Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef

Sarah E Smith; J Maurer; Alicia Orta Ramirez; Elliot T Ryser; Denise M Smith

doi:10.1111/j.1365-2621.2001.tb16099.x

Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef

Sarah E Smith
, J Maurer
, Alicia Orta Ramirez
, Elliot T Ryser
, Denise M Smith

Producció científica: Article en revista indexada › Article › Avaluat per experts

74 Cites (Scopus)

Resum

This work was supported by the Michigan State University Crop and Food Bioprocessing Center, the Michigan State University Agriculture Experiment Station, and the Cooperative State Research, Education and Extension Service, United States Department of Agriculture, under Agreement Number 96-35500-3551. Any opinions, findings, conclusions, or recommendations expressed in this document are those of the authors and do not necessarily reflect the view of the USDA.

Idioma original	Anglès
Pàgines (de-a)	1164-1168
Revista	Journal of Food Science
Volum	66
DOIs	https://doi.org/10.1111/j.1365-2621.2001.tb16099.x
Estat de la publicació	Publicada - 2001

Accés al document

10.1111/j.1365-2621.2001.tb16099.x

Com citar-ho

@article{24f4bbd24ec04df69a0bae625b5ef824,

title = "Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef",

abstract = "This work was supported by the Michigan State University Crop and Food Bioprocessing Center, the Michigan State University Agriculture Experiment Station, and the Cooperative State Research, Education and Extension Service, United States Department of Agriculture, under Agreement Number 96-35500-3551. Any opinions, findings, conclusions, or recommendations expressed in this document are those of the authors and do not necessarily reflect the view of the USDA.",

author = "Smith, \{Sarah E\} and J Maurer and \{Orta Ramirez\}, Alicia and Ryser, \{Elliot T\} and Smith, \{Denise M\}",

year = "2001",

doi = "10.1111/j.1365-2621.2001.tb16099.x",

language = "English",

volume = "66",

pages = "1164--1168",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

}

TY - JOUR

T1 - Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef

AU - Smith, Sarah E

AU - Maurer, J

AU - Orta Ramirez, Alicia

AU - Ryser, Elliot T

AU - Smith, Denise M

PY - 2001

Y1 - 2001

N2 - This work was supported by the Michigan State University Crop and Food Bioprocessing Center, the Michigan State University Agriculture Experiment Station, and the Cooperative State Research, Education and Extension Service, United States Department of Agriculture, under Agreement Number 96-35500-3551. Any opinions, findings, conclusions, or recommendations expressed in this document are those of the authors and do not necessarily reflect the view of the USDA.

AB - This work was supported by the Michigan State University Crop and Food Bioprocessing Center, the Michigan State University Agriculture Experiment Station, and the Cooperative State Research, Education and Extension Service, United States Department of Agriculture, under Agreement Number 96-35500-3551. Any opinions, findings, conclusions, or recommendations expressed in this document are those of the authors and do not necessarily reflect the view of the USDA.

U2 - 10.1111/j.1365-2621.2001.tb16099.x

DO - 10.1111/j.1365-2621.2001.tb16099.x

M3 - Article

SN - 0022-1147

VL - 66

SP - 1164

EP - 1168

JO - Journal of Food Science

JF - Journal of Food Science

ER -

Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef

Resum

Accés al document

Fingerprint

Com citar-ho