Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations.
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| Title: | Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations. |
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| Authors: | Cruzen SM; Smithfield Foods Inc., Cincinnati, OH 45246, United States of America., Cetin-Karaca H; Smithfield Foods Inc., Cincinnati, OH 45246, United States of America., Tarté R; Department of Animal Science, Iowa State University, Ames, IA 50011-1178, United States of America., Sebranek JG; Department of Animal Science, Iowa State University, Ames, IA 50011-1178, United States of America., Dickson JS; Department of Animal Science, Iowa State University, Ames, IA 50011-1178, United States of America. Electronic address: jdickson@iastate.edu. |
| Source: | Meat science [Meat Sci] 2022 Feb; Vol. 184, pp. 108687. Date of Electronic Publication: 2021 Sep 30. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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