Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999

By Levine Priscilla   Rose Bonnie   Green Stanley   Ransom Gerri   Hill Walter  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1188-1193

International Association for Food Protection

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Use of Octanoic Acid as a Postlethality Treatment To Reduce Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products

By Burnett Scott L.   Chopskie Jocelyn H.   Podtburg Teresa C.   Gutzmann Timothy A.   Gilbreth Stefanie E.   Bodnaruk Peter W.  

Journal of Food Protection, Vol. 70, Iss. 2, 2007-02 ,pp. : 392-398

International Association for Food Protection

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Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products

By Golden Neal J.   Crouch Edmund A.   Latimer Heejeong   Kadry Abdel-Razak   Kause Janell  

Journal of Food Protection, Vol. 72, Iss. 7, 2009-07 ,pp. : 1376-1384

International Association for Food Protection

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Occurrence of Pathogens in Raw and Ready-to-Eat Meat and Poultry Products Collected from the Retail Marketplace in Edmonton, Alberta, Canada

By Bohaychuk V. M.   Gensler G. E.   King R. K.   Manninen K. I.   Sorensen O.   Wu J. T.   Stiles M. E.   McMullen L. M.  

Journal of Food Protection, Vol. 69, Iss. 9, 2006-09 ,pp. : 2176-2182

International Association for Food Protection

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Consumer Assessment of Safety and Date Labeling Statements on Ready-to-Eat Meat and Poultry Products Designed To Minimize Risk of Listeriosis

By Lenhart Jenna   Kendall Patricia   Medeiros Lydia   Doorn Jessica   Schroeder Mary   Sofos John  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 70-76

International Association for Food Protection

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