Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.

Autor: Mohr TB; U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, 530 Center Street N.E., Suite 401, Salem, Oregon 97301, USA. tim.mohr@fsis.usda.gov., Juneja VK; U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA., Thippareddi HH; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68583, USA., Schaffner DW; Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey 08901, USA., Bronstein PA; U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Public Health Science, Science Staff, Patriots Plaza III, Suite 9-225B, Washington, D.C. 20250, USA., Silverman M; U.S. Department of Agriculture, Food Safety and Inspection Service, Office of Policy and Program Development, Risk, Innovations, and Management Division, Patriots Plaza III, Suite 8-124A, Washington, D.C. 20250, USA., Cook LV Jr; SafetyTaste Solutions LLC, Burke, Virginia 22015, USA.

Publikováno v: Journal of food protection [J Food Prot] 2015 Aug; Vol. 78 (8), pp. 1512-26.

Indicator organisms in meat and poultry slaughter operations: their potential use in process control and the role of emerging technologies.

Autor: Saini PK; Microbiology Division, Office Public Health Science, U.S. Department of Agriculture, Washington, DC 20250-3700, USA., Marks HM, Dreyfuss MS, Evans P, Cook LV Jr, Dessai U

Publikováno v: Journal of food protection [J Food Prot] 2011 Aug; Vol. 74 (8), pp. 1387-94.