Anne M. Ihnot

Survival of Escherichia coli O157:H7 in Full- and Reduced-Fat Pepperoni after Manufacture of Sticks, Storage of Slices at 4°C or 21°C under Air and Vacuum, and Baking of Slices on Frozen Pizza at 135, 191 and 246°C

Nancy G. Faith, Rachel K. Wierzba, Anne M. Ihnot et al. · Journal of Food Protection · 1998 · 47 citations

Agriculture, Food Science, Microbiology +16

Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni

Anne M. Ihnot, Ann M. Roering, Rachel K. Wierzba et al. · International Journal of Food Microbiology · 1998 · 46 citations

Agriculture, Food Science, Microbiology +12

PASTEURIZATION OF VACUUM‐SEALED PACKAGES OF SUMMER SAUSAGE INOCULATED WITH <i>LISTERIA MONOCYTOGENES</i>

Ann M. Roering, Rachel K. Wierzba, Anne M. Ihnot et al. · Journal of Food Safety · 1998 · 28 citations

Agriculture, Food Science, Microbiology +15