Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999.
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Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage.Relatedness of Listeria monocytogenes Isolates recovered from selected ready-to-eat foods and listeriosis patients in the United States.ASAS Centennial Paper: Developments and future outlook for preharvest food safety.Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages.Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action.The effect of oregano essential oil on microbial load and sensory attributes of dried meat.Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West IndiesSalmonella Enteritidis in meat, poultry, and pasteurized egg products regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003.Safety-based shelf life model for frankfurters based on time to detect Listeria monocytogenes with initial inoculum below detection limit.Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham.Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora.Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade.Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes.Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C.A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky.Prevalence of Salmonella serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan.Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.Prevalence of Listeria monocytogenes and Salmonella in ready-to-eat food in Catalonia, Spain.Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada.Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes.Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage.
P2860
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P2860
Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999.
description
2001 nî lūn-bûn
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2001年の論文
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2001年学术文章
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2001年学术文章
@zh-cn
2001年学术文章
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2001年学术文章
@zh-my
2001年学术文章
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2001年學術文章
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2001年學術文章
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name
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@en
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@nl
type
label
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@en
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@nl
prefLabel
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@en
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@nl
P2093
P1476
Pathogen testing of ready-to-e ...... e United States, 1990 to 1999.
@en
P2093
P304
P356
10.4315/0362-028X-64.8.1188
P577
2001-08-01T00:00:00Z