Shane, Laura E., Anna C.S. Porto-Fett, Bradley A. Shoyer, Randall K. Phebus, Harshavardhan Thippareddi, Ashley Hallowell, Kelsey Miller, Lianna Foster-Bey, Stephen G. Campano, Peter J. Taormina, Daniel L. Glowski, Robert B. Tompkin, and John B. Luchansky. “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, no. 2 (July 3, 2018). Accessed April 20, 2024. https://www.pagepressjournals.org/ijfs/article/view/7250.