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Strategies for prolonging the shelf life of minced beef patties

Journal of food safety, 2009-02, Vol.29 (1), p.14-25

2009

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A CASE OF "BLOWN PACK" MEAT LINKED TO CLOSTRIDIUM ESTERTHETICUM IN IRELAND

Journal of food safety, 2009-11, Vol.29 (4), p.629-635

2009

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Prevalence and carcass contamination with Campylobacter in sheep sent for slaughter in Scotland

Journal of food safety, 2010-02, Vol.30 (1), p.237-250

2010

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Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8C

Journal of food safety, 2006-05, Vol.26 (2), p.115-125

2006

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Effect of gamma radiation on frozen turkey breast meat quality

Journal of food safety, 2010-08, Vol.30 (3), p.615-634

2010

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Incidence and characterization of Bacillus cereus in meat and meat products consumed in Turkey

Journal of food safety, 2006-02, Vol.26 (1), p.30-40

2006

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Evaluation of two commercial real-time PCR assays for detecting campylobacter in broiler carcass rinses

Journal of food safety, 2010-08, Vol.30 (3), p.732-739

2010

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Effect of temperature on the radiation resistance of Yersinia pestis suspended in raw ground pork

Journal of food safety, 2007-08, Vol.27 (3), p.317-325

2007

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Thermal resistance of antibiotic-resistant and antibiotic-sensitive Salmonella spp. on chicken meat

Journal of food safety, 2005-11, Vol.25 (4), p.288-302

2005

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BACTERICIDAL EFFICIENCIES OF COMMERCIAL DISINFECTANTS AGAINST LISTERIA MONOCYTOGENES ON SURFACES

Journal of food safety, 2000-11, Vol.20 (4), p.237-250

2000

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Protective cultures used for the biopreservation of horse meat fermented sausage: Microbial and physicochemical characterization

Journal of food safety, 2008-08, Vol.28 (3), p.324-345

2008

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Effects of sodium lactate, sodium acetate and sodium diacetate on microbiological quality of vacuum-packed beef during refrigerated storage

Journal of food safety, 2006-02, Vol.26 (1), p.62-71

2006

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improved method for rapid isolation of Salmonella against Proteus in chicken carcasses

Journal of food safety, 2006-02, Vol.26 (1), p.49-61

2006

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Food-handling practices of Irish beef consumers

Journal of food safety, 2006-02, Vol.26 (1), p.72-81

2006

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Studies on occurrence and characterization of Clostridium perfringens from select meats

Journal of food safety, 2005-05, Vol.25 (2), p.146-156

2005

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Prevalence of thermophilic Campylobacter SPP. in retail chicken meat in Ankara

Journal of food safety, 2006-08, Vol.26 (3), p.244-250

2006

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SURVIVAL OF SURFACE-INOCULATED LISTERIA MONOCYTOGENES ON COMMERCIALLY AVAILABLE FRANKFURTERS FOLLOWING GAMMA IRRADIATION

Journal of food safety, 2000-06, Vol.20 (2), p.127-137

2000

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Biogenic amines in Finnish dry sausages

Journal of food safety, 1998-07, Vol.18 (2), p.127-138

1998

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Inactivation of bacterial spores by combined action of hydrostatic pressure and bacteriocins in roast beef

Journal of food safety, 2003-11, Vol.23 (4), p.219-231

2003

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EFFECTS OF CETYLPYRIDINIUM CHLORIDE, LACTIC ACID AND SODIUM BENZOATE ON POPULATIONS OF LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS ON BEEF

Journal of food safety, 2006-02, Vol.26 (1), p.41-48

2006

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Evaluation of attachment and penetration abilities of Campylobacter jejuni isolates obtained from humans and chicken carcasses during processing and at retail

Journal of food safety, 2005-08, Vol.25 (3), p.209-223

2005

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Growth of Escherichia coli O157:H7 and Salmonella serovars on raw beef, pork, chicken, bratwurst and cured corned beef: implications for HACCP plan critical limits

Journal of food safety, 2004-11, Vol.24 (4), p.246-256

2004

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Mathematical model for the survival of Listeria monocytogenes in Mexican-style sausage

Journal of food safety, 2005-11, Vol.25 (4), p.226-240

2005

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Ability of colicin V to control Escherichia coli O157:H7 in ground beef

Journal of food safety, 2006-05, Vol.26 (2), p.103-114

2006

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Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling

Journal of food safety, 2004-07, Vol.24 (2), p.95-108

2004

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Strategies for prolonging the shelf life of minced beef patties

A CASE OF "BLOWN PACK" MEAT LINKED TO CLOSTRIDIUM ESTERTHETICUM IN IRELAND

Prevalence and carcass contamination with Campylobacter in sheep sent for slaughter in Scotland

Effect of spices on growth and survival of Salmonella typhimurium DT 104 in ground beef stored at 4 and 8C

Effect of gamma radiation on frozen turkey breast meat quality

Incidence and characterization of Bacillus cereus in meat and meat products consumed in Turkey

Evaluation of two commercial real-time PCR assays for detecting campylobacter in broiler carcass rinses

Effect of temperature on the radiation resistance of Yersinia pestis suspended in raw ground pork

Thermal resistance of antibiotic-resistant and antibiotic-sensitive Salmonella spp. on chicken meat

BACTERICIDAL EFFICIENCIES OF COMMERCIAL DISINFECTANTS AGAINST LISTERIA MONOCYTOGENES ON SURFACES

Protective cultures used for the biopreservation of horse meat fermented sausage: Microbial and physicochemical characterization

Effects of sodium lactate, sodium acetate and sodium diacetate on microbiological quality of vacuum-packed beef during refrigerated storage

improved method for rapid isolation of Salmonella against Proteus in chicken carcasses

Food-handling practices of Irish beef consumers

Studies on occurrence and characterization of Clostridium perfringens from select meats

Prevalence of thermophilic Campylobacter SPP. in retail chicken meat in Ankara

SURVIVAL OF SURFACE-INOCULATED LISTERIA MONOCYTOGENES ON COMMERCIALLY AVAILABLE FRANKFURTERS FOLLOWING GAMMA IRRADIATION

Biogenic amines in Finnish dry sausages

Inactivation of bacterial spores by combined action of hydrostatic pressure and bacteriocins in roast beef

EFFECTS OF CETYLPYRIDINIUM CHLORIDE, LACTIC ACID AND SODIUM BENZOATE ON POPULATIONS OF LISTERIA MONOCYTOGENES AND STAPHYLOCOCCUS AUREUS ON BEEF

Evaluation of attachment and penetration abilities of Campylobacter jejuni isolates obtained from humans and chicken carcasses during processing and at retail

Growth of Escherichia coli O157:H7 and Salmonella serovars on raw beef, pork, chicken, bratwurst and cured corned beef: implications for HACCP plan critical limits

Mathematical model for the survival of Listeria monocytogenes in Mexican-style sausage

Ability of colicin V to control Escherichia coli O157:H7 in ground beef

Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling

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