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Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degrees C.
Faith NG, Wierzba RK, Ihnot AM, Roering AM, Lorang TD, Kaspar CW, Luchansky JB. Faith NG, et al. Among authors: luchansky jb. J Food Prot. 1998 Apr;61(4):383-9. doi: 10.4315/0362-028x-61.4.383. J Food Prot. 1998. PMID: 9709198 Free article.
Recovery of Listeria monocytogenes from vacuum-sealed packages of frankfurters: comparison of the U.S. Department of Agriculture (USDA) food safety and inspection service product composite enrichment method, the USDA Agricultural Research Service (ARS) product composite rinse method, and the USDA-ARS package rinse method.
Luchansky JB, Porto AC, Wallace FM, Call JE. Luchansky JB, et al. J Food Prot. 2002 Mar;65(3):567-70. doi: 10.4315/0362-028x-65.3.567. J Food Prot. 2002. PMID: 11899951 Free article.
145 results