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There are 296326 results for: content related to: Chemical Methods for Decontamination of Meat and Poultry

  1. Meat Decontamination

    Handbook of Meat Processing

    Panagiotis N. Skandamis, George-John E. Nychas, John N. Sofos, Pages: 43–85, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch3

  2. Novel Technologies for Microbial Spoilage Prevention

    Handbook of Meat Processing

    Oleksandr Tokarskyy, Douglas L. Marshall, Pages: 263–286, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch14

  3. PREVENTION AND DECONTAMINATION OF ESCHERICHIA COLI O157:H7 ON RAW BEEF CARCASSES IN COMMERCIAL BEEF ABATTOIRS

    Journal of Rapid Methods & Automation in Microbiology

    Volume 14, Issue 1, March 2006, Pages: 1–95, JESSICA RENEE EDWARDS and DANIEL Y.C. FUNG

    Article first published online : 27 APR 2006, DOI: 10.1111/j.1745-4581.2006.00037.x

  4. Microbiological and Sensory Properties of Beef

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Leo M. L. Nollet, Pages: 199–207, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch14

  5. Ozone in Meat Processing

    Ozone in Food Processing

    Colm O'Donnell, B. K. Tiwari, P. J. Cullen, Rip G. Rice, Pages: 123–136, 2012

    Published Online : 20 FEB 2012, DOI: 10.1002/9781118307472.ch8

  6. The epidemiology, detection and control of Escherichia coli O157

    Journal of the Science of Food and Agriculture

    Volume 79, Issue 11, August 1999, Pages: 1367–1381, Carol A Phillips

    Article first published online : 15 JUL 1999, DOI: 10.1002/(SICI)1097-0010(199908)79:11<1367::AID-JSFA374>3.0.CO;2-S

  7. Microbiological and Sensory Properties of Fresh and Frozen Pork Products

    Handbook of Meat, Poultry and Seafood Quality, Second Edition

    Leo M. L. Nollet, Pages: 292–307, 2012

    Published Online : 11 JUN 2012, DOI: 10.1002/9781118352434.ch20

  8. Meat and Meat Products

    HACCP and ISO 22000: Application to Foods of Animal Origin

    Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Persefoni Tserkezou, Pages: 181–276, 2009

    Published Online : 30 NOV 2009, DOI: 10.1002/9781444320923.ch4

  9. Bacterial Hazards in Fresh and Fresh-Cut Produce: Sources and Control

    Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions

    Alejandro Castillo, M. Ofelia Rodríguez-García, Pages: 43–58, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470752579.ch4

  10. Safety of Meat and Meat Products in the Twenty-first Century

    Practical Food Safety: Contemporary Issues and Future Directions

    Ian Jenson, Paul Vanderlinde, John Langbridge, John Sumner, Pages: 553–575, 2014

    Published Online : 4 APR 2014, DOI: 10.1002/9781118474563.ch27

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    Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 2, March 2012, Pages: 119–132, J. H. Chen, Y. Ren, J. Seow, T. Liu, W. S. Bang and H. G. Yuk

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1541-4337.2011.00177.x

  12. Microbiological contamination of ovine carcasses associated with the presence of wool and faecal material

    Journal of Applied Bacteriology

    Volume 81, Issue 6, December 1996, Pages: 594–600, M.E. Biss and S.C. Hathaway

    Article first published online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1996.tb03552.x

  13. You have free access to this content
    References

    Salmonella: A Practical Approach to the Organism and its Control in Foods

    Chris Bell, Alec Kyriakides, Pages: 299–315, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999455.refs

  14. Reduction of Microbial Counts at a Commercial Beef Koshering Facility

    Journal of Food Science

    Volume 64, Issue 4, July 1999, Pages: 719–723, M. N. Hajmeer, J. L. Marsden, B. A. Crozier-Dodson, I. A. Basheer and J. J. Higgins

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15118.x

  15. Bacteriocins

    Decontamination of Fresh and Minimally Processed Produce

    Antonio Gálvez, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos, Rubén Pérez Pulido, Pages: 317–332, 2012

    Published Online : 20 FEB 2012, DOI: 10.1002/9781118229187.ch18

  16. Properties of Microorganisms that Cause Foodborne Disease

    The Microbiological Safety of Food in Healthcare Settings

    Barbara M. Lund, Paul R. Hunter, Pages: 12–233, 2008

    Published Online : 9 MAY 2008, DOI: 10.1002/9780470697757.ch2

  17. Irradiation of Seeds and Sprouts

    Food Irradiation Research and Technology, Second Edition

    Kathleen T. Rajkowski, Md. Latiful Bari, Pages: 295–316, 2012

    Published Online : 19 SEP 2012, DOI: 10.1002/9781118422557.ch16

  18. SOURCES OF CONTAMINATION DURING SLAUGHTER AND MEASURES FOR CONTROL

    Journal of Food Safety

    Volume 18, Issue 4, December 1998, Pages: 321–339, J.J. SHERIDAN

    Article first published online : 3 APR 2007, DOI: 10.1111/j.1745-4565.1998.tb00223.x

  19. Decontamination of Inoculated Beef with Sequential Spraying Treatments

    Journal of Food Science

    Volume 63, Issue 5, September 1998, Pages: 890–900, L.R. GRAVES DELMORE, J.N. SOFOS, G.R. SCHMIDT and G.C. SMITH

    Article first published online : 11 JAN 2007, DOI: 10.1111/j.1365-2621.1998.tb17921.x

  20. Sources of Contamination During Slaughter and Measures for Control

    Food Safety: The Implications of Change from Producerism to Consumerism

    James J. Sheridan, Michael O'Keeffe, Mark Rogers, Pages: 137–155, 2008

    Published Online : 16 APR 2008, DOI: 10.1002/9780470385074.ch11