Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157.
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| Title: | Evaluating the Safety of Sous-Vide Cooking for Beef Products Inoculated with Single Strains of Salmonella enterica and Escherichia coli O157. |
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| Authors: | Patil K; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA., Adhikari M; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA., Rubinelli P; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA., Desiree K; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA., Vierck KR; Department of Animal Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA., Acuff JC; Department of Food Science, University of Arkansas System Division of Agriculture, Fayetteville, AR, USA. Electronic address: jcacuff@uark.edu. |
| Source: | Journal of food protection [J Food Prot] 2024 May; Vol. 87 (5), pp. 100252. Date of Electronic Publication: 2024 Mar 13. |
| Publication Type: | Journal Article; Research Support, Non-U.S. Gov't |
| Journal Info: | Publisher: Elsevier Country of Publication: United States NLM ID: 7703944 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1944-9097 (Electronic) Linking ISSN: 0362028X NLM ISO Abbreviation: J Food Prot Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1944-9097 |
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| DOI: | 10.1016/j.jfp.2024.100252 |
