Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni.

[1]  J. Luchansky,et al.  Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and −20 ° C under air, vacuum and CO2 , 1997 .

[2]  B. Kaplan,et al.  Federal agencies collaborate to control dangerous new Salmonella strain. , 1997, Journal of the American Veterinary Medical Association.

[3]  Multidrug-resistant Salmonella serotype Typhimurium--United States, 1996. , 1997, MMWR. Morbidity and mortality weekly report.

[4]  P. Bailey,et al.  Validation of Pepperoni Processes for Control of Escherichia coli O157:H7 ‡. , 1996, Journal of food protection.

[5]  M. Cooke,et al.  An outbreak of Salmonella typhimurium DT104 food poisoning associated with eating beef. , 1996, Communicable disease report. CDR review.

[6]  J. A. Frost,et al.  Increasing spectrum of resistance in multiresistant Salmonella typhimurium , 1996, The Lancet.

[7]  L R Ward,et al.  A case control study of infection with an epidemic strain of multiresistant Salmonella typhimurium DT104 in England and Wales. , 1994, Communicable disease report. CDR review.

[8]  S. Green,et al.  Incidence of Salmonella in Fresh Pork Sausage in 1979 Compared with 1969 , 1982 .

[9]  W. L. Brown,et al.  Fate of Salmonella newport and Salmonella typhimurium Inoculated into Summer Sausage 1. , 1981, Journal of food protection.

[10]  W. Horwitz Official Methods of Analysis , 1980 .

[11]  J. L. Smith,et al.  Survival of salmonellae during pepperoni manufacture. , 1975, Applied microbiology.

[12]  D. Roberts,et al.  The isolation of salmonellas from British pork sausages and sausage meat , 1975, Journal of Hygiene.

[13]  J. Goepfert,et al.  BEHAVIOR OF SALMONELLA DURING THE MANUFACTURE AND STORAGE OF A FERMENTED SAUSAGE PRODUCT1 , 1970 .