The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers

C. M. Byrne; D. J. Bolton; J. J. Sheridan; I. S. Blair; D. A. McDowell

doi:10.1016/S0168-1605(02)00120-4

The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers

C. M. Byrne^*, D. J. Bolton, J. J. Sheridan, I. S. Blair, D. A. McDowell

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

25 Citations (SciVal)

Original language	English
Pages (from-to)	183-192
Number of pages	10
Journal	International Journal of Food Microbiology
Volume	79
Issue number	3
DOIs	https://doi.org/10.1016/S0168-1605(02)00120-4
Publication status	Published (VoR) - 15 Dec 2002

Funding

The authors gratefully acknowledge the assistance of Dr. Dermot Harrington and Ms. Paula Reid, of the Statistics Department, in performing the statistical analysis on these results. This project is supported by the Department of Agriculture, Food and Rural Development through EU and national funds.

Funders	Funder number
Manitoba Agriculture, Food and Rural Development
European Commission

Keywords

Beef burgers
Escherichia coli O157:H7
Formulations
Freezing
Heat resistance

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10.1016/S0168-1605(02)00120-4

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keywords = "Beef burgers, Escherichia coli O157:H7, Formulations, Freezing, Heat resistance",

author = "Byrne, \{C. M.\} and Bolton, \{D. J.\} and Sheridan, \{J. J.\} and Blair, \{I. S.\} and McDowell, \{D. A.\}",

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AU - Blair, I. S.

AU - McDowell, D. A.

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KW - Formulations

KW - Freezing

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ER -

The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers

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Keywords

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