Food Safety and Intervention Technologies Research Unit, USDA, Agricultural Research Service, Research Facility, Eastern Regional Research Center, Wyndmoor, USA
Residue Chemistry and Predictive Microbiology Research Unit, USDA, Agricultural Research Service, Research Facility, Eastern Regional Research Center, Wyndmoor, USA.
Residue Chemistry and Predictive Microbiology Research Unit, USDA, Agricultural Research Service, Research Facility, Eastern Regional Research Center, Wyndmoor, USA.
Copyright © 2012 Shiowshuh Sheen, Cheng-An Hwang, Vijay K. Juneja et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
S. Sheen, C. Hwang and V. Juneja, "Impact of Chlorine, Temperature and Freezing Shock on the Survival Behavior of
Escherichia coli O157:H7 on Ready-to-Eat Meats,"
Food and Nutrition Sciences, Vol. 3 No. 4, 2012, pp. 530-538. doi:
10.4236/fns.2012.34075.