Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
Submitted: 21 December 2017
Accepted: 25 May 2018
Published: 3 July 2018
Accepted: 25 May 2018
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Supporting Agencies
United States Department of Agriculture/National Institute of Food and Agriculture1.
Shane LE, Porto-Fett AC, Shoyer BA, Phebus RK, Thippareddi H, Hallowell A, Miller K, Foster-Bey L, Campano SG, Taormina PJ, Glowski DL, Tompkin RB, Luchansky JB. Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage. Ital J Food Safety [Internet]. 2018 Jul. 3 [cited 2024 Apr. 24];7(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/7250
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