Lateral Transfer, Vertical Translocation, and Survival of Inoculated Bacteria during Moisture Enhancement of Pork

By Wen Xuesong   Dickson James S.  

Journal of Food Protection, Vol. 76, Iss. 4, 2013-04 ,pp. : 595-600

International Association for Food Protection

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Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling

By Juneja Vijay K.   Snyder Oscar P.   Marmer Benne S.  

Journal of Food Protection, Vol. 60, Iss. 3, 1997-03 ,pp. : 272-275

International Association for Food Protection

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Dynamics of Radioactive Cesium (¹³⁴Cs and ¹³⁷Cs) during the Milling of Contaminated Japanese Wheat Cultivars and during the Cooking of Udon Noodles Made from Wheat Flour

By Kimura Keitarou   Kameya Hiromi   Nei Daisuke   Kakihara Yoshiteru   Hagiwara Shoji   Okadome Hiroshi   Tanji Katsuo   Todoriki Setsuko   Matsukura Ushio   Kawamoto Shinichi  

Journal of Food Protection, Vol. 75, Iss. 10, 2012-10 ,pp. : 1823-1828

International Association for Food Protection

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Translocation of Surface-Inoculated Escherichia coli O157:H7 into Beef Subprimals following Blade Tenderization

By Luchansky J.B.   Phebus R.K.   Thippareddi H.   Call Andj. E.  

Journal of Food Protection, Vol. 71, Iss. 11, 2008-11 ,pp. : 2190-2197

International Association for Food Protection

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Translocation of Surface-Inoculated Escherichia coli into Whole Muscle Nonintact Beef Striploins following Blade Tenderization

By Johns Daniel F.   Bratcher Christy L.   Kerth Chris R.   McCaskey Thomas  

Journal of Food Protection, Vol. 74, Iss. 8, 2011-08 ,pp. : 1334-1337

International Association for Food Protection

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