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Salmonella Outbreaks Linked to Beef, United States, 2012–2019
Salmonella Outbreaks Linked to Beef, United States, 2012–2019
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Salmonella Outbreaks Linked to Beef, United States, 2012–2019

Canning, Michelle ; Birhane, Meseret G. ; Dewey-Mattia, Daniel ; Lawinger, Hannah ; Cote, Andrea ; Gieraltowski, Laura ; Schwensohn, Colin ; Tagg, Kaitlin A ; Francois Watkins, Louise K. ; Park Robyn, Misha ; Marshall, Katherine E.

Journal of food protection, 2023-05, Vol.86 (5), p.100071-100071, Article 100071 [Periódico revisado por pares]

United States: Elsevier Inc

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2
PCR Primers for Screening Food for Verotoxin-Producing Escherichia coli, Inclusive of Three vt1 and Seven vt2 Subtypes
PCR Primers for Screening Food for Verotoxin-Producing Escherichia coli, Inclusive of Three vt1 and Seven vt2 Subtypes
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PCR Primers for Screening Food for Verotoxin-Producing Escherichia coli, Inclusive of Three vt1 and Seven vt2 Subtypes

McMAHON, Tanis ; Bastian, Jillian ; Alshawa, Inas ; Gill, Alexander

Journal of food protection, 2021-02, Vol.84 (2), p.296-302 [Periódico revisado por pares]

United States: Elsevier Limited

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3
Salmonella spp. in lymph nodes of fed and cull cattle: Relative assessment of risk to ground beef
Salmonella spp. in lymph nodes of fed and cull cattle: Relative assessment of risk to ground beef
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Salmonella spp. in lymph nodes of fed and cull cattle: Relative assessment of risk to ground beef

Li, Min ; Malladi, Sasidhar ; Hurd, H. Scott ; Goldsmith, Timothy J. ; Brichta-Harhay, Dayna M. ; Loneragan, Guy H.

Food control, 2015-04, Vol.50, p.423-434 [Periódico revisado por pares]

Elsevier Ltd

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4
Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage
Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage
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Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage

Zhou, Yijing ; Karwe, Mukund V. ; Matthews, Karl R.

Food microbiology, 2016-09, Vol.58, p.7-12 [Periódico revisado por pares]

England: Elsevier Ltd

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5
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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6
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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7
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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8
Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction
Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction
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Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction

Blandon, Sabrina E ; Vargas, David A ; Casas, Diego E ; Sarasty, Oscar ; Woerner, Dale R ; Echeverry, Alejandro ; Miller, Markus F ; Carpio, Carlos E ; Sanchez-Plata, Marcos X ; Legako, Jerrad F

Foods, 2023-02, Vol.12 (4), p.883 [Periódico revisado por pares]

Switzerland: MDPI AG

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9
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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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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