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1
Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria
Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria
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Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria

Kalchayanand, N. (University of Wyoming, Laramie, WY.) ; Sikes, A ; Dunne, C.P ; Ray, B

Journal of food protection, 1998-04, Vol.61 (4), p.425-431 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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2
Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon
Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon
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Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon

Del Rosario, B.A. (University of Georgia, Griffin, GA.) ; Beuchat, L.R

Journal of food protection, 1995-01, Vol.58 (1), p.105-107 [Periódico revisado por pares]

United States

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3
Assessment of the microbiological quality of ready-to-use vegetables for health-care food services
Assessment of the microbiological quality of ready-to-use vegetables for health-care food services
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Assessment of the microbiological quality of ready-to-use vegetables for health-care food services

Odumeru, J.A. (Ontario Ministry of Agriculture, Food and Rural Affairs, Guelph, Ontario, Canada.) ; Mitchell, S.J ; Alves, D.M ; Lynch, J.A ; Yee, A.J ; Wang, S.L ; Styliadis, S ; Farber, J.M

Journal of food protection, 1997-08, Vol.60 (8), p.954-960 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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4
Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of cheddar cheese
Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of cheddar cheese
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Survival of enterohemorrhagic Escherichia coli O157:H7 during the manufacture and curing of cheddar cheese

Reitsma, C.J. (South Dakota State University, Brookings, SD.) ; Henning, D.R

Journal of food protection, 1996-05, Vol.59 (5), p.460-464 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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5
Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat
Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat
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Trimming and washing of beef carcasses as a method of improving the microbiological quality of meat

Reagan, J.O. (National Live Stock and Meat Board, Chicago, IL.) ; Acuff, G.R ; Buege, D.R ; Buyck, M.J ; Dickson, J.S ; Kastner, C.L ; Marsden, J.L ; Morgan, J.B ; Nickelson, R. II ; Smith, G.C

Journal of food protection, 1996-07, Vol.59 (7), p.751-756 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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6
Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast
Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast
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Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast

CRAWFORD, Y. J ; MURANO, E. A ; OLSON, D. G ; SHENOY, K

Journal of food protection, 1996-07, Vol.59 (7), p.711-715 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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7
Detection of Arcobacter spp. in ground pork by modified plating methods
Detection of Arcobacter spp. in ground pork by modified plating methods
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Detection of Arcobacter spp. in ground pork by modified plating methods

Collins, C.I. (Iowa State University, Ames, IA.) ; Wesley, I.V ; Murano, E.A

Journal of food protection, 1996-05, Vol.59 (5), p.448-452 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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8
Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to nisin
Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to nisin
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Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to nisin

Harris, L.J. (University of Guelph, Guelph, Ontario, Canada) ; Fleming, H.P ; Klaenhammer, T.R

Journal of food protection, 1991-11, Vol.54 (11), p.836-840 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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9
Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage
Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage
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Microbiological and chemical changes in high-pressure-treated milk during refrigerated storage

Garcia-Risco, M.R. (CSIC, Madrid, Spain.) ; Cortes, E ; Carrascosa, A.V ; Lopez-Fandino, R

Journal of food protection, 1998-06, Vol.61 (6), p.735-737 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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10
Reduction of microorganisms on citrus fruit surfaces during packinghouse processing
Reduction of microorganisms on citrus fruit surfaces during packinghouse processing
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Reduction of microorganisms on citrus fruit surfaces during packinghouse processing

Pao, S. (Florida Department of Citrus, Lake Alfred, FL.) ; Brown, G.E

Journal of food protection, 1998-07, Vol.61 (7), p.903-906 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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