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Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.
Echeverry A, Brooks JC, Miller MF, Collins JA, Loneragan GH, Brashears MM. Echeverry A, et al. J Food Prot. 2010 Dec;73(12):2169-79. doi: 10.4315/0362-028x-73.12.2169. J Food Prot. 2010. PMID: 21219733 Free article.
Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.
Wolf MJ, Miller MF, Parks AR, Loneragan GH, Garmyn AJ, Thompson LD, Echeverry A, Brashears MM. Wolf MJ, et al. Among authors: echeverry a. J Food Prot. 2012 Nov;75(11):1968-73. doi: 10.4315/0362-028X.JFP-12-038. J Food Prot. 2012. PMID: 23127705 Free article.
Substantial within-animal diversity of Salmonella isolates from lymph nodes, feces, and hides of cattle at slaughter.
Gragg SE, Loneragan GH, Nightingale KK, Brichta-Harhay DM, Ruiz H, Elder JR, Garcia LG, Miller MF, Echeverry A, Ramírez Porras RG, Brashears MM. Gragg SE, et al. Among authors: echeverry a. Appl Environ Microbiol. 2013 Aug;79(15):4744-50. doi: 10.1128/AEM.01020-13. Epub 2013 Jun 21. Appl Environ Microbiol. 2013. PMID: 23793628 Free PMC article.
53 results