Interventions for the reduction of Salmonella Typhimurium DT 104 and non-O157:H7 enterohemorrhagic Escherichia coli on beef surfaces.
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Effectiveness of steam pasteurization in controlling microbiological hazards of cull cow carcasses in a commercial plantNon-O157 Shiga toxin-producing Escherichia coli in foods.Effect of stress on non-O157 Shiga toxin-producing Escherichia coli.Investigation into Formation of Lipid Hydroperoxides from Membrane Lipids in Escherichia coli O157:H7 following Exposure to Hot Water.Effects of essential oils of oregano and nutmeg on growth and survival of Yersinia enterocolitica and Listeria monocytogenes in barbecued chicken.Effect of different post mortem temperatures on carcass quality of suckling lamb.Comparison of the Efficacy of a Sulfuric Acid-Sodium Sulfate Blend and Lactic Acid for the Reduction of Salmonella on Prerigor Beef Carcass Surface Tissue.Behavior of Shiga toxigenic Escherichia coli relevant to lettuce washing processes and consideration of factors for evaluating washing process surrogates.Low temperature and binding to food components inhibit the antibacterial activity of carvacrol against Listeria monocytogenes in steak tartare.Influence of cinnamon and clove essential oils on the D- and z-values of Escherichia coli O157:H7 in apple cider.Scientific Opinion on the safety and efficacy of using recycled hot water as a decontamination technique for meat carcassesScientific Opinion on the public health hazards to be covered by inspection of meat from sheep and goatsScientific Opinion on the public health hazards to be covered by inspection of meat (bovine animals)Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.Survival of Salmonella on cuts of beef carcasses subjected to dry aging.Comparison of effects of antimicrobial interventions on multidrug-resistant Salmonella, susceptible Salmonella, and Escherichia coli O157:H7.Growth response of Salmonella typhimurium in the presence of natural and synthetic antimicrobials: estimation of MICs from three different models.Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella typhimurium present in bologna and ham.Differential killing activity of cetylpyridinium chloride with or without bacto neutralizing buffer quench against firmly adhered Salmonella gaminara and Shigella sonnei on cut lettuce stored at 4 degrees C.Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks.Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin-producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157:H7.Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.
P2860
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P2860
Interventions for the reduction of Salmonella Typhimurium DT 104 and non-O157:H7 enterohemorrhagic Escherichia coli on beef surfaces.
description
2000 nî lūn-bûn
@nan
2000年の論文
@ja
2000年学术文章
@wuu
2000年学术文章
@zh-cn
2000年学术文章
@zh-hans
2000年学术文章
@zh-my
2000年学术文章
@zh-sg
2000年學術文章
@yue
2000年學術文章
@zh
2000年學術文章
@zh-hant
name
Interventions for the reductio ...... erichia coli on beef surfaces.
@en
Interventions for the reductio ...... erichia coli on beef surfaces.
@nl
type
label
Interventions for the reductio ...... erichia coli on beef surfaces.
@en
Interventions for the reductio ...... erichia coli on beef surfaces.
@nl
prefLabel
Interventions for the reductio ...... erichia coli on beef surfaces.
@en
Interventions for the reductio ...... erichia coli on beef surfaces.
@nl
P2860
P1476
Interventions for the reductio ...... erichia coli on beef surfaces.
@en
P2093
Rivera-Betancourt M
P2860
P304
P356
10.4315/0362-028X-63.10.1326
P577
2000-10-01T00:00:00Z