Fate of Escherichia coli O157:H7 in Mechanically Tenderized Beef Prime Rib following Searing, Cooking, and Holding under Commercial Conditions

By Porto-Fett Anna C. S.   Shoyer Bradley A.   Thippareddi Harshavardhan   Luchansky John B.  

Journal of Food Protection, Vol. 76, Iss. 3, 2013-03 ,pp. : 405-412

International Association for Food Protection

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Thermal Inactivation of Escherichia coli O157:H7 and Non-O157 Shiga Toxin–Producing Escherichia coli Cells in Mechanically Tenderized Veal

By Luchansky John B.   Porto-Fett Anna C. S.   Shoyer Bradley A.   Thippareddi Harshavardhan   Amaya Jesus R.   Lemler Michael  

Journal of Food Protection, Vol. 77, Iss. 7, 2014-07 ,pp. : 1201-1206

International Association for Food Protection

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Thermal Inactivation of Escherichia coli O157:H7 in Blade-Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas Grill

By Luchansky John B.   Porto-Fett Anna C. S.   Shoyer Bradley   Phebus Randall K.   Thippareddi Harshavardhan   Call Jeffrey E.  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1404-1411

International Association for Food Protection

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Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky

By Nummer Brian A.   Harrison Judy A.   Harrison Mark A.   Kendall Patricia   Sofos John N.   Andress Elizabeth L.  

Journal of Food Protection, Vol. 67, Iss. 10, 2004-10 ,pp. : 2337-2341

International Association for Food Protection

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Factors Affecting the Microbiological Condition of the Deep Tissues of Mechanically Tenderized Beef

By Gill C.O.   McGinnis J.C.  

Journal of Food Protection, Vol. 68, Iss. 4, 2005-04 ,pp. : 796-800

International Association for Food Protection

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