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Short-Term Bactericidal Efficacy of Lauric Arginate against Listeria monocytogenes Present on the Surface of Frankfurters

Journal of food protection, 2009-06, Vol.72 (6), p.1216-1224

2009

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Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures

Food microbiology, 2010-08, Vol.27 (5), p.667-671

2010

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Inactivation of Listeria monocytogenes on hams shortly after vacuum packaging by spray application of lauric arginate

Journal of food protection, 2009-12, Vol.72 (12), p.2517-2523

2009

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Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes

Journal of food protection, 1997-06, Vol.60 (6), p.619-624

1997

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Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer

Journal of food protection, 1996-02, Vol.59 (2), p.127-135

1996

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Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes

Journal of food protection, 1998-12, Vol.61 (12), p.1615-1622

1998

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Evaluation of six sampling methods for recovery of bacteria from beef carcass surfaces

Letters in applied microbiology, 1996-01, Vol.22 (1), p.39-41

1996

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Development of a multiple-step process for the microbial decontamination of beef trim

Journal of food protection, 2001, Vol.64 (1), p.63-71

2001

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New and established carcass decontamination procedures commonly used in the beef-processing industry

Journal of food protection, 1997-09, Vol.60 (9), p.1146-1151

DORSA, W. J

1997

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Effectiveness of a steam-vacuum sanitizer for reducing Escherichia coli O157:H7 inoculated to beef carcass surface tissue

Letters in applied microbiology, 1996-07, Vol.23 (1), p.61-63

1996

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Long-term effect of alkaline, organic acid, or hot water washes on the microbial profile of refrigerated beef contaminated with bacterial pathogens after washing

Journal of food protection, 1998-03, Vol.61 (3), p.300-306

1998

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Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes

Journal of food protection, 1997-02, Vol.60 (2), p.114-119

1997

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Parameters affecting the efficacy of spray washes against Escherichia coli O157:H7 and fecal contamination of beef

Journal of food protection, 1997-06, Vol.60 (6), p.614-618

1997

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Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage

Journal of food protection, 2003, Vol.66 (1), p.72-81

2003

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Chlorine dioxide spray washes for reducing fecal contamination on beef

Journal of food protection, 1995-12, Vol.58 (12), p.1294-1296

1995

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incidence of Escherichia coli on beef carcasses and its association with aerobic mesophilic plate count categories during the slaughter process

Journal of food protection, 1998-10, Vol.61 (10), p.1269-1274

1998

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Rapid desiccation with heat in combination with water washing for reducing bacteria on beef carcass surfaces

Food microbiology, 1997-10, Vol.14 (5), p.493-503

1997

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Efficacy of using a sponge sampling method to recover low levels of Escherichia coli O157:H7, Salmonella typhimurium, and aerobic bacteria from beef carcass surface tissue

Food microbiology, 1997, Vol.14 (1), p.63-69

1997

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Bacterial cross-contamination of meat during liquid nitrogen immersion freezing

Journal of food protection, 1998-09, Vol.61 (9), p.1103-1108

1998

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Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces

Journal of food protection, 2000-05, Vol.63 (5), p.593-600

2000

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A representative microbial sampling method for large commercial containers of raw beef based on purge

Journal of food protection, 1998-02, Vol.61 (2), p.162-165

1998

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Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat

Journal of food protection, 1993-02, Vol.56 (2), p.106-109

1993

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Influence of lactic acid and modified atmosphere on thermal destruction of Listeria monocytogenes in crawfish tail meat homogenate

Journal of food safety, 1995-03, Vol.15 (1), p.1-9

1995

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Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C

Journal of food protection, 1998-09, Vol.61 (9), p.1109-1118

1998

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Use of a rapid microbial ATP bioluminescence assay to detect contamination on beef and pork carcasses

Journal of food protection, 1995-07, Vol.58 (7), p.770-775

1995

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Short-Term Bactericidal Efficacy of Lauric Arginate against Listeria monocytogenes Present on the Surface of Frankfurters

Survival and death of Listeria monocytogenes on cooked bacon at three storage temperatures

Inactivation of Listeria monocytogenes on hams shortly after vacuum packaging by spray application of lauric arginate

Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes

Microbial decontamination of beef and sheep carcasses by steam, hot water spray washes, and a steam-vacuum sanitizer

Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes

Evaluation of six sampling methods for recovery of bacteria from beef carcass surfaces

Development of a multiple-step process for the microbial decontamination of beef trim

New and established carcass decontamination procedures commonly used in the beef-processing industry

Effectiveness of a steam-vacuum sanitizer for reducing Escherichia coli O157:H7 inoculated to beef carcass surface tissue

Long-term effect of alkaline, organic acid, or hot water washes on the microbial profile of refrigerated beef contaminated with bacterial pathogens after washing

Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes

Parameters affecting the efficacy of spray washes against Escherichia coli O157:H7 and fecal contamination of beef

Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage

Chlorine dioxide spray washes for reducing fecal contamination on beef

incidence of Escherichia coli on beef carcasses and its association with aerobic mesophilic plate count categories during the slaughter process

Rapid desiccation with heat in combination with water washing for reducing bacteria on beef carcass surfaces

Efficacy of using a sponge sampling method to recover low levels of Escherichia coli O157:H7, Salmonella typhimurium, and aerobic bacteria from beef carcass surface tissue

Bacterial cross-contamination of meat during liquid nitrogen immersion freezing

Antimicrobial activity of cetylpyridinium chloride washes against pathogenic bacteria on beef surfaces

A representative microbial sampling method for large commercial containers of raw beef based on purge

Low temperature growth and thermal inactivation of Listeria monocytogenes in precooked crawfish tail meat

Influence of lactic acid and modified atmosphere on thermal destruction of Listeria monocytogenes in crawfish tail meat homogenate

Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C

Use of a rapid microbial ATP bioluminescence assay to detect contamination on beef and pork carcasses

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