# positions[].organizations[].parent[].label
College of Agriculture and Life Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
United States Food And Drug Administration

# keywords[]
2.2 Factors Relating To The Physical Environment

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# keywords[]
30 Agricultural, Veterinary And Food Sciences

# educationAndTraining[].organization.label
Texas A&M University - (College Station, Texas, United States)

# publications[].label
Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents.

# publications[].label
Development of a selective medium for isolation of Helicobacter pylori from cattle and beef samples.

# publications[].label
Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet.

# publications[].label
EFFECT OF ACID TREATMENT OF BEEF STRIP LOIN STEAKS ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS

# publications[].label
Ozone treatment for reduction of Escherichia coli 0157:H7 and Salmonella serotype typhimurium on beef carcass surfaces.

# publications[].label
Identification and evaluation of volatile compounds of vacuum and modified atmosphere packaged beef strip loins.

# publications[].label
Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite.

# publications[].label
Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth

# publications[].label
Antimicrobial-resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers.

# publications[].label
Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays.

# publications[].label
Concentrations of Escherichia coli and genetic diversity and antibiotic resistance profiling of Salmonella isolated from irrigation water, packing shed equipment, and fresh produce in Texas.

# publications[].label
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fat.

# publications[].label
Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle.

# publications[].label
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings.

# publications[].label
Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates.

# publications[].label
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces.

# publications[].label
Survey of Residential Refrigerators for the Presence of Listeria monocytogenes.

# publications[].label
Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage, and fermentation in meat.

# publications[].label
EFFECT OF SODIUM LACTATE ON MICROBIAL AND CHEMICAL-COMPOSITION OF COOKED BEEF DURING STORAGE

# publications[].label
Pathogen Survival in Precooked Beef Products and Determination of Critical Control Points in Processing.

# publications[].label
Beef hide antimicrobial interventions as a means of reducing bacterial contamination.

# publications[].label
Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops

# publications[].label
Microbial Flora of Pond-Reared Tilapia ( Tilapia aurea ) Held on Ice.

# publications[].label
Verification of cooking endpoint temperatures in beef by immunoassay of lactate dehydrogenase isozyme 5

# publications[].label
Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni.

# publications[].label
Attempts to isolate Helicobacter from cattle and survival of Helicobacter pylori in beef products.

# publications[].label
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles.

# publications[].label
Retail Case-Life and Microbial Quality of Pre-Marinated, Vacuum Packaged Beef and Chicken Fajitas.

# publications[].label
Examination of Turkey Eggs, Poults and Brooder House Facilities for Campylobacter jejuni.

# publications[].label
FAMILY VERSUS FRIENDS - THEIR RELATIVE IMPORTANCE AS REFERENT OTHERS TO AN AGED POPULATION

# publications[].label
Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

# publications[].label
Indole-lnduced, Green to Brown-Black Pigment Formation by an Acinetobacter Strain from Beef.

# publications[].label
Comparison of methods for contamination removal from beef carcass surfaces (Journal of Food Protection (1995) 58:4)

# publications[].label
Effect of Degree of Sanitation From Slaughter Through Fabrication on the Microbiological and Sensory Characteristics of Beef.

# publications[].label
Evaluating the Efficacy of Three U.S. Department of Agriculture-Approved Antimicrobial Sprays for Reducing Shiga Toxin-Producing Escherichia coli Surrogate Populations on Bob Veal Carcasses.

# publications[].label
CONSUMER AND TRAINED SENSORY COMPARISONS OF COOKED BEEF TOP ROUNDS TREATED WITH SODIUM LACTATE

# publications[].label
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat.

# publications[].label
SOURCES AND DISTRIBUTION OF CAMPYLOBACTER JEJUNI IN TURKEYS

# publications[].label
Survival of salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage.

# publications[].label
Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate

# publications[].label
Potential role of Proteus-Providencia-Morganella species in quality deterioration of beef.

# publications[].label
Serotyping and antibiotic resistance profiling of Salmonella in feedlot and nonfeedlot beef cattle.

