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Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing
Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing
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Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing

Noyce, J.O ; Michels, H ; Keevil, C.W

Applied and Environmental Microbiology, 2006-06, Vol.72 (6), p.4239-4244 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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2
Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid
Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid
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Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid

Tamplin, Mark L

Applied and Environmental Microbiology, 2005, Vol.71 (1), p.320-325 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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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
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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5
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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6
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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7
A systematic approach to determine global thermal inactivation parameters for various food pathogens
A systematic approach to determine global thermal inactivation parameters for various food pathogens
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A systematic approach to determine global thermal inactivation parameters for various food pathogens

van Asselt, Esther D. ; Zwietering, Marcel H.

International journal of food microbiology, 2006-03, Vol.107 (1), p.73-82 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
Low Occurrence of Clostridium difficile in Retail Ground Meat in Sweden
Low Occurrence of Clostridium difficile in Retail Ground Meat in Sweden
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Low Occurrence of Clostridium difficile in Retail Ground Meat in Sweden

Abercron, Sophie Marie Martirani Von ; Karlsson, Frida ; Wigh, Gunilla Trowald ; Wierup, Martin ; Krovacek, Karel

Journal of food protection, 2009-08, Vol.72 (8), p.1732-1734 [Periódico revisado por pares]

Des Moines, IA: International Association for Food Protection

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9
Applicability of biological time temperature integrators as quality and safety indicators for meat products
Applicability of biological time temperature integrators as quality and safety indicators for meat products
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Applicability of biological time temperature integrators as quality and safety indicators for meat products

Ellouze, M. ; Augustin, J-C.

International journal of food microbiology, 2010-03, Vol.138 (1), p.119-129 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR
Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR
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Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR

Fu, Zhu ; Rogelj, Snezna ; Kieft, Thomas L.

International journal of food microbiology, 2005-03, Vol.99 (1), p.47-57 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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