Inactivation of Pathogens on Pork by Steam-Ultrasound Treatment

By Morild Rikke K.   Christiansen Pia   Sørensen Anders H.   Nonboe Ulf   Aabo Søren  

Journal of Food Protection, Vol. 74, Iss. 5, 2011-05 ,pp. : 769-775

International Association for Food Protection

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Inactivation of Norovirus Surrogates on Surfaces and Raspberries by Steam-Ultrasound Treatment

By Schultz Anna Charlotte   Uhrbrand Katrine   Nørrung Birgit   Dalsgaard Anders  

Journal of Food Protection, Vol. 75, Iss. 2, 2012-02 ,pp. : 376-381

International Association for Food Protection

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Decontamination of Knives Used in the Meat Industry: Effect of Different Water Temperature and Treatment Time Combinations on the Reduction of Bacterial Numbers on Knife Surfaces

By Goulter Rebecca M.   Dykes Gary A.   Small Alison  

Journal of Food Protection, Vol. 71, Iss. 7, 2008-07 ,pp. : 1338-1342

International Association for Food Protection

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Evaluation of Hot-Water and Sanitizer Dip Treatments of Knives Contaminated with Bacteria and Meat Residue

By Taormina Peter J.   Dorsa Warren J.  

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 648-654

International Association for Food Protection

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A Review of Aerobic and Psychrotrophic Plate Count Procedures for Fresh Meat and Poultry Products

By Jay J. M.  

Journal of Food Protection, Vol. 65, Iss. 7, 2002-07 ,pp. : 1200-1206

International Association for Food Protection

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