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Microbiological Quality of Red Meat Offal Produced at Australian Export Establishments

Foods, 2022-09, Vol.11 (19), p.3007

2022

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The role of meat in foodborne disease: Is there a coming revolution in risk assessment and management?

Meat science, 2018-10, Vol.144, p.22-29

2018

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A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

Journal of food protection, 2008-06, Vol.71 (6), p.1232-1236

2008

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An entrepreneurial marketing process perspective of the role of intermediaries in producing innovation outcomes

Journal of business research, 2020-05, Vol.112, p.291-299

2020

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Performance standards and meat safety — Developments and direction

Meat science, 2012-11, Vol.92 (3), p.260-266

2012

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Validation of Low-Volume Enrichment Protocols for Detection of Escherichia coli O157 in Raw Ground Beef Components, Using Commercial Kits

Journal of food protection, 2009-03, Vol.72 (3), p.669-673

2009

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Semi-quantitative food safety risk profile of the Australian red meat industry

International journal of food microbiology, 2021-09, Vol.353, p.109294-109294, Article 109294

2021

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Risk Assessment of Escherichia coli O157 Illness from Consumption of Hamburgers in the United States Made from Australian Manufacturing Beef

Risk analysis, 2015-01, Vol.35 (1), p.77-89

2015

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HACCP-based approach to the derivation of an on-farm food safety program for the Australian red meat industry

Food control, 2006-07, Vol.17 (7), p.497-510

2006

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Testing innovation systems theory using Qualitative Comparative Analysis

Journal of business research, 2016-04, Vol.69 (4), p.1283-1287

2016

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Effect of Sampling Plans on the Risk of Escherichia coli O157 Illness

Journal of food protection, 2015-07, Vol.78 (7), p.1370-1374

2015

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Low Prevalence of Salmonella and Shiga Toxin-Producing Escherichia coli in Lymph Nodes of Australian Beef Cattle

Journal of food protection, 2017-12, Vol.80 (12), p.2105-2111

2017

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The root cause of innovation system problems: Formative measures and causal configurations

Journal of business research, 2016-11, Vol.69 (11), p.5292-5298

2016

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Baseline studies for pathogens in meat

Microbiology Australia, 2013-05, Vol.34 (2), p.78

Jenson, Ian

2013

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Vacuum-Packed Beef Primals with Extremely Long Shelf Life Have Unusual Microbiological Counts

Journal of food protection, 2012-08, Vol.75 (8), p.1524-1527

2012

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An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

Journal of food protection, 2012-10, Vol.75 (10), p.1862-1866

2012

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Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Food and bioprocess technology, 2020-12, Vol.13 (12), p.2094-2103

2020

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Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment - Ways of handling

Food control, 2023-12, Vol.154, p.110000, Article 110000

2023

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Withdrawal periods after treatment of pigs with oxytetracycline in- and outside the European Union

Food control, 2024-01, Vol.155, p.110071, Article 110071

2024

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Microbiological quality of Australian sheep meat in 2011

Food control, 2013-06, Vol.31 (2), p.291-294

2013

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Assumptions of Acceptance Sampling and the Implications for Lot Contamination: Escherichia coli O157 in Lots of Australian Manufacturing Beef

Journal of food protection, 2011-04, Vol.74 (4), p.539-544

2011

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national survey of the microbiological quality of beef carcasses and frozen boneless beef in Australia

Journal of food protection, 2006, Vol.69 (5), p.1113-1117

2006

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A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard–product pairings

International journal of food microbiology, 2005-11, Vol.105 (2), p.221-232

2005

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An alternative process for cleaning knives used on meat slaughter floors

International journal of food microbiology, 2007, Vol.113 (1), p.23-27

2007

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Using national microbiological data to set meaningful performance criteria for slaughter and dressing of animals at Australian export abattoirs

International journal of food microbiology, 2005-10, Vol.104 (2), p.155-159

2005

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Microbiological Quality of Red Meat Offal Produced at Australian Export Establishments

The role of meat in foodborne disease: Is there a coming revolution in risk assessment and management?

A National Survey of the Microbiological Quality of Retail Raw Meats in Australia

An entrepreneurial marketing process perspective of the role of intermediaries in producing innovation outcomes

Performance standards and meat safety — Developments and direction

Validation of Low-Volume Enrichment Protocols for Detection of Escherichia coli O157 in Raw Ground Beef Components, Using Commercial Kits

Semi-quantitative food safety risk profile of the Australian red meat industry

Risk Assessment of Escherichia coli O157 Illness from Consumption of Hamburgers in the United States Made from Australian Manufacturing Beef

HACCP-based approach to the derivation of an on-farm food safety program for the Australian red meat industry

Testing innovation systems theory using Qualitative Comparative Analysis

Effect of Sampling Plans on the Risk of Escherichia coli O157 Illness

Low Prevalence of Salmonella and Shiga Toxin-Producing Escherichia coli in Lymph Nodes of Australian Beef Cattle

The root cause of innovation system problems: Formative measures and causal configurations

Baseline studies for pathogens in meat

Vacuum-Packed Beef Primals with Extremely Long Shelf Life Have Unusual Microbiological Counts

An Australian National Survey of the Microbiological Quality of Frozen Boneless Beef and Beef Primal Cuts

Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Accidental delivery of pigs for slaughter prior to end of withdrawal period for antimicrobial treatment - Ways of handling

Withdrawal periods after treatment of pigs with oxytetracycline in- and outside the European Union

Microbiological quality of Australian sheep meat in 2011

Assumptions of Acceptance Sampling and the Implications for Lot Contamination: Escherichia coli O157 in Lots of Australian Manufacturing Beef

national survey of the microbiological quality of beef carcasses and frozen boneless beef in Australia

A risk microbiological profile of the Australian red meat industry: Risk ratings of hazard–product pairings

An alternative process for cleaning knives used on meat slaughter floors

Using national microbiological data to set meaningful performance criteria for slaughter and dressing of animals at Australian export abattoirs

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