# publications[].label
Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses.

# publications[].label
Ostrich slaughter and fabrication: 1. Slaughter yields of carcasses and effects of electrical stimulation on post-mortem pH.

# publications[].label
Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contamination.

# publications[].label
Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C.

# publications[].label
Chemical decontamination strategies for meat

# publications[].label
Prevalence of Campylobacter jejuni in Turkey Carcass Processing and Further Processing of Turkey Products.

# publications[].label
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat.

# publications[].label
Spray-chilling and carcass decontamination systems using lactic and acetic acid.

# publications[].label
LACTIC-ACID MELANOSIS INHIBITORS TO IMPROVE SHELF-LIFE OF BROWN SHRIMP (PENAEUS-AZTECUS)

# publications[].label
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork.

# publications[].label
Critically important antibiotics: criteria and approaches for measuring and reducing their use in food animal agriculture.

# publications[].label
MICROBIAL CONTAMINATION | Decontamination of Fresh Meat

# publications[].label
Reduction of pathogens using hot water and lactic acid on beef trimmings

# publications[].label
Managing food safety: A systematic approach

# publications[].label
Growth of Helicobacter pylori in various liquid and plating media.

# publications[].label
CONTRIBUTION OF LACTOBACILLUS-PLANTARUM AND LEUCONOSTOC-MESENTEROIDES SUBSP MESENTEROIDES TO ATYPICAL ODORS OF BEEF STRIP LOINS

# publications[].label
Use of hot water for beef carcass decontamination.

# publications[].label
Comparison of Antimicrobial Treatments Applied via Conventional or Handheld Electrostatic Spray To Reduce Shiga Toxin-Producing Escherichia coli on Chilled Beef Outside Rounds.

# publications[].label
Microbiological Effects of Acid Decontamination of Beef Carcasses at Various Locations in Processing.

# publications[].label
Hot water and organic acid interventions to control microbiological contamination on hog carcasses during processing.

# publications[].label
Antioxidative/Antimicrobial effects and TBARS in aerobically refrigerated beef as related to Microbial growth (vol 62, pg 1205, 1997)

# publications[].label
Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids

# publications[].label
Identification of a surrogate to validate irradiation processing of selected spices

# publications[].label
Biomechanical and microbiological changes in natural hog casings treated with ozone.

# publications[].label
FLAVOR ATTRIBUTES AND MICROBIAL LEVELS OF FRESH BEEF ROASTS COOKED WITH VARYING FOODSERVICE METHODOLOGY1

# publications[].label
VOLATILE COMPOUNDS ON STERILE PORK LOIN TISSUE INOCULATED WITH LACTOBACILLUS-PLANTARUM AND LACTOBACILLUS-FERMENTUM

# publications[].label
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat.

# publications[].label
Hot water decontamination of beef carcasses for reduction of initial bacterial numbers.

# publications[].label
SODIUM LACTATE AFFECTS PATHOGENS IN COOKED BEEF

# publications[].label
Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing.

# publications[].label
Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef.

# publications[].label
Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin.

# publications[].label
Salmonella contamination during production of cantaloupe: a binational study.

# publications[].label
Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to microbial growth

# publications[].label
Implications of biotechnology, risk assessment, and communications for the safety of foods of animal origin.

# publications[].publisher
American Veterinary Medical Association (AVMA)

# publications[].label
Decontamination of cattle hides prior to slaughter using washes with and without antimicrobial agents.

# publications[].label
Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds.

# publications[].label
In-Plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses.

# publications[].label
OSTRICH SLAUGHTER AND FABRICATION .2. CARCASS WEIGHTS, FABRICATION YIELDS, AND MUSCLE COLOR EVALUATION

# publications[].label
Comparison of Methods for Decontamination from Beef Carcass Surfaces.

# publications[].label
Evaluation of Escherichia coli biotype 1 as a surrogate for Escherichia coli O157:H7 for cooking, fermentation, freezing, and refrigerated storage in meat processes.

