Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

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Allyn, Rebecca

Xenorhabdus

Safety, tolerability,

Safety and efficacy of

Inactivation of Escher

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Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. J Food Sci. 2011 Jan-Feb; 76(1):M64-71.

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subject areas

Animals
Cattle
Chemical Phenomena
Colony Count, Microbial
Cooking
Drug Resistance, Bacterial
Escherichia coli O157
Food Additives
Food Handling
Guidelines as Topic
Hot Temperature
Meat Products
Microbial Viability
Polyphosphates
Rifampin
Sodium Chloride
Surface Properties
Time Factors
Water

authors with profiles

Keith Belk

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