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

Research output: Indexed journal article › Article › peer-review

74 Citations (Scopus)

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.

Original language	English
Pages (from-to)	1164-1168
Journal	Journal of Food Science
Volume	66
DOIs	https://doi.org/10.1111/j.1365-2621.2001.tb16099.x
Publication status	Published - 2001

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10.1111/j.1365-2621.2001.tb16099.x

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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",

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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

Abstract

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