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Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips

Evy Lahou (UGent) , Xiang Wang (UGent) , Elien De Boeck (UGent) , Elien Verguldt (UGent) , Annemie Geeraerd, Frank Devlieghere (UGent) and Mieke Uyttendaele (UGent)
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Pathogencook
Keywords
heat inactivation, Meat and meat preparations, home cooking practices, pathogens, IN-GROUND BEEF, ESCHERICHIA-COLI O157-H7, SUBLETHAL HEAT-SHOCK, LISTERIA-MONOCYTOGENES, THERMAL INACTIVATION, CAMPYLOBACTER-JEJUNI, FOOD SAFETY, SALMONELLA-TYPHIMURIUM, RISK-ASSESSMENT, RESISTANCE

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Citation

Please use this url to cite or link to this publication:

Chicago
Lahou, Evy, Xiang Wang, Elien De Boeck, Elien Verguldt, Annemie Geeraerd, Frank Devlieghere, and Mieke Uyttendaele. 2015. “Effectiveness of Inactivation of Foodborne Pathogens During Simulated Home Pan Frying of Steak, Hamburger or Meat Strips.” International Journal of Food Microbiology 206: 118–129.
APA
Lahou, E., Wang, X., De Boeck, E., Verguldt, E., Geeraerd, A., Devlieghere, F., & Uyttendaele, M. (2015). Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 206, 118–129.
Vancouver
1.
Lahou E, Wang X, De Boeck E, Verguldt E, Geeraerd A, Devlieghere F, et al. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2015;206:118–29.
MLA
Lahou, Evy, Xiang Wang, Elien De Boeck, et al. “Effectiveness of Inactivation of Foodborne Pathogens During Simulated Home Pan Frying of Steak, Hamburger or Meat Strips.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 206 (2015): 118–129. Print.
@article{6854148,
  author       = {Lahou, Evy and Wang, Xiang and De Boeck, Elien and Verguldt, Elien and Geeraerd, Annemie and Devlieghere, Frank and Uyttendaele, Mieke},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {heat inactivation,Meat and meat preparations,home cooking practices,pathogens,IN-GROUND BEEF,ESCHERICHIA-COLI O157-H7,SUBLETHAL HEAT-SHOCK,LISTERIA-MONOCYTOGENES,THERMAL INACTIVATION,CAMPYLOBACTER-JEJUNI,FOOD SAFETY,SALMONELLA-TYPHIMURIUM,RISK-ASSESSMENT,RESISTANCE},
  language     = {eng},
  pages        = {118--129},
  title        = {Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.014},
  volume       = {206},
  year         = {2015},
}

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