| scholarly article | Q13442814 |
| P356 | DOI | 10.4315/0362-028X-71.11.2190 |
| P698 | PubMed publication ID | 19044260 |
| P2093 | author name string | Phebus RK | |
| Thippareddi H | |||
| Luchansky JB | |||
| Call JE | |||
| P2860 | cites work | Outbreak of Escherichia coli O157:H7 infections associated with nonintact blade-tenderized frozen steaks sold by door-to-door vendors | Q33366763 |
| Microbiological condition of beef mechanically tenderized at a packing plant. | Q54488850 | ||
| Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores. | Q54503453 | ||
| P433 | issue | 11 | |
| P921 | main subject | Escherichia coli | Q25419 |
| P304 | page(s) | 2190-2197 | |
| P577 | publication date | 2008-11-01 | |
| P1433 | published in | Journal of Food Protection | Q15761591 |
| P1476 | title | Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization. | |
| P478 | volume | 71 |
| Q36050834 | Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs |
| Q50443718 | Effects of Plant-Derived Extracts, Other Antimicrobials, and Their Combinations against Escherichia coli O157:H7 in Beef Systems. |
| Q53842721 | Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill. |
| Q26801344 | Escherichia coli O157 Outbreaks in the United States, 2003-2012 |
| Q64243758 | Evaluation of Antimicrobial Interventions against O157:H7 on the Surface of Raw Beef to Reduce Bacterial Translocation during Blade Tenderization |
| Q90479356 | Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage |
| Q54304862 | Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill. |
| Q50198161 | Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions |
| Q50016683 | Lateral transfer, vertical translocation, and survival of inoculated bacteria during moisture enhancement of pork |
| Q49974747 | Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye. |
| Q49987940 | Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions. |
| Q44485719 | Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions |
| Q40964930 | Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle |
| Q46401925 | Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal |
| Q43344044 | Translocation and cross-contamination of E. coli O157 in beef eye-of-round subprimal cuts processed with high-pressure needleless injection |
| Q50202235 | Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli |
Search more.