Výsledky vyhledávání - "L. Victor Cook"

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

Autor: John G. Phillips, Emilio Esteban, Vivian Chen, Tim B. Mohr, Anna C. S. Porto-Fett, John B. Luchansky, Nathan Bauer, Denise R. Eblen, Bradley A. Shoyer, L. Victor Cook

Publikováno v: Journal of Food Protection. 76:1500-1512

Both high-fat and low-fat ground beef (percent lean:fat = ca. 70:30 and 93:7, respectively) were inoculated with a 6-strain cocktail of non-O157:H7 Shiga toxin-producing Escherichia coli (STEC) or a five-strain cocktail of E. coli O157:H7 (ca. 7.0 lo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7409fae04192927cac2a0026e7c5e167
https://doi.org/10.4315/0362-028x.jfp-12-432

Zobrazit plný text záznamu

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

Autor: Moshe S. Dreyfuss, Parmesh K. Saini, L. Victor Cook, Peter Evans, Harry M. Marks, Uday Dessai

Publikováno v: Journal of food protection. 74(8)

Measuring commonly occurring, nonpathogenic organisms on poultry products may be used for designing statistical process control systems that could result in reductions of pathogen levels. The extent of pathogen level reduction that could be obtained

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b05638f00a151708a8f186ef26fc7c7e
https://pubmed.ncbi.nlm.nih.gov/21819672

Zobrazit plný text záznamu

Bacteria on Beef Briskets and Ground Beef: Correlation with Slaughter Volume and Antemortem Condemnation

Autor: L. Victor Cook, Allan T. Hogue, Edward A. Bergeron, Mark D. Pratt, William O. James, David W. Dreesen, Robert D. Ragland, David R. Martin, Stanley S. Green

Publikováno v: Journal of Food Protection. 56:110-114

Aerobic plate counts of 3,455 brisket and 1,370 ground beef samples were examined for association with slaughter volume in 547 U.S. beef slaughter establishments. In general, high-volume beef slaughter establishments control total aerobic bacteria co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b8defda75cfd92ad993eecd004672f
https://doi.org/10.4315/0362-028x-56.2.110

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Vyhledávací nástroje:

Upřesnit hledání