Population Changes and Verotoxin Production of Enterohemorrhagic Escherichia coli Strains Inoculated in Milk and Ground Beef Held at Low Temperatures

By Palumbo Samuel A.   Pickard Allan   Call Jeffrey E.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 746-750

International Association for Food Protection

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Efficacy of Chemical Interventions against Escherichia coli O157:H7 and Multidrug-Resistant and Antibiotic-Susceptible Salmonella on Inoculated Beef Trimmings

By Geornaras Ifigenia   Yang Hua   Moschonas Galatios   Nunnelly Matthew C.   Belk Keith E.   Nightingale Kendra K.   Woerner Dale R.   Smith Gary C.   Sofos John N.  

Journal of Food Protection, Vol. 75, Iss. 11, 2012-11 ,pp. : 1960-1967

International Association for Food Protection

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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

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Physical and Thermal Properties of Ground Beef During Cooking

By Pan Z.   Paul Singh R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 7, 2001-11 ,pp. : 437-444

Academic Press

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Enrichment Media for Isolation of Campylobacter jejuni from Inoculated Ground Beef and Chicken Skin under Normal Atmosphere

By Wonglumsom W.   Vishnubhatla A.   Kim J. M.   Fung D. Y. C.  

Journal of Food Protection, Vol. 64, Iss. 5, 2001-05 ,pp. : 630-634

International Association for Food Protection

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