The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings

By Dykes G.A.  

Food Research International, Vol. 33, Iss. 5, 2000-06 ,pp. : 387-392

Elsevier

Access to resources Recommend Favorite

The microbiological effects of breaking operations on hanging beef carcass sides

By Gill C.O.   Jones T.  

Food Research International, Vol. 32, Iss. 6, 1999-07 ,pp. : 453-459

Elsevier

Access to resources Recommend Favorite

Survival of Escherichia coli 0157:H7 in ground beef during normal cooking procedures

By Phillips Carol A   Roscoe Neil  

Nutrition & Food Science, Vol. 96, Iss. 2, 1996-02 ,pp. : 23-26

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Efficacy of using a sponge sampling method to recover low levels of Escherichia coli O157:H7, Salmonella typhimurium, and aerobic bacteria from beef carcass surface tissue

By Dorsa W.J.   Siragusa G.R.   Cutter C.N.   Berry E.D.   Koohmaraie M.  

Food Microbiology, Vol. 14, Iss. 1, 1997-01 ,pp. : 63-69

Academic Press

Access to resources Recommend Favorite

Beef carcass contamination in a slaughterhouse and prevalence of resistance to antimicrobial drugs in isolates of selected microbial species

By Schlegelova J.   Napravnikova E.   Dendis M.   Horvath R.   Benedik J.   Babak V.   Klimova E.   Navratilova P.   Sustackova A.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 557-565

Elsevier

Access to resources Recommend Favorite