Shane, L.E., Porto-Fett, A.C., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Hallowell, A., Miller, K., Foster-Bey, L., Campano, S.G., Taormina, P.J., Glowski, D.L., Tompkin, R.B. and Luchansky, J.B. 2018. Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage. Italian Journal of Food Safety. 7, 2 (Jul. 2018). DOI:https://doi.org/10.4081/ijfs.2018.7250.