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Meat Science
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November 9, 2011
Biomechanical and microbiological changes in natural hog casings treated with ozone
H Benli, B S Hafley, J T Keeton, et al.
Journal of Food Protection
|
February 5, 2005
Concentrations of Escherichia coli and genetic diversity and antibiotic resistance profiling of Salmonella isolated from irrigation water, packing shed equipment, and fresh produce in Texas
E A Duffy, L M Lucia, J M Kells, et al.
Journal of Food Protection
|
June 13, 2018
Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing
Dale R Woerner, Ifigenia Geornaras, Jennifer N Martin, et al.
Journal of Food Protection
|
May 21, 2004
Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C
Maryuri T Nuñez de Gonzalez, Jimmy T Keeton, Gary R Acuff, et al.
Journal of Food Protection
|
April 9, 2009
Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions
Elisa Cabrera-Diaz, Tiffany M Moseley, Lisa M Lucia, et al.
Meat Science
|
November 8, 2011
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
G R Acuff, C Vanderzant, J W Savell, et al.
Meat Science
|
November 9, 2011
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
D A King, L M Lucia, A Castillo, et al.
Journal of Food Protection
|
April 16, 2005
Survival of salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage
E A Duffy, L Cisneros-Zevallos, A Castillo, et al.
Journal of Food Protection
|
May 23, 2019
Survey of Residential Refrigerators for the Presence of Listeria monocytogenes
T C Jackson, G R Acuff, L M Lucia, et al.
Meat Science
|
November 9, 2011
Microbiological effects of acid decontamination of pork carcasses at various locations in processing
R K Prasai, G R Acuff, L M Lucia, et al.
Page
of 8
Search research articles
Search
Showing results (51-60 of 76) with videos related to
Sort By:
Page
of 8
Meat Science
|
November 9, 2011
Biomechanical and microbiological changes in natural hog casings treated with ozone
H Benli, B S Hafley, J T Keeton, et al.
Journal of Food Protection
|
February 5, 2005
Concentrations of Escherichia coli and genetic diversity and antibiotic resistance profiling of Salmonella isolated from irrigation water, packing shed equipment, and fresh produce in Texas
E A Duffy, L M Lucia, J M Kells, et al.
Journal of Food Protection
|
June 13, 2018
Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing
Dale R Woerner, Ifigenia Geornaras, Jennifer N Martin, et al.
Journal of Food Protection
|
May 21, 2004
Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C
Maryuri T Nuñez de Gonzalez, Jimmy T Keeton, Gary R Acuff, et al.
Journal of Food Protection
|
April 9, 2009
Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions
Elisa Cabrera-Diaz, Tiffany M Moseley, Lisa M Lucia, et al.
Meat Science
|
November 8, 2011
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks
G R Acuff, C Vanderzant, J W Savell, et al.
Meat Science
|
November 9, 2011
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces
D A King, L M Lucia, A Castillo, et al.
Journal of Food Protection
|
April 16, 2005
Survival of salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage
E A Duffy, L Cisneros-Zevallos, A Castillo, et al.
Journal of Food Protection
|
May 23, 2019
Survey of Residential Refrigerators for the Presence of Listeria monocytogenes
T C Jackson, G R Acuff, L M Lucia, et al.
Meat Science
|
November 9, 2011
Microbiological effects of acid decontamination of pork carcasses at various locations in processing
R K Prasai, G R Acuff, L M Lucia, et al.
Page
of 8