The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings
- 1 June 2000
- journal article
- Published by Elsevier in Food Research International
- Vol. 33 (5) , 387-392
- https://doi.org/10.1016/s0963-9969(00)00060-0
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Cell density dependent acid sensitivity in stationary phase cultures of enterohemorrhagicEscherichia coliO157:H7FEMS Microbiology Letters, 1999
- An Outbreak ofEscherichia coliO157:H7 Infections Associated with Leaf Lettuce ConsumptionThe Journal of Infectious Diseases, 1998
- Efficacy of using a sponge sampling method to recover low levels ofEscherichia coliO157:H7,Salmonella typhimurium, and aerobic bacteria from beef carcass surface tissueFood Microbiology, 1997
- Effects of Steam-Vacuuming and Hot Water Spray Wash on the Microflora of Refrigerated Beef Carcass Surface Tissue Inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenesJournal of Food Protection, 1997
- Escherichia coliO157:H7 in healthy dairy cowsNew Zealand Veterinary Journal, 1997
- Isolation of Escherichia coli 0157 from raw meat productsLetters in Applied Microbiology, 1996
- APPLICATION OF CHLORINE TO REDUCE POPULATIONS OF ESCHERICHIA COLI ON BEEFJournal of Food Safety, 1995
- Efficacy of selected media for recovery of Escherichia coli O157:H7 from frozen chicken meat containing sodium chloride, sodium lactate or polyphosphateFood Microbiology, 1994
- Untreated milk as a source of verotoxigenic E coli O157Veterinary Record, 1993
- An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple ciderPublished by American Medical Association (AMA) ,1993