1.
Shane LE, Porto-Fett AC, Shoyer BA, Phebus RK, Thippareddi H, Hallowell A, Miller K, Foster-Bey L, Campano SG, Taormina PJ, Glowski DL, Tompkin RB, Luchansky JB. Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage. Ital J Food Safety [Internet]. 2018 Jul. 3 [cited 2024 Nov. 21];7(2). Available from: https://www.pagepressjournals.org/ijfs/article/view/7250