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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Irradiation and Packaging of Fresh Meat and Poultry

By Lee Mooha   Sebranek Joseph G.   Olson Dennis G.   Dickson James S.  

Journal of Food Protection, Vol. 59, Iss. 1, 1996-01 ,pp. : 62-72

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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Impact of Cooking, Cooling, and Subsequent Refrigeration on the Growth or Survival of Clostridium perfringens in Cooked Meat and Poultry Products

By Kalinowski Robin M.   Tompkin R. Bruce   Bodnaruk Peter W.   Pruett W. Payton  

Journal of Food Protection, Vol. 66, Iss. 7, 2003-07 ,pp. : 1227-1232

International Association for Food Protection

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Salmonella Enteritidis in Meat, Poultry, and Pasteurized Egg Products Regulated by the U.S. Food Safety and Inspection Service, 1998 through 2003

By White Patricia L.   Naugle Alecia L.   Jackson Charlene R.   Fedorka-Cray Paula J.   Rose Bonnie E.   Pritchard Katrine M.   Levine Priscilla   Saini Parmesh K.   Schroeder Carl M.   Dreyfuss Moshe S.   Tan Regina   Holt Kristin G.   Harman Jane   Buchanan Stephanie  

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 582-591

International Association for Food Protection

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