43 research outputs found
Pathogen Survival in Precooked Beef Products and Determination of Critical Control Points in Processing
Full text linkExamination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni
Full text linkLactic Acid and Trisodium Phosphate Treatment of Lamb Breast To Reduce Bacterial Contamination
Full text linkRetail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas
Full text linkEvaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat
Full text linkEvaluation of Nonpathogenic Surrogate Bacteria as Process Validation Indicators for Salmonella enterica for Selected Antimicrobial Treatments, Cold Storage, and Fermentation in Meat
Full text linkReduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite
Full text linkIn-Plant Evaluation of a Lactic Acid Treatment for Reduction of Bacteria on Chilled Beef Carcasses
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