Similar Items: Comparison of six commercial systems for the detection of non-O157 STEC in meat and vegetables
- Identification of the gamma irradiation dose applied to ground beef that reduces Shiga toxin producing Escherichia coli but has no impact on consumer acceptance
- Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
- Validación de irradiación para reducir la presencia de Escherichia coli productor de toxina Shiga en carne picada fresca.
- Genomic analysis of shiga toxin-containing Escherichia coli O157:H7 isolated from Argentinean cattle
- Isolation and characterization of non-O157 Shiga toxin-producing Escherichia coli from beef carcasses, cuts and trimmings of abattoirs in Argentina
- Risk factors for shiga toxin-producing Escherichia coli-associated human diseases
Author: Costa, Magdalena
- Comprehensive evaluation of abattoirs with no Hazard Analysis Critical Control Point plan in Tucumán, Argentina = Evaluación integral de frigoríficos sin un plan de análisis de peligros y puntos críticos de control en Tucumán, Argentina
- Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool
- Analysis of scenarios to reduce the probability of acquiring hemolytic uremic syndrome associated with beef consumption
- Comparison of six commercial systems for the detection of non-O157 STEC in meat and vegetables
- Comprehensive evaluation and implementation of improvement actions in bovine abattoirs to reduce pathogens exposure
- Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli
Author: Sucari, Adriana
- Comprehensive evaluation and implementation of improvement actions in butcher shops
- Comparison of six commercial systems for the detection of non-O157 STEC in meat and vegetables
- Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid
- Comprehensive evaluation and implementation of improvement actions in bovine abattoirs to reduce pathogens exposure
- Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments
- Evaluation of decontamination efficacy of commonly used antimicrobial interventions for beef carcasses against Shiga toxin-producing Escherichia coli