TY  - GEN
AU  - Haneklaus,A N
AU  - Harris,K B
AU  - Cuervo,M P
AU  - Ilhak,O I
AU  - Lucia,L M
AU  - Castillo,A
AU  - Hardin,M D
AU  - Osburn,W N
AU  - Savell,J W
TI  - Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products
SN  - 1944-9097
PY  - 2011///1212
KW  - Animals
KW  - Cattle
KW  - Colony Count, Microbial
KW  - Consumer Product Safety
KW  - Cooking
KW  - methods
KW  - Enterobacteriaceae
KW  - growth & development
KW  - Food Inspection
KW  - Food Microbiology
KW  - Food-Processing Industry
KW  - standards
KW  - Humans
KW  - Humidity
KW  - Meat Products
KW  - microbiology
KW  - Risk Assessment
KW  - Salmonella typhimurium
KW  - Species Specificity
KW  - Staphylococcus aureus
KW  - Swine
KW  - Temperature
KW  - Time Factors
KW  - United States
KW  - United States Department of Agriculture
N1  - Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.4315/0362-028X.JFP-11-085
ER  -