Search
Now showing items 1-5 of 5
Evaluation of Salmonella Controls for Offal Rendering and Frames Used in Mechanically Separated Chicken
(2019-05-08)
.
This study was conducted to verify and continue to enhance the area of food safety within fresh and further processed poultry products. Objectives included: 1) determine the thermal inactivation of Salmonella enterica ...
EXPLORING THE ECOLOGY OF SALMONELLA WITHIN COHORTS OF BEEF CATTLE
(2019-11-13)
Salmonella is a leading bacterial pathogen, causing a significant number of human infections and deaths every year in the United States. Recently, the increase in the prevalence of ceftriaxone and azithromycin resistance ...
Thermal Lethality Validation for Human Pathogenic Salmonella and the Salmonella Surrogate Enterococcus Faecium on Chicken Feathers and Blood
(2019-11-14)
With the passage of the FDA Food Modernization Act (FSMA) in 2011 and its implementing rules, food safety preventive controls may be developed and used to prevent food safety hazards from being transmitted in finished ...
Evaluation of Autogenous Vaccine Use in Reducing Salmonella Contamination in Lymph Nodes from Feedlot Cattle in Texas
(2019-11-25)
Salmonella prevalence in ground beef has been a continuous challenge in the beef industry. Few studies have presented a potential solution for this problem, as Salmonella prevalence can vary regionally, seasonally, and ...
Dynamic Monitoring and Displacement Ventilation to Prevent Pathogen Spread During Meat Processing
(2019-11-08)
Shiga toxin producing E. coli (STEC) and Salmonella are two prominent bacteria that are recognized in pathogenic spread in the meat industry. In recent years outbreaks have occurred due to the ingestion of contaminated ...