Porto-Fett, A C S <br/><br/>
Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.  [electronic resource] 

 -  Poultry science  Jun 2009 
 - 1275-81 p.  digital 
<br/><br/> Publication Type: Journal Article; Validation Study 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.3382/ps.2008-00306  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Colony Count, Microbial<br/>Escherichia coli O157--growth & development<br/>Food Handling--methods<br/>Food Microbiology<br/>Food-Processing Industry--methods<br/>Listeria monocytogenes--growth & development<br/>Muscle, Skeletal--microbiology<br/>Poultry Products--microbiology<br/>Salmonella typhimurium--growth & development<br/>Turkeys