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Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing
Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing
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Use of Copper Cast Alloys To Control Escherichia coli O157 Cross-Contamination during Food Processing

Noyce, J.O ; Michels, H ; Keevil, C.W

Applied and Environmental Microbiology, 2006-06, Vol.72 (6), p.4239-4244 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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2
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties
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Plant Extracts, Spices, and Essential Oils Inactivate Escherichia coli O157:H7 and Reduce Formation of Potentially Carcinogenic Heterocyclic Amines in Cooked Beef Patties

Rounds, Liliana ; Havens, Cody M ; Feinstein, Yelena ; Friedman, Mendel ; Ravishankar, Sadhana

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3792-3799 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef
Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef
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Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef

Fang, Jinyu ; Feng, Lifang ; Lu, Haixia ; Zhu, Junli

Food research international, 2022-06, Vol.156, p.111139-111139, Article 111139 [Periódico revisado por pares]

Canada: Elsevier Ltd

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4
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products
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Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground products

Yeh, Y. ; Purushothaman, P. ; Gupta, N. ; Ragnone, M. ; Verma, S.C. ; de Mello, A.S.

Meat science, 2017-05, Vol.127, p.30-34 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Effect of Ground Beef Irradiation on Annual Nontyphoidal Salmonella and Escherichia coli O157 Burden and Direct Healthcare Costs in the United States: A Simulation Study
Effect of Ground Beef Irradiation on Annual Nontyphoidal Salmonella and Escherichia coli O157 Burden and Direct Healthcare Costs in the United States: A Simulation Study
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Effect of Ground Beef Irradiation on Annual Nontyphoidal Salmonella and Escherichia coli O157 Burden and Direct Healthcare Costs in the United States: A Simulation Study

Khan, Mohammed A. ; Collier, Sarah A. ; Ablan, Michael ; Canning, Michelle ; Robyn, Misha ; Marshall, Katherine E.

Journal of food protection, 2024-03, Vol.87 (3), p.100231-100231, Article 100231 [Periódico revisado por pares]

United States: Elsevier Inc

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6
Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef
Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef
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Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef

Rahmasari, Yovita ; Yemiş, Gökçe Polat

Meat science, 2022-06, Vol.188, p.108799, Article 108799 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid
Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid
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Inactivation of Escherichia coli O157:H7 in Simulated Human Gastric Fluid

Tamplin, Mark L

Applied and Environmental Microbiology, 2005, Vol.71 (1), p.320-325 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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8
Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
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Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

EMIROGLU, Zehra Karagöz ; YEMIS, Gökce Polat ; COSKUN, Betül Kodal ; CANDOGAN, Kezban

Meat science, 2010-10, Vol.86 (2), p.283-288 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures
Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures
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Machine learning models for prediction of Escherichia coli O157:H7 growth in raw ground beef at different storage temperatures

Al, Serhat ; Uysal Ciloglu, Fatma ; Akcay, Aytac ; Koluman, Ahmet

Meat science, 2024-04, Vol.210, p.109421-109421, Article 109421 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying
Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying
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Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

Luchansky, John B ; Shoyer, Bradley A ; Jung, Yangjin ; Shane, Laura E ; Osoria, Manuela ; Porto-Fett, Anna C S

Journal of food protection, 2020-03, Vol.83 (3), p.434-442 [Periódico revisado por pares]

United States: Elsevier Limited

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