Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort

D. J. Bolton*, C. M. McMahon, A. M. Doherty, J. J. Sheridan, D. A. McDowell, I. S. Blair, D. Harrington

*Corresponding author for this work

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