Destruction of salmonellae, Escherichia coli, and Staphylococcus aureus inoculated into and onto beef during dry-oven roasting.
D000818:Animals; D002417:Cattle; D003296:Cooking; D004926:Escherichia coli; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D012475:Salmonella; D013211:Staphylococcus aureus