Related content

Sensitivity of Shiga Toxin–Producing Escherichia coli, MultidrugResistant Salmonella, and Antibiotic-Susceptible Salmonella to Lactic Acid on Inoculated Beef Trimmings

By Fouladkhah Aliyar   Geornaras Ifigenia   Yang Hua   Belk Keith E.   Nightingale Kendra K.   Woerner Dale R.   Smith Gary C.   Sofos John N.  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1751-1758

International Association for Food Protection

Access to resources Recommend Favorite

Method for the Detection of Priority Shiga Toxin–Producing Escherichia coli in Beef Trim

By Huszczynski George   Gauthier Martine   Mohajer Sam   Gill Alexander   Blais Burton  

Journal of Food Protection, Vol. 76, Iss. 10, 2013-10 ,pp. : 1689-1696

International Association for Food Protection

Access to resources Recommend Favorite

Reductions of Shiga Toxin–Producing Escherichia coli and Salmonella Typhimurium on Beef Trim by Lactic Acid, Levulinic Acid, and Sodium Dodecyl Sulfate Treatments

By Zhao Tong   Zhao Ping   Chen Dong   Jadeja Ravirajsinh   Hung Yen-Con   Doyle Michael P.  

Journal of Food Protection, Vol. 77, Iss. 4, 2014-04 ,pp. : 528-537

International Association for Food Protection

Access to resources Recommend Favorite

Prevalence of Shiga Toxin–Producing Escherichia coli in Beef Cattle

By Hussein Hussein S.   Bollinger Laurie M.  

Journal of Food Protection, Vol. 68, Iss. 10, 2005-10 ,pp. : 2224-2241

International Association for Food Protection

Access to resources Recommend Favorite

Validation of Pepperoni Process for Control of Shiga Toxin–Producing Escherichia coli

By Glass Kathleen A.   Kaspar Charles W.   Sindelar Jeffrey J.   Milkowski Andrew L.   Lotz Brian M.   Kang Jihun   Faith Nancy G.   Enache Elena   Kataoka AI   Henry Craig  

Journal of Food Protection, Vol. 75, Iss. 5, 2012-05 ,pp. : 838-846

International Association for Food Protection

Access to resources Recommend Favorite