Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage. Italian Journal of Food Safety, [S. l.], v. 7, n. 2, 2018. DOI: 10.4081/ijfs.2018.7250. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/7250. Acesso em: 28 apr. 2026.