Post-harvest interventions to reduce/eliminate pathogens in beef.
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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food SystemsEffectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged BeefOccurrence of Antimicrobial-Resistant Escherichia coli and Salmonella enterica in the Beef Cattle Production and Processing Continuum.Survival of Escherichia coli O157:H7 on cattle hides.Use of Metagenomic Shotgun Sequencing Technology To Detect Foodborne Pathogens within the Microbiome of the Beef Production Chain.Shiga toxin-producing Escherichia coli O157, O26 and O111 in cattle faeces and hides in ItalyPrevalence of Escherichia coli O157:H7 in beef cattle at slaughter and beef carcasses at retail shops in Ethiopia.Prevalence and relatedness of Escherichia coli O157:H7 strains in the feces and on the hides and carcasses of U.S. meat goats at slaughter.Food as a vehicle for transmission of Shiga toxin-producing Escherichia coli.Electrolyzed water and its application in the food industry.Non-O157 Shiga toxin-producing Escherichia coli in foods.Escherichia coli O157:H7 in beef cattle: on farm contamination and pre-slaughter control methods.An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef.From Farm to Table: Follow-Up of Shiga Toxin-Producing Escherichia coli Throughout the Pork Production Chain in Argentina.Food Safety Practices in the U.S. Meat Slaughter and Processing Industry: Changes from 2005 to 2015.Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef.Comparison of time series models for predicting campylobacteriosis risk in New Zealand.Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue.Investigation into the Efficacy of Bdellovibrio bacteriovorus as a Novel Preharvest Intervention To Control Escherichia coli O157:H7 and Salmonella in Cattle Using an In Vitro Model.Evaluation of antimicrobial activities of sequential spray applications of decontamination treatments on chicken carcasses.Meat Science and Muscle Biology Symposium: Ecological and dietary impactors of foodborne pathogens and methods to reduce fecal shedding in cattle.Effect of a commercial steam-vacuuming treatment implemented after slaughtering for the decontamination of cattle carcasses.Reduction of Escherichia coli O157:H7 and Salmonella after application of various sanitizing treatments to harvesting knives.Effect of ante- and postmortem hide clipping on the microbiological quality and safety and ultimate pH value of beef carcasses in an EC-approved abattoir.Prevalence and enumeration of Escherichia coli O157:H7 and Salmonella in U.S. abattoirs that process fewer than 1000 head of cattle per day.Escherichia coli O157:H7 populations in ruminants can be reduced by orange peel product feeding.Efficacy of a Blend of Sulfuric Acid and Sodium Sulfate against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Surface Tissue.Effect of plant extract supplementation on Escherichia coli O157:H7 and Salmonella carcass isolation in young Holstein bulls fed a high-concentrate diet.Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella.The economic efficiency of sampling size: the case of beef trim.Fecal shedding of foodborne pathogens by Florida-born heifers and steers in U.S. beef production segments.Comparative evaluation of practical functionality of rapid test format kits for detection of Escherichia coli O157:H7 on lettuce and leafy greens.Prevalence of Escherichia coli O157:H7 in the American bison (Bison bison).Prevalence and Level of Enterohemorrhagic Escherichia coli in Culled Dairy Cows at Harvest.Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin-on” sheep meatEffects of using reduced volumes of nonselective enrichment medium in methods for the detection of Escherichia coli O157:H7 from raw beef.Tracking the sources of salmonella in ground beef produced from nonfed cattle.Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin-Producing Escherichia coli and Salmonella.Efficacy of antimicrobial compounds on surface decontamination of seven Shiga toxin-producing Escherichia coli and Salmonella inoculated onto fresh beef.Prevalence of Escherichia coli O157:H7 and Salmonella in camels, cattle, goats, and sheep harvested for meat in Riyadh.
P2860
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P2860
Post-harvest interventions to reduce/eliminate pathogens in beef.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
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artículo científico
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name
Post-harvest interventions to reduce/eliminate pathogens in beef.
@en
Post-harvest interventions to reduce/eliminate pathogens in beef.
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type
label
Post-harvest interventions to reduce/eliminate pathogens in beef.
@en
Post-harvest interventions to reduce/eliminate pathogens in beef.
@nl
prefLabel
Post-harvest interventions to reduce/eliminate pathogens in beef.
@en
Post-harvest interventions to reduce/eliminate pathogens in beef.
@nl
P2093
P1433
P1476
Post-harvest interventions to reduce/eliminate pathogens in beef
@en
P2093
J M Bosilevac
M Koohmaraie
S D Shackelford
T L Wheeler
P356
10.1016/J.MEATSCI.2005.03.012
P577
2005-04-26T00:00:00Z