# publications[].label
Prevalence of Listeria monocytogenes during production and postharvest processing of cabbage.

# publications[].label
Microbiological effects of acid decontamination of pork carcasses at various locations in processing.

# publications[].label
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaks.

# publications[].label
Peri- and Postharvest Factors in the Control of Shiga Toxin-Producing Escherichia coli in Beef.

# publications[].label
Validation of Thermal Lethality against Salmonella enterica in Poultry Offal during Rendering.

# publications[].label
Inactivation by High-Intensity Pulsed Electric Fields

# publications[].label
Evaluation of an Enrichment-Plating Procedure for the Recovery of Campylobacter jejuni from Turkey Eggs and Meat.

# publications[].label
Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.

# publications[].label
Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures.

# publications[].label
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

# publications[].label
CAMPYLOBACTER INFECTION IN MAN AND ANIMALS - BUTZLER,JP

# publications[].label
Antimicrobial resistance in a One Health context: exploring complexities, seeking solutions, and communicating risks

# publications[].label
Microbiological, sensory and chemical characteristics of vacuum-packaged cooked beef top rounds treated with sodium lactate and sodium propionate

# publications[].label
Prevalence of Salmonella and Campylobacter in beef cattle from transport to slaughter.

# publications[].label
Perceptions of risks of eating undercooked meat and willingness to change cooking practices.

# publications[].label
Evaluation of thermal process lethality for non-pathogenic Escherichia coli as a surrogate for Salmonella in ground beef

# publications[].label
Effect of xylitol on adhesion of Salmonella Typhimurium and Escherichia coli O157:H7 to beef carcass surfaces.

# publications[].label
Antimicrobial resistance of Listeria monocytogenes isolated from various cabbage farms and packing sheds in Texas.

# publications[].label
Trisodium phosphate treatment of pork carcasses

# publications[].label
Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions.

# publications[].label
Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation.

# publications[].label
Fluorescent protein-marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions.

# researcherOn[].awardedBy.label
United States Department of Agriculture - (Washington D.C., District of Columbia, United States)

# researcherOn[].awardedBy.label
United States Department of Agriculture - (Washington D.C., District of Columbia, United States)

# researcherOn[].awardedBy.label
United States Department of Agriculture - (Washington D.C., District of Columbia, United States)

# schools[]
College of Agriculture and Life Sciences

# etdChairOf[].label
Moseley, Tiffany Marie (2009-05). Use of flourescent surrogate organisms for enteric pathogens in validation of carcass decontamination treatments. Master's Thesis.

# etdChairOf[].label
Magana Yepez, Maria Belem (2005-11). Isolation and characterization of potential indicator bacteria to be used for validation of Escherichia coli O157:H7 reduction in beef slaughter plant critical control points. Master's Thesis.

# etdChairOf[].label
Duffy, Elizabeth Anne (2005-11). Prevalence and microbial ecology of Enterobacteriaceae on Texas produce and the survival of Salmonella on parsley as affected by processing and storage. Doctoral Dissertation.

# etdChairOf[].label
Wright, Kyle D. (2011-02). Validation of Hot Water and Lactic Acid Sprays for the Reduction of Enteric Pathogens on the Surface of Beef Carcasses. Master's Thesis.

# etdChairOf[].label
Ungkuraphinunt, Paphapit (2004-11). Factors contributing to the presence of Escherichia coli O157:H7 and O157:NM in feedlots and feedlot cattle.. Master's Thesis.

# etdChairOf[].label
Cabrera-Diaz, Elisa (2009-05). Characterization and evaluation of Escherichia coli biotype I strains for use as surrogates for enteric pathogens in validation of beef carcass interventions. Doctoral Dissertation.