Survival of Escherichia coli O157:H7 during the Manufacture of Pepperoni
- 1 February 1998
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 61 (2) , 146-151
- https://doi.org/10.4315/0362-028x-61.2.146
Abstract
This study investigated the growth and survival of Escherichia coli O157:H7 during the manufacture of pepperoni to determine whether a 5-log10-unit decline in numbers, as recommended by the U.S. Fo...Keywords
This publication has 0 references indexed in Scilit: