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International Journal of Food Microbiology|August 16, 2005
A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairingsJohn Sumner, Tom Ross, Ian Jenson, et al.Journal of Food Protection|March 11, 2008
Effect of incubation temperature on aerobic plate counts of beef and sheep carcassesJacinta Simmons, Mark L Tamplin, Ian Jenson, et al.Journal of Food Protection|August 4, 2012
Vacuum-packed beef primals with extremely long shelf life have unusual microbiological countsAlison Holdhus Small, Ian Jenson, Andreas Kiermeier, et al.Journal of Food Protection|May 24, 2006
A national survey of the microbiological quality of beef carcasses and frozen boneless beef in AustraliaDavid Phillips, David Jordan, Stephen Morris, et al.Journal of Food Protection|July 3, 2008
A national survey of the microbiological quality of retail raw meats in AustraliaDavid Phillips, David Jordan, Stephen Morris, et al.International Journal of Food Microbiology|March 31, 2009
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in AustraliaTom Ross, Sven Rasmussen, Aamir Fazil, et al.International Journal of Food Microbiology|September 26, 2006
An alternative process for cleaning knives used on meat slaughter floorsIan Eustace, Jocelyn Midgley, Charles Giarrusso, et al.International Journal of Food Microbiology|December 16, 2006
Effect of acidified sodium chlorite treatment on chicken carcases processed in South AustraliaMargaret Sexton, Geoff Raven, Geoff Holds, et al.International Journal of Food Microbiology|September 5, 2006
Use of routine beef carcase Escherichia coli monitoring data to investigate the relationship between hygiene status of incoming stock and processing efficacyAndreas Kiermeier, Joanne Bobbitt, Paul Vanderlinde, et al.International Journal of Food Microbiology|February 1, 2008
Microbial profiles of carcasses and minced meat from kangaroos processed in South AustraliaGeoff Holds, Andrew Pointon, Michelle Lorimer, et al.Pageof 3