Vasan, Akhila <br/><br/>
Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels.  [electronic resource] 

 -  Journal of food protection  Sep 2014 
 - 1501-11 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-14-106  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Escherichia coli O157--chemistry<br/>Fats--analysis<br/>Food Microbiology<br/>Hot Temperature<br/>Meat--analysis<br/>Meat Products--analysis<br/>Pediococcus--chemistry<br/>Salmonella--chemistry<br/>Shiga-Toxigenic Escherichia coli--chemistry<br/>Staphylococcus--chemistry