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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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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
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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5
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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6
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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7
Rapid and Simultaneous Quantitation of Escherichia coli O157:H7, Salmonella, and Shigella in Ground Beef by Multiplex Real-Time PCR and Immunomagnetic Separation
Rapid and Simultaneous Quantitation of Escherichia coli O157:H7, Salmonella, and Shigella in Ground Beef by Multiplex Real-Time PCR and Immunomagnetic Separation
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Rapid and Simultaneous Quantitation of Escherichia coli O157:H7, Salmonella, and Shigella in Ground Beef by Multiplex Real-Time PCR and Immunomagnetic Separation

Wang, L ; Li, Y ; Mustapha, A

Journal of food protection, 2007, Vol.70 (6), p.1366-1372 [Periódico revisado por pares]

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

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8
Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions
Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions
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Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

Huang, Lihan

Journal of food engineering, 2009-02, Vol.90 (3), p.380-387 [Periódico revisado por pares]

Elsevier Ltd

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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
Magnetic nanoparticle-antibody conjugates for the separation of Escherichia coli O157:H7 in ground beef
Magnetic nanoparticle-antibody conjugates for the separation of Escherichia coli O157:H7 in ground beef
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Magnetic nanoparticle-antibody conjugates for the separation of Escherichia coli O157:H7 in ground beef

Varshney, M ; Yang, L ; Su, X.L ; Li, Y

Journal of food protection, 2005-09, Vol.68 (9), p.1804-1811 [Periódico revisado por pares]

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

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