Zobrazeno 1 - 6
of 6
pro vyhledávání: '"E. L. Shebs"'
Publikováno v:
Meat Science. 188:108783
A high event period (HEP) occurs when beef processing facilities experience an elevated rate of STEC positive trim samples. In order to avoid contaminated vacuum-packaged beef entering into commerce, primals and subprimals associated to positive trim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c42f4cfe796f48671fc297c66aa6e54b
https://doi.org/10.1016/j.meatsci.2022.108783
https://doi.org/10.1016/j.meatsci.2022.108783
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesThis research was conducted to evaluate the killing efficiency of the Mello-Shebs (MS) O157:H7 bacteriophage against three strains of STEC O157:H7 in vitro and on beef surface under aerobic conditions.Materials and MethodsKilling efficiency
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d2aa6e16c738ca7cd48b95bdf979e0e
https://doi.org/10.22175/mmb.10738
https://doi.org/10.22175/mmb.10738
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesBeef primals produced during high event periods (HEP) can also be affected by STEC contamination requiring microbial assessment. Commonly, primals are retreated with antimicrobials after removal from vacuum bags, then repackaged and tested
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a18faff1ace0989c0130e7169ddbb9e6
https://doi.org/10.22175/mmb.10792
https://doi.org/10.22175/mmb.10792
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesHigh event period (HEP) is a specific time length when processing facilities experience an elevated rate of STEC contamination. STEC contamination during beef fabrication is assessed by sampling trim combos usually using N60, N60 plus, or C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d369dfc0ddd248d3117ac0adf51709f1
https://doi.org/10.22175/mmb.10765
https://doi.org/10.22175/mmb.10765
Publikováno v:
Meat Science. 162:108023
After High Event Periods, beef subprimals are usually removed from vacuum and treated with antimicrobials. After re-packaging, subprimals are tested to verify the presence of STEC. In this study, bacteriophage and organic acids were applied on beef c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78850ab6aec01daa14dc1c250a7fa4b3
https://doi.org/10.1016/j.meatsci.2019.108023
https://doi.org/10.1016/j.meatsci.2019.108023
Publikováno v:
Meat and Muscle Biology. 2:181-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc094d7436ea30eadbfa57cb21891f7e
https://doi.org/10.22175/rmc2018.159
https://doi.org/10.22175/rmc2018.159