Viability of Shiga Toxin–Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

A review of Listeria monocytogenes : An update on outbreaks, virulence, dose-response, ecology, and risk assessments

(2017) Robert L. Buchanan et al.   FOOD CONTROL

An overview of Salmonella thermal destruction during food processing and preparation

(2016) Nathan A. Jarvis et al.   FOOD CONTROL

Translocation of Surface-Inoculated Escherichia coli O157:H7 into Beef Subprimals following Blade Tenderization

(2016) J. B. LUCHANSKY et al.   JOURNAL OF FOOD PROTECTION

Thermal InactivationD- andz-Values of Multidrug-Resistant and Non–Multidrug-Resistant Salmonella Serotypes and Survival in Ground Beef Exposed to Consumer-Style Cooking

(2016) J. D. STOPFORTH et al.   JOURNAL OF FOOD PROTECTION

Non-O157 Shiga Toxin–Producing Escherichia coli in Foods

(2016) EMILY C. MATHUSA et al.   JOURNAL OF FOOD PROTECTION

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye

(2015) ALEXANDRA CALLE et al.   JOURNAL OF FOOD PROTECTION

Thermal Resistance Parameters for Shiga Toxin–Producing Escherichia coli in Apple Juice

(2011) ELENA ENACHE et al.   JOURNAL OF FOOD PROTECTION

Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill

(2011) John B. Luchansky et al.   JOURNAL OF FOOD PROTECTION

Prevalence and Characterization of Salmonellae in Commercial Ground Beef in the United States

(2009) J. M. Bosilevac et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY