Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking von Ingham, S.C, Buege, D.R, Dropp, B.K, Losinski, J.A

Volltext

Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Prog... von Ingham, S.C, Losinski, J.A, Dropp, B.K, Vivio, L.L, Buege, D.R

Volltext

Growth of Escherichia coli O157:H7 and Salmonella serovars on raw beef, pork, chicken, bratwurst and cured corned beef: implications for HACCP plan critical limits von Ingham, S.C, Losinski, J.A, Becker, K.L, Buege, D.R

Volltext