Growth and survival of antibiotic-resistant Salmonella typhimurium DT104 in liquid egg products.

Abstract

Since 11 September 2001, quality and food safety are no longer the concerns of only consumers, industry, regulatory agencies, or other government officials. Liquid foods that are prepared or stored in bulk, including liquid egg products, are considered to be at potential risk for sabotage. Because of their versatility, low price, and functional properties… (More)

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@article{Musgrove2009GrowthAS, title={Growth and survival of antibiotic-resistant Salmonella typhimurium DT104 in liquid egg products.}, author={Michael T Musgrove and Olivia J Mcquestin and Mark L. Tamplin and Lynda Collins Kelley}, journal={Journal of food protection}, year={2009}, volume={72 9}, pages={1992-6} }