National Agricultural Library
U.S. Department of Agriculture

Food Safety Research Projects Database Search

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Displaying projects 1 - 25 of 1596

  1. Low-cost Portable Molecular Diagnostic Platform for Rapid Detection of Poultry Infectious Pathogens (LMDP)

  2. Regulating Stx Prophage To Manage Transmission And Virulence Of Shiga-Toxin Producing Escherichia Coli

  3. Understanding ecology and distribution of Shiga toxin-producing Escherichia coli O157 and Non- O157 in US swine feed mills

  4. Comparison of MALDI TOF MS and MALDI FTMS for Typing Vibrio Bacteria

  5. Bacterial Nitrogen Metabolism and Its Regulation

  6. Evaluating the Efficacy of Commonly used Antimicrobial Interventions on Shiga-toxin Producing E. coli Serotypes O26, O103, O111, O145 and O157

  7. Structural and Functional Characterization of Allergens

  8. NMR of Synthetic Saccharides Related to E. Coli O-148 and B. Burgdorferi

  9. Structural Studies of Fimbriae of Enterotoxigenic E. Coli (ETEC)

  10. Rapid Detection of Ribosome-Inactivating Protein Toxins in Foods

  11. Microbial Genetics of Non-0157:H7 Shiga-Like Toxin Producing Escherichia Coli Insulated From Humans and Foods

  12. Investigating the Mechanisms of Drug Resistance and Pathogenicity in Clinical Escherichia Coli Isolates from Veterinary Sources

  13. Surveillance of antimicrobial resistance (AMR) in E. coli on beef and pork meat on retail sale in the UK (October to December 2021)

  14. A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom

    • Investigators
      C Willis; F Jorgensen; S.A. Cawthraw; H Aird; S Lai; M Chattaway; I Lock; E. Quill; G Raykova
    • Funding Source
      Food Standards Agency

  15. Transmission of AMR bacteria during the processing of chicken meat

  16. Comparison of New Intervention Additives/Chemicals with Interventions Presently in Use for Reducing Incidence of Escherichia coli O157:H7 on Beef Cuts and Beef Trimmings

  17. Reduction of Escherichia coli O157:H7 and Normal Micro-organisms by Hot Acid Dip in Combination with Vacuum Packaging and Microwave Treatment in Meat

  18. Reduction of Bacterial Populations on Beef Heads, Tongues and Three Variety Meats Originating From Beef Heads/Tongues

  19. Association of Viable but Non-Culturable Escherichia coli O157:H7 with Beef and Beef Products

  20. Detection of Escherichia coli O157:H7 in Frozen Retained Product Using a Greatly Increased Sample Size

  21. Escherichia coli O157:H7 Risk Assessment for the Production and Cooking of Blade Tenderized Steaks: Determination of Lethality Requirements for Blade Tenderized Steaks

  22. Isolation and Identification of Bacteria Found in Raw Ground Beef that Inhibit the Growth of Eschericia coli O157:H7

  23. Analysis of E. coli Removal from Beef Tissues Using Laser Scanning Confocal Microscopy

  24. Characterization of Growth Potential of Escherichia coli O157:H7 in Irradiated Beef Patties and Effect of Packaging Material

  25. Detection and Control of External Pathogens through Microbial Mapping: The New York Cull Dairy Cow Project