results
results
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Analysis of E. coli Removal from Beef Tissues
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Application of Edible Coating Technology
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Application of Lactic Acid Sprays
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Association of Viable but Non Culturable Escherichia coli O157:H7
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Cattle Washing Systems
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Chlorine Dioxide Packaging Film
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Comparison of New Intervention Chemicals for Reducting Pathogens
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Detection and Control of External Pathogens through Microbial Mapping
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Detection of Escherichia coli O157:H7 in Frozen Retained Product
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Development of Interventions to Reduce Pathogens on Beef Trimmings
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Ecological Superiority and Inhibition of Growth of Pathogens in Ground Beef
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Escherichia coli Risk Assessment for Blade Tenderized Steaks
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Evaluation of Diagnostic Tests for Detection of Escherichia coli O157:H7 in Feces
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Evaluation of Multiple Hurdle Interventions
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Growth Potential of E. coli O157:H7 in Irradiated Beef Patties
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Isolation and Identification of Bacteria in Raw Ground Beef
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Microbial Contamination of Raw Ingredients
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Microbial Mapping II
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Microbiological Profile of Domestic and Imported Raw Beef
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Pilot Study for Microbial Mapping II
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Presence of CNS Tissue in Advanced Meat Recovery Products
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Prevalence of Escherichia coli O157:H7 in Feedlot Cattle at Slaughter
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Real Time Detection of Microbial Pathogens
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Reduction of Enteric Pathogen Contamination on Beef Products
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Reduction of Escherichia coli O157:H7 by Hot Acid Dip
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Reduction of Fecal Contamination of Ground Beef
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Salmonella spp. and Listeria monocytogenes Risk Assessment for Beef Steaks
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Steam Pasteurization of Beef Trimmings
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The Incidence and Characterization of Listeria monocytogenes