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pro vyhledávání: '"Terry Proescholdt"'
Autor:
Terry Proescholdt
Viruses are becoming increasingly recognized as major causes of foodbome diseases. While adequate cooking is a time-tested method of inactivating viral contaminants, the numerous outbreaks of viral foodbome disease indicate that either thorough cooki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6f56c9f036c75461f39ffb4fc173a4c
https://doi.org/10.31274/rtd-180813-13871
https://doi.org/10.31274/rtd-180813-13871
Publikováno v:
Journal of Food Protection. 60:426-429
Four selected viruses were irradiated in ground pork with an electron beam at absorbed doses of 4.4 to 5.27 kG. Irradiated and nonirradiated viruses were heated at four temperatures for four time intervals and assayed for surviving virus. Data were e
Publikováno v:
Laboratory Medicine. 26:794-799
Microbiologic testing of foods is an increasingly important aspect of microbiology. Food microbiology focuses on two techniques—enumeration of bacteria as a measure of quality and detection of specific microorganisms as a measure of foodborne disea
Autor:
David G. White, Kyung Y. Lee, Linda L. English, David D. Wagner, Terry Proescholdt, Peggy J. Carter, Joshua R. Hayes
Publikováno v:
Applied and environmental microbiology. 69(12)
From March 2001 to June 2002, a total of 981 samples of retail raw meats (chicken, turkey, pork, and beef) were randomly obtained from 263 grocery stores in Iowa and cultured for the presence of Enterococcus spp. A total of 1,357 enterococcal isolate