Thermal Inactivation of Salmonella in Whole Muscle and Ground Turkey Breast

By Tuntivanich V.   Orta-Ramirez A.   Marks B. P.   Ryser Elliot T.   Booren A. M.  

Journal of Food Protection, Vol. 71, Iss. 12, 2008-12 ,pp. : 2548-2551

International Association for Food Protection

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Development of a Solid-Phase Fluorescence Immunoassay for the Detection of Salmonella in Raw Ground Turkey

By Czajka John   Batt Carla A.  

Journal of Food Protection, Vol. 59, Iss. 9, 1996-09 ,pp. : 922-927

International Association for Food Protection

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Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey

By Stasiewicz M. J.   Marks B. P.   Orta-Ramirez A.   Smith D. M.  

Journal of Food Protection, Vol. 71, Iss. 2, 2008-02 ,pp. : 279-285

International Association for Food Protection

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Evaluation of a Biocontrol Preparation Consisting of Enterobacter asburiae JX1 and a Lytic Bacteriophage Cocktail To Suppress the Growth of Salmonella Javiana Associated with Tomatoes

By Ye Jianxiong   Kostrzynska Magdalaena   Dunfield Kari   Warriner Keith  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2284-2292

International Association for Food Protection

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Comparison of Conventional Culture Method and Fluorescent In Situ Hybridization Technique for Detection of Listeria spp. in Ground Beef, Turkey, and Chicken Breast Fillets in İzmir, Turkey

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Journal of Food Protection, Vol. 77, Iss. 12, 2014-12 ,pp. : 2021-2030

International Association for Food Protection

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