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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.
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
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        Value: 10.1016/j.jfp.2024.100252
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        Text: English
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      – TitleFull: 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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              Text: 2024 May
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