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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
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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4
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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5
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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6
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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7
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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8
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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9
A Genetic Method To Evaluate the Prevalence of Unique DNA Profiles between Sequential Ground Beef Batches
A Genetic Method To Evaluate the Prevalence of Unique DNA Profiles between Sequential Ground Beef Batches
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A Genetic Method To Evaluate the Prevalence of Unique DNA Profiles between Sequential Ground Beef Batches

Peters, G ; Cleveland, B ; Higgins, J ; Butler, F ; Meghen, C

Journal of food protection, 2017-03, Vol.80 (3), p.425-430 [Periódico revisado por pares]

United States: Elsevier Limited

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10
Isolation of Shiga Toxin-Producing Escherichia coli Serogroups O26, O45, O103, O111, O121 and O145 from Ground Beef Using Modified Rainbow Agar and Post-Immunomagnetic Separation Acid Treatment
Isolation of Shiga Toxin-Producing Escherichia coli Serogroups O26, O45, O103, O111, O121 and O145 from Ground Beef Using Modified Rainbow Agar and Post-Immunomagnetic Separation Acid Treatment
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Isolation of Shiga Toxin-Producing Escherichia coli Serogroups O26, O45, O103, O111, O121 and O145 from Ground Beef Using Modified Rainbow Agar and Post-Immunomagnetic Separation Acid Treatment

Tillman, Glenn E ; Wasilenko, Jamie L ; Simmons, Mustafa ; Lauze, Todd A ; Minicozzi, Joseph ; Oakley, Brian B ; Narang, Neelam ; Fratamico, Pina ; Cray Jr., William C

Journal of food protection, 2012-09, Vol.75 (9), p.1548-1554 [Periódico revisado por pares]

United States: Elsevier Limited

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