Zobrazeno 1 - 10
of 170
pro vyhledávání: '"M E, Anderson"'
Publikováno v:
Advances in Optical Imaging and Photon Migration.
In this paper we demonstrate high resolution imaging of a target embedded in a scattering medium using a pulsed laser source. The imaging is performed by interfering the light emerging from the scattering medium with a 200 fs duration pulsed local os
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67b6f4ffc0be8ef12e19f635d3d7df21
https://doi.org/10.1364/aoipm.1994.ci.257
https://doi.org/10.1364/aoipm.1994.ci.257
Publikováno v:
Journal of food protection. 51(11)
This study evaluates the sanitizing effectiveness of applying, by spraying or dipping, 1.5 or 3.0% acetic acid at either 25°C or 55°C to freshly slaughtered lamb carcasses. After vacuum packaging and during extended storage at 0°C, samples were ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77855b0e3a3db281514845d495315537
https://pubmed.ncbi.nlm.nih.gov/30991492
https://pubmed.ncbi.nlm.nih.gov/30991492
Publikováno v:
Journal of food protection. 49(5)
Two tests were developed for detecting protein on food contact surfaces. Wetted swabs rubbed over surfaces on which 3 μg of protein was dried became visibly blue when reacted with Folin's test reagents. Wetted Chemstrips, available to test for prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92d4315327e7fabd72d5603f9211aada
https://pubmed.ncbi.nlm.nih.gov/30959712
https://pubmed.ncbi.nlm.nih.gov/30959712
Publikováno v:
Journal of food protection. 46(3)
The bacteriology of boneless pork loins that were either spray-washed (SW) with water, spray-washed and sanitized with a 200 ppm sodium hypochlorite solution (SSCL) or spray-washed with water and sanitized with a 2% acetic acid solution (SSAA) before
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a38c68cf7fd972f44d20ccad0b71375b
https://pubmed.ncbi.nlm.nih.gov/30913661
https://pubmed.ncbi.nlm.nih.gov/30913661
Publikováno v:
Journal of food protection. 45(7)
An automated device for spray-type cleaning-in-place of a beef carcass washer constructed of linear polyethylene was evaluated by microbiological tests. Swabbing of seams at the welded joints, followed by plating of the swab rinse solution, disclosed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acb79fc243d48d263ae33a18eaa66ed7
https://pubmed.ncbi.nlm.nih.gov/30866246
https://pubmed.ncbi.nlm.nih.gov/30866246
Publikováno v:
Journal of food protection. 44(1)
Eighty half carcasses were either: (a) hand-washed with tap water (15 C) or (b) washed (15 C) with an experimental beef carcass cleaning unit. Overall logarithmic mean reduction in aerobic plate counts were 0.99 for hand-washed carcasses and 1.07 for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43e4f58a7fecd8cc454ce44734b7a223
https://pubmed.ncbi.nlm.nih.gov/30836478
https://pubmed.ncbi.nlm.nih.gov/30836478
Publikováno v:
Journal of food protection. 43(1)
Stainless steel plates, which are similar to milk contact surfaces, were dipped in fresh raw milk. The residual film was dried (37 C and 10% to 20% relative humidity) for 30 min. Treated plates were then exposed to 100% relative humidity for 30 min a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c50f2ba84a50c71da115de85502e6f6
https://pubmed.ncbi.nlm.nih.gov/30822931
https://pubmed.ncbi.nlm.nih.gov/30822931
Publikováno v:
Journal of food protection. 43(1)
Viable counts of bacteria are often high in some areas and low in adjacent areas of the same surface of fresh meat. The present study indicated that rubbing meat surfaces together before sampling reduces variation among bacterial plate counts of piec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4728fa2436af2e4320731d96b06dfaf5
https://pubmed.ncbi.nlm.nih.gov/30822927
https://pubmed.ncbi.nlm.nih.gov/30822927
Publikováno v:
Journal of food protection. 43(7)
An experimental cleaning and sanitizing unit was used in cleaning and sanitizing (3.0% acetic acid) beef carcasses. It cleaned the carcasses sufficiently that they would pass the Acceptable Quality Level test of the Food Safety and Quality Service, U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e3752a2da090bc90ed0e4f93b904aa6
https://pubmed.ncbi.nlm.nih.gov/30822964
https://pubmed.ncbi.nlm.nih.gov/30822964
Publikováno v:
Journal of food protection. 42(5)
Plate beef was washed and/or sanitized with cold water, hot water, steam, sodium hypochlorite, or acetic acid before being stored for up to 28 days at 3.3 C and 90% relative humidity. Microbial counts initially and at regular intervals thereafter dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::106ed6ad847b1f888311f68d4ed9721e
https://pubmed.ncbi.nlm.nih.gov/30812281
https://pubmed.ncbi.nlm.nih.gov/30812281