Validation of baking as a kill-step for controlling Shiga toxin-producing <i>Escherichia coli</i> during traditional crust pizza baking process.

Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process.

Singh, Arshdeep; Channaiah, Lakshmikantha H.

Afiliação

Singh A; Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia, MO, United States.
Channaiah LH; Division of Food, Nutrition & Exercise Sciences, College of Agriculture, Food and Natural Resources, University of Missouri, Columbia, MO, United States.

Front Microbiol ; 13: 1001597, 2022.

Article em En | MEDLINE | ID: mdl-36274739