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. [electronic resource]
Producer: 20080708Description: 918-26 p. digitalISSN:- 0362-028X
- Animals
- Cattle
- Colony Count, Microbial
- Consumer Product Safety
- Escherichia coli O157 -- growth & development
- Food Contamination -- analysis
- Food Handling -- methods
- Food Microbiology
- Humans
- Listeria monocytogenes -- growth & development
- Meat Products -- microbiology
- Salmonella typhimurium -- growth & development
- Smoke
- Temperature
- Time Factors
No physical items for this record
Publication Type: Journal Article; Validation Study
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