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C D Todd

Showing results (61-70 of 80) with videos related to

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Food Additives & Contaminants. Part B, Surveillance|May 3, 2014
Analysis of environmental chemical residues in products of emerging aquaculture industry in Uganda as case study for Sub-Saharan AfricaA Bagumire, W K Rumbeiha, E C D Todd, et al.
Journal of Food Protection|September 11, 2010
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workersEwen C D Todd, Barry S Michaels, Judy D Greig, et al.
Journal of Food Protection|April 10, 2019
Staphylococcus aureus Growth and Thermostable Nuclease and Enterotoxin Production in Canned Salmon and SardinesA K Stersky, R Szabo, E C D Todd, et al.
Journal of Food Protection|September 29, 2007
Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberriesIuliano Popa, Eric J Hanson, Ewen C D Todd, et al.
Journal of Food Protection|November 12, 2010
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contaminationEwen C D Todd, Barry S Michaels, Debra Smith, et al.
Journal of Food Protection|March 28, 2019
Microbiological Quality of Frozen Cream-Type Pies Sold in CanadaE C D Todd, G A Jarvis, K F Weiss, et al.
Journal of Food Protection|November 7, 2012
Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free waterAnnemarie L Buchholz, Gordon R Davidson, Bradley P Marks, et al.
Journal of Food Protection|September 18, 2012
Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greensAnnemarie L Buchholz, Gordon R Davidson, Bradley P Marks, et al.
Food Control|February 10, 2021
An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practicesDima Faour-Klingbeil, Tareq M Osaili, Anas A Al-Nabulsi, et al.
Journal of Food Protection|October 28, 2006
Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross-contamination scenariosF Pérez-Rodríguez, E C D Todd, A Valero, et al.
Pageof 8

Showing results (61-70 of 80) with videos related to

Sort By:
Pageof 8
Food Additives & Contaminants. Part B, Surveillance|May 3, 2014
Analysis of environmental chemical residues in products of emerging aquaculture industry in Uganda as case study for Sub-Saharan AfricaA Bagumire, W K Rumbeiha, E C D Todd, et al.
Journal of Food Protection|September 11, 2010
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 8. Gloves as barriers to prevent contamination of food by workersEwen C D Todd, Barry S Michaels, Judy D Greig, et al.
Journal of Food Protection|April 10, 2019
Staphylococcus aureus Growth and Thermostable Nuclease and Enterotoxin Production in Canned Salmon and SardinesA K Stersky, R Szabo, E C D Todd, et al.
Journal of Food Protection|September 29, 2007
Efficacy of chlorine dioxide gas sachets for enhancing the microbiological quality and safety of blueberriesIuliano Popa, Eric J Hanson, Ewen C D Todd, et al.
Journal of Food Protection|November 12, 2010
Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contaminationEwen C D Todd, Barry S Michaels, Debra Smith, et al.
Journal of Food Protection|March 28, 2019
Microbiological Quality of Frozen Cream-Type Pies Sold in CanadaE C D Todd, G A Jarvis, K F Weiss, et al.
Journal of Food Protection|November 7, 2012
Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free waterAnnemarie L Buchholz, Gordon R Davidson, Bradley P Marks, et al.
Journal of Food Protection|September 18, 2012
Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greensAnnemarie L Buchholz, Gordon R Davidson, Bradley P Marks, et al.
Food Control|February 10, 2021
An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practicesDima Faour-Klingbeil, Tareq M Osaili, Anas A Al-Nabulsi, et al.
Journal of Food Protection|October 28, 2006
Linking quantitative exposure assessment and risk management using the food safety objective concept: an example with Listeria monocytogenes in different cross-contamination scenariosF Pérez-Rodríguez, E C D Todd, A Valero, et al.
Pageof 8