Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process
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DOI: 10.3389/fmicb.2022.1001597
Abstract: A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough… read more here.
Keywords: crust pizza; baking process; traditional crust; pizza ... See more keywords