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

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