The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens
- 1 May 2005
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 101 (1) , 105-110
- https://doi.org/10.1016/j.ijfoodmicro.2004.10.043
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Isolation of Escherichia coli O157:H7 from foods in GreeceInternational Journal of Food Microbiology, 2003
- Lethality of heat to Escherichia coli O157:H7: D- and z-value determinations in turkey, lamb and porkFood Research International, 1999
- Non-uniformity of surface temperatures after microwave heating of poultry meat.Journal of Microwave Power and Electromagnetic Energy, 1999
- Survival of Listeria spp. on Raw Whole Chickens Cooked in Microwave OvensJournal of Food Protection, 1998
- Human Escherichia coli O157[ratio ]H7 infection associated with the consumption of unpasteurized goat's milkEpidemiology and Infection, 1997
- Viability Loss of Salmonella Species, Staphylococcus aureus, and Listeria monocytogenes in Complex Foods Heated by Microwave EnergyJournal of Food Protection, 1996
- Factors Affecting Microwave Heating of Foods and Microwave Induced Destruction of Foodborne Pathogens – A ReviewJournal of Food Protection, 1994
- Untreated milk as a source of verotoxigenic E coli O157Veterinary Record, 1993
- An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple ciderPublished by American Medical Association (AMA) ,1993
- Survival of Listeria monocytogenes on microwave cooked poultryFood Microbiology, 1989