Fate of Surface-Inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium on Kippered Beef during Extended Storage at Refrigeration and Abusive Temperatures

Author： Jacob Renata   Porto-Fett Anna C. S.   Call Jeffrey E.   Luchansky John B.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.72, Iss.2, 2009-02, pp. : 403-407

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

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

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

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes on Inoculated Alfalfa Seeds with a Fatty Acid–Based Sanitizer

By Pierre Pascale M.   Ryser Elliot T.  

Journal of Food Protection, Vol. 69, Iss. 3, 2006-03 ,pp. : 582-590

International Association for Food Protection

Access to resources Recommend Favorite

Antimicrobial Effect of Herb Extracts against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium Associated with Beef

By Cutter Catherine N.  

Journal of Food Protection, Vol. 63, Iss. 5, 2000-05 ,pp. : 601-607

International Association for Food Protection

Access to resources Recommend Favorite

Growth of Escherichia coli O157:H7, Salmonella Typhimurium DT104, and Listeria monocytogenes in Dark Cutting Beef at 10 or 22°C

By Hooper-Kinder C. A.   Davidson P. M.   Duckett S. K.  

Journal of Food Protection, Vol. 65, Iss. 1, 2002-01 ,pp. : 196-198

International Association for Food Protection

Access to resources Recommend Favorite