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Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators

Hamburger Bun ManufacturingNonpathogenic Surrogate IndicatorsFoodborne IllnessBiotechnologyControl Salmonella SerovarsFood MicrobiologyMicrobiologyInfection ControlFoodborne HazardMedicineClinical MicrobiologyFood SafetyHealth Sciences