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1
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
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Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

Rounds, Liliana ; Havens, Cody M ; Feinstein, Yelena ; Friedman, Mendel ; Ravishankar, Sadhana

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3792-3799 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven
Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven
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Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven

Murphy, R.Y. ; Beard, B.L. ; Martin, E.M. ; Keener, A.E. ; Osaili, T.

Food microbiology, 2004-10, Vol.21 (5), p.493-499 [Periódico revisado por pares]

London: Elsevier Ltd

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3
Salmonella prevalence in bovine lymph nodes differs among feedyards
Salmonella prevalence in bovine lymph nodes differs among feedyards
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Salmonella prevalence in bovine lymph nodes differs among feedyards

Haneklaus, Ashley N ; Harris, Kerri B ; Griffin, Davey B ; Edrington, Thomas S ; Lucia, Lisa M ; Savell, Jeffrey W

Journal of food protection, 2012-06, Vol.75 (6), p.1131-1133 [Periódico revisado por pares]

Des Moines, IA: International Association for Food Protection

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4
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
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Antioxidant and antibacterial activities of natural extracts: application in beef meatballs

Fernández-López, J. ; Zhi, N. ; Aleson-Carbonell, L. ; Pérez-Alvarez, J.A. ; Kuri, V.

Meat science, 2005-03, Vol.69 (3), p.371-380 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR
Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR
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Detection of viable Escherichia coli O157:H7 in ground beef by propidium monoazide real-time PCR

Liu, Yarui ; Mustapha, Azlin

International journal of food microbiology, 2014-01, Vol.170, p.48-54 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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6
Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions
Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions
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Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions

Koutsoumanis, K ; Stamatiou, A ; Skandamis, P ; Nychas, G.-J. E

Applied and Environmental Microbiology, 2006, Vol.72 (1), p.124-134 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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7
Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy
Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy
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Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy

Schlisselberg, Dov B. ; Kler, Edna ; Kalily, Emmanuel ; Kisluk, Guy ; Karniel, Ohad ; Yaron, Sima

International journal of food microbiology, 2013-01, Vol.160 (3), p.219-226 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
Evaluation of a Multiplex Real-Time PCR Method for Detecting Shiga Toxin–Producing Escherichia coli in Beef and Comparison to the U.S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook Method
Evaluation of a Multiplex Real-Time PCR Method for Detecting Shiga Toxin–Producing Escherichia coli in Beef and Comparison to the U.S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook Method
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Evaluation of a Multiplex Real-Time PCR Method for Detecting Shiga Toxin–Producing Escherichia coli in Beef and Comparison to the U.S. Department of Agriculture Food Safety and Inspection Service Microbiology Laboratory Guidebook Method

Fratamico, Pina M ; Wasilenko, Jamie L ; Garman, Bradley ; DeMarco, Daniel R ; Varkey, Stephen ; Jensen, Mark ; Rhoden, Kyle ; Tice, George

Journal of food protection, 2014-02, Vol.77 (2), p.180-188 [Periódico revisado por pares]

Des Moines, IA: International Association for Food Protection

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9
Phenotypic and genetic characterization of antimicrobial resistance in Salmonella serovars isolated from retail meats in Alberta, Canada
Phenotypic and genetic characterization of antimicrobial resistance in Salmonella serovars isolated from retail meats in Alberta, Canada
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Phenotypic and genetic characterization of antimicrobial resistance in Salmonella serovars isolated from retail meats in Alberta, Canada

Aslam, Mueen ; Checkley, Sylvia ; Avery, Brent ; Chalmers, Gabhan ; Bohaychuk, Valerie ; Gensler, Gary ; Reid-Smith, Richard ; Boerlin, Patrick

Food microbiology, 2012-10, Vol.32 (1), p.110-117 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Ahn, J ; Grun, I.U ; Mustapha, A

Food microbiology, 2007-02, Vol.24 (1), p.7-14 [Periódico revisado por pares]

London: Elsevier

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