Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C.
Ingham, Steven C, Rishi K Wadhera, Melody A Fanslau, and Dennis R Buege. 2005. “Growth of Salmonella Serovars, Escherichia Coli O157:H7, and Staphylococcus Aureus During Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30 Degrees C.”. Journal of Food Protection 68 (7): 1457-61.