Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin–Producing Escherichia coli Cells during Processing and Storage

John B. Luchansky,Melanie Mayhew,Yangjin Jung,Amy Klinedinst,Lauren Harkins,Laura E. Shane,Manuela Osoria,Lianna McGeary,Zachary Trauger,Bradley A. Shoyer,Benjamin Chapman,Sarah J. Cope,Stephen G. Campano,Anna C. S. Porto-Fett

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin–Producing Escherichia coli Cells during Processing and Storage

2019

John B. Luchansky
Melanie Mayhew
Yangjin Jung
Amy Klinedinst
Lauren Harkins
Laura E. Shane
Manuela Osoria
Lianna McGeary
Zachary Trauger
Bradley A. Shoyer
Benjamin Chapman
Sarah J. Cope
Stephen G. Campano
Anna C. S. Porto-Fett

ABSTRACT Meat bars are dried snacks containing a mixture of meat, berries, and nuts. To explore consumer awareness of meat bars, we conducted two online, nationally representative surveys and estab...

Keywords:

Microbiology
Biology
Shiga toxin-producing Escherichia coli
Food science
shiga toxin producing
consumer awareness

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