Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling

Beef steaks between 1 cm and 3 cm-thick were inoculated with Escherichia coli O157:H7 and/or temperature histories were collected at steak centres, at points initially below the central plane, and/or at points 1 cm or 2 cm from steak edges. The steaks were turned over once during grilling when tempe...

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Veröffentlicht in:	Journal of food research 2013-10, Vol.2 (5), p.77-77
Hauptverfasser:	Gill, C. O., Yang, X., Uttaro, B., Badoni, M., Liu, T.
Format:	Artikel
Sprache:	eng
Schlagworte:	Escherichia coli
Online-Zugang:	Volltext
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