Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage by Shane, Laura E, Porto-Fett, Anna C S, Shoyer, Bradley A, Phebus, Randall K, Thippareddi, Harshavardhan, Hallowell, Ashley, Miller, Kelsey, Foster-Bey, Lianna, Campano, Stephen G, Taormina, Peter J, Glowski, Daniel L, Tompkin, Robert B, Luchansky, John B

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