Haneklaus, A N <br/><br/>
Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products.  [electronic resource] 

 -  Journal of food protection  Oct 2011 
 - 1741-5 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-11-085  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Cooking--methods<br/>Enterobacteriaceae--growth & development<br/>Food Inspection<br/>Food Microbiology<br/>Food-Processing Industry--standards<br/>Humans<br/>Humidity<br/>Meat Products--microbiology<br/>Risk Assessment<br/>Salmonella typhimurium--growth & development<br/>Species Specificity<br/>Staphylococcus aureus--growth & development<br/>Swine<br/>Temperature<br/>Time Factors<br/>United States<br/>United States Department of Agriculture