scholarly article | Q13442814 |
P356 | DOI | 10.4315/0362-028X-68.6.1198 |
P698 | PubMed publication ID | 15954707 |
P2093 | author name string | Kirk E Smith | |
Richard N Danila | |||
David J Boxrud | |||
Joni M Scheftel | |||
Ellen Swanson Laine | |||
Kevin J Vought | |||
Kevin M Elfering | |||
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P433 | issue | 6 | |
P921 | main subject | Escherichia coli | Q25419 |
P1104 | number of pages | 5 | |
P304 | page(s) | 1198-1202 | |
P577 | publication date | 2005-06-01 | |
P1433 | published in | Journal of Food Protection | Q15761591 |
P1476 | title | Outbreak of Escherichia coli O157:H7 infections associated with nonintact blade-tenderized frozen steaks sold by door-to-door vendors | |
P478 | volume | 68 |
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Q49974747 | Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye. |
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Q44485719 | Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions |
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Q33758414 | The role, challenges, and support of pulsenet laboratories in detecting foodborne disease outbreaks |
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Q46445341 | Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients |
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Q54363746 | Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef. |
Q43344044 | Translocation and cross-contamination of E. coli O157 in beef eye-of-round subprimal cuts processed with high-pressure needleless injection |
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Q54457285 | Validation of time and temperature values as critical limits for the control of Escherichia coli O157:H7 during the production of fresh ground beef. |
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