Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Sheridan, James J"'
Publikováno v:
In International Journal of Food Microbiology 15 May 2013 163(2-3):101-113
Publikováno v:
In International Journal of Food Microbiology 2010 136(3):268-277
Publikováno v:
In International Journal of Food Microbiology 2001 66(1):119-129
Autor:
Sheridan, James J.
Publikováno v:
L'Antiquité Classique, 1966 Jan 01. 35(1), 186-206.
Externí odkaz:
https://www.jstor.org/stable/41673351
End of project report Blown pack spoilage (BPS) represents a significant commercial loss to Irish meat processors. This research discovered that the organisms causing BPS are ubiquitous in the abattoir environment, making eradication very difficult.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2559::a672b65a8838ff1dc9f992f649178775
http://hdl.handle.net/11019/838
http://hdl.handle.net/11019/838
End of project report During chilling, temperatures of carcass surfaces at different sites change over time as do other parameters such as water activity (aw), the structure of the muscle and other tissues, as the carcass enters rigor mortis. Many of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2559::0c460a16128ebca3eb79d9ffc32746bb
http://hdl.handle.net/11019/861
http://hdl.handle.net/11019/861
End of Project Report Investigations were carried out at five sheep and five pig export abattoirs situated in the Republic of Ireland to determine the prevalence of E. coli O157:H7 in these animals at slaughter. This is the first study for the presen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2559::1b0256c45baf4748267d8a786c44b751
http://hdl.handle.net/11019/208
http://hdl.handle.net/11019/208
Autor:
McCann, Máiréad, Sheridan, James J.
The work presented here formed part of a European project entitled ‘BUGDEATH’ (EU QLK1-CT-2001-01415). End of project report This study investigated the effectiveness of a novel heat apparatus for decontamination of meat surfaces inoculated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2559::9dccdb46d0c9b3b6d090489da112c610
http://hdl.handle.net/11019/892
http://hdl.handle.net/11019/892
End of project report Investigations were undertaken to establish the critical limits for use of chilling in a Hazard Analysis Critical Control Point (HACCP) system for beef. Information was obtained on the influence of chilling on the survival of ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5165f4d067470772c954f26894a11652
http://hdl.handle.net/11019/187
http://hdl.handle.net/11019/187
End of Project Report Ruminant livestock, particularly cattle, are considered the primary reservoir of E. coli O157:H7. This study examined the transmission of E. coli O157:H7 within groups of cattle during winter housing. Holstein Friesian steers we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::52c75ec81171e8f555e5d45dfa58d31b
http://hdl.handle.net/11019/1174
http://hdl.handle.net/11019/1174