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

Producción científica: Artículo en revista indizada › Artículo › revisión exhaustiva

74 Citas (Scopus)

Resumen

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	Inglés
Páginas (desde-hasta)	1164-1168
Publicación	Journal of Food Science
Volumen	66
DOI	https://doi.org/10.1111/j.1365-2621.2001.tb16099.x
Estado	Publicada - 2001

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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

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