Title: Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria mono- cytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling
Author(s): V.K. Juneja, O.P. Snyder, Jr. and B.S. Marmer
Citation: Journal of Food Protection (1997) 60(3):272-275
Keywords: Spores, vegetative cells, cooked ground beef, cooling rates, S. aureus Bacillus cereus, B. cereus, Clostridium botulinum, C. botulinum, Staphylococcus aureus, Listeria monocytogenes, L. monocytogenes
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