Showing results (1061-1070 of 12,632) with videos related to
Sort By:
Pageof 1,264
Journal of Food Protection|June 14, 2001
Inactivation of Escherichia coli O1 57:H7, Listeria monocytogenes, and Lactobacillus leichmannii by combinations of ozone and pulsed electric fieldR Unal, J G Kim, A E YousefJournal of Food Protection|June 14, 2001
Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisinM Lindström, M Mokkila, E Skyttä, et al.Journal of Food Protection|June 14, 2001
Glove barriers to bacterial cross-contamination between hands to foodR Montville, Y Chen, D W SchaffnerJournal of Food Protection|June 14, 2001
Changes in phosphoglyceride composition during storage of ultrahigh-temperature milk, as assessed by 31P-nuclear magnetic resonance: possible involvement of thermoresistant microbial enzymesJ Belloque, A V Carrascosa, R López-FandiñoJournal of Food Protection|July 3, 2002
Acquisition of antibiotic resistance plasmids by enterohemorrhagic Escherichia coli O157:H7 within rumen fluidShaikh Mizan, Margie D Lee, Barry G Harmon, et al.Journal of Food Protection|October 17, 2001
Efficacy and reproducibility of a produce wash in killing Salmonella on the surface of tomatoes assessed with a proposed standard method for produce sanitizersL J Harris, L R Beuchat, T M Kajs, et al.Journal of Food Protection|March 29, 2001
Extent of microbial contamination in United States pork retail productsE A Duffy, K E Belk, J N Sofos, et al.Journal of Food Protection|March 29, 2001
Description of a simple detection assay for in situ production of bacteriocin on meatL Saucier, G G GreerJournal of Food Protection|April 20, 2001
Survival of staphylococcus aureus and Escherichia coli as affected by ethanol and NaClS L Huang, Y M Weng, R Y ChiouJournal of Food Protection|April 20, 2001
Listeria species in raw and ready-to-eat foods from restaurantsJ M Soriano, H Rico, J C Moltó, et al.Pageof 1,264