-1314

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in and on Vacuum Packaged Lebanon Bologna Stored at 3.6 and 13.0°C

By Chikthimmah Naveen   Knabel Stephen J.  

Journal of Food Protection, Vol. 64, Iss. 7, 2001-07 ,pp. : 958-963

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

Thermal Inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and Enzymes with Potential as Time-Temperature Indicators in Ground Beef

By Orta-Ramirez Alicia   Price James F.   Hsu Yih-Chih   Veeramuthu Giridaran J.   Cherry-Merritt Jamie S.   Smith Denise M.  

Journal of Food Protection, Vol. 60, Iss. 5, 1997-05 ,pp. : 471-475

International Association for Food Protection

Access to resources Recommend Favorite