Related content

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

Use of a Modified Gompertz Equation to Predict the Effects of Temperature, pH, and NaCl on the Inactivation of Listeria monocytogenes Scott A Heated in Infant Formula

By Linton R. H.   Carter W. H.   Pierson M. D.   Hackney C. R.   Eifert J. D.  

Journal of Food Protection, Vol. 59, Iss. 1, 1996-01 ,pp. : 16-23

International Association for Food Protection

Access to resources Recommend Favorite

Reduction of Listeria monocytogenes on Green Peppers (Capsicum annuum L.) by Gaseous and Aqueous Chlorine Dioxide and Water Washing and Its Growth at 7°C

By Han Y.   Linton R. H.   Nielsen S. S.   Nelson P. E.  

Journal of Food Protection, Vol. 64, Iss. 11, 2001-11 ,pp. : 1730-1738

International Association for Food Protection

Access to resources Recommend Favorite

Growth of Listeria monocytogenes at 10°C in Biofilms with Microorganisms Isolated from Meat and Dairy Processing Environments

By Jeong Dong Kwan   Frank Joseph F.  

Journal of Food Protection, Vol. 57, Iss. 7, 1994-07 ,pp. : 576-586

International Association for Food Protection

Access to resources Recommend Favorite

Growth of Listeria monocytogenes in the Whey Cheeses Myzithra, Anthotyros, and Manouri during Storage at 5, 12, and 22°C

By Papageorgiou Demetrios K.   Bori Mina   Mantis Antonios  

Journal of Food Protection, Vol. 59, Iss. 11, 1996-11 ,pp. : 1193-1199

International Association for Food Protection

Access to resources Recommend Favorite