National Agricultural Library
U.S. Department of Agriculture

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Displaying projects 1 - 25 of 68

  1. Anti-Listeria Action of Levulinate

  2. Antimicrobial Interventions/Application Methods for the Reduction of Escherichia coli O157:H7 and Salmonella in Beef Trimming and/or Ground Beef

  3. Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products

  4. Beyond Intent: Assessment and Validation of On-package Handling and Cooking Instructions for Uncooked, Breaded Meat and Poultry Products to Promote Consumer Practices that Reduce Foodborne Illness Risks

  5. Comparison of Rapid Test Methods and Validation of Composite Sampling for Detection of Escherichia coli O157:H7 in Raw Beef Trims and Raw Ground Beef

  6. Comparison of Use of Activated Lactoferrin with Use of a 'Gold Standard' Combination/Concentration of Antimicrobials for Post-Processing Control of Listeria monocytogenes in Read)4to-Eat Meat Products

  7. Control of Listeria monocytogenes in Ready-to-Eat Meats using Cetyl Pyrindium Chloride (CPC) and Shelf Life Extension of RTE Meats Treated with CPC

  8. Controlling Listeria monocytogenes in Natural, Ready-to-Eat Meat and Poultry Products

  9. Controlling Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products Using Food-Approved Antimicrobials Benzoate, Propionate, and Sorbate

  10. Cost Effective Treatments to Minimize Listeria monocytogenes Cross Contamination of Ready-To-Eat Meats by the In-Store Deli Meat Slicer, Phase II

  11. Cost Effective Treatments to Minimize Listeria monocytogenes Cross Contamination of Ready-To-Eat Meats by the In-Store Deli Meat Slicer

  12. Determination of the prevalence of resistance to biocides in Salmonella and identification of the genetic mechanisms of resistance

  13. Determining the Likelihood that Salmonella Develops Heat Resistance during Thermal Processing of Commercial, Whole-Muscle, Ready-to-Eat Meat Products

  14. Developing Validated Time-Temperature Thermal Processing Guidelines for Ready-To-Eat Deli Meat and Poultry Products

  15. Development and Evaluation of Control Strategies for Listeria monocytogenes in Retail Deli Environments

  16. Development of an Intervention to Reduce the Likelihood of Salmonella Contamination in Raw Poultry Intended for use in the Manufacture of Frozen, Not-Ready-to-Eat Entrees

  17. Development of Ion Mobility Spectrometry (IMS) Applications for Listeria Detection and Monitoring In Food Processing Plants

  18. Development of Real-time PCR Methodology for the Rapid Enumeration of Low Numbers of Salmonella/Gram of Ground Beef Without Enrichment

  19. Distribution of Virulent and Avirulent Subclones of E. coli 0157:H7 in the U.S.

  20. The dynamics of Salmonella infection in cattle and their peripheral lymph nodes

  21. E. coli 0157:147 Intimin Expressed by Transgenic Plant Cells as a Candidate Oral Vaccine for Cattle

  22. E. coli 0157:147 Intimin Expressed by Transgenic Plant Cells as a Candidate Oral Vaccine for Cattle

  23. Effect of Flagellin and Intimin Type Expression on Colonization of Bovine Intestine by Non-O157 Shiga Toxin-Producing E. Coli (STEC)

  24. Effect of Traditional and Modified Enhancement Solution Ingredients on Survival of Escherichia coli O157:H7 during Storage and Cooking of Moisture-Enhanced Beef

    • Investigators
      Sofos, John; Smith, Gary; Shen, Cangliang; Ko, Kyung Yuk ; Gupta, Shivani ; Geornaras, Ifigenia; Chorianopoulos, Nikos; Byelashov, Oleksandr; Belk, Keith; Adler, Jeremy
    • Funding Source
      Fndn. for Meat and Poultry Research and Education
    • Start date
      2009
    • End date
      2015

  25. Efficacy of Chlorine Dioxide Against Listeria Monocytogenes in Brine Solutions