Substrate limitation of bacterial growth at meat surfaces

Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process.

Journal of food protection·2019

Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process †.

Journal of food protection·2019

Efficiency of a Commercial Process for the Storage and Distribution of Vacuum-Packaged Beef.

Journal of food protection·2019

Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses.

Journal of food protection·2019

Limiting Conditions of Temperature and pH for Growth of "Thermophilic" Campylobacters on Solid Media.

Journal of food protection·2019

Development of a Yeast Microflora on Frozen Lamb Stored at -5°C.

Journal of food protection·2019

Note: isolation, characterization and epidemiology of Yersinia enterocolitica from humans and animals.

The Journal of applied bacteriology·1996

Isolation, partial characterization and mode of action of acidocin J1229, a bacteriocin produced by Lactobacillus acidophilus JCM 1229.

The Journal of applied bacteriology·1996

The use of selective and differential agars in the isolation of Escherichia coli O157 from dairy herds.

The Journal of applied bacteriology·1996

A rat model of infection by Salmonella typhimurium or Salm. enteritidis.

The Journal of applied bacteriology·1996

The incidence and level of Listeria monocytogenes contamination of food sources at primary production and initial processing.

The Journal of applied bacteriology·1996

Heat-stable serotyping antigens expressed by strains of Campylobacter jejuni are probably capsular and not long-chain lipopolysaccharide.

The Journal of applied bacteriology·1996

Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics.

Food chemistry: X·2026

Synergistic effects of binary probiotics and oat β-glucan on brown yogurt quality: Physicochemical, flavor, sensory, and metabolomic evaluation.

Food microbiology·2026

Impact of takeaway packaging and storage conditions on microbial safety and cereulide production in grilled pork.

Food microbiology·2026

Chlorine dioxide injures Shigella flexneri, weakens biofilms, and produces a VBNC-like phenotype under cold stress: matrix-limited efficacy in broccoli wash water.

Food microbiology·2026

Membrane damage effect and mechanism of sublethally injured Salmonella Typhimurium induced by lactic acid.

Food microbiology·2026

Molecular detection and viability assessment of Toxoplasma gondii in retail dry-cured meat products in the Republic of Korea.

Food microbiology·2026

Related Experiment Videos

Substrate limitation of bacterial growth at meat surfaces

Related Concept Videos

Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process.

Hygienic Effects of Trimming and Washing Operations in a Beef-Carcass-Dressing Process †.

Efficiency of a Commercial Process for the Storage and Distribution of Vacuum-Packaged Beef.

Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses.

Limiting Conditions of Temperature and pH for Growth of "Thermophilic" Campylobacters on Solid Media.

Development of a Yeast Microflora on Frozen Lamb Stored at -5°C.

Note: isolation, characterization and epidemiology of Yersinia enterocolitica from humans and animals.

Isolation, partial characterization and mode of action of acidocin J1229, a bacteriocin produced by Lactobacillus acidophilus JCM 1229.

The use of selective and differential agars in the isolation of Escherichia coli O157 from dairy herds.

A rat model of infection by Salmonella typhimurium or Salm. enteritidis.

The incidence and level of Listeria monocytogenes contamination of food sources at primary production and initial processing.

Heat-stable serotyping antigens expressed by strains of Campylobacter jejuni are probably capsular and not long-chain lipopolysaccharide.

Comparative analysis of different cooking methods on the flavor quality of Boletus edulis based on flavor profile and metabolomics.

Synergistic effects of binary probiotics and oat β-glucan on brown yogurt quality: Physicochemical, flavor, sensory, and metabolomic evaluation.

Impact of takeaway packaging and storage conditions on microbial safety and cereulide production in grilled pork.

Chlorine dioxide injures Shigella flexneri, weakens biofilms, and produces a VBNC-like phenotype under cold stress: matrix-limited efficacy in broccoli wash water.

Membrane damage effect and mechanism of sublethally injured Salmonella Typhimurium induced by lactic acid.

Molecular detection and viability assessment of Toxoplasma gondii in retail dry-cured meat products in the Republic of Korea.

Related Experiment Videos

Substrate limitation of bacterial growth at meat surfaces

Related Concept Videos

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