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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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2
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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3
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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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
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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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
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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10
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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