Detalles de la búsqueda
1.
Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.
J Food Prot
; 73(3): 461-9, 2010 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-20202330
2.
Microbiological quality assessment and validation of antimicrobials against unstressed or cold-stress adapted Salmonella and surrogate Enterococcus faecium on broiler carcasses and wings.
Poult Sci
; 96(11): 4038-4045, 2017 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29050406
3.
Reductions in Natural Microbial Flora, Nonpathogenic Escherichia coli , and Pathogenic Salmonella on Jalapeno Peppers Processed in a Commercial Antimicrobial Cabinet: A Pilot Plant Trial.
J Food Prot
; 79(11): 1854-1859, 2016 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-28221924
4.
Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue.
J Food Prot
; 78(12): 2136-42, 2015 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-26613907
5.
Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks.
J Food Sci
; 77(2): M108-14, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22251069
6.
Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
J Food Sci
; 76(7): M478-85, 2011 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21824133
7.
Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
J Food Sci
; 75(4): M209-17, 2010 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-20546412
Resultados
1 -
7
de 7
1
Próxima >
>>