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Articles from Microbial Update International (October 1, 2006)

1-11 out of 11 article(s)
Title Author Type Words
Control foodborne pathogens during processing with low-dose e-beams. 360
Ensuring the safety of frankfurters with thermal processing. 405
Environmental stresses have an impact on bacteria. 418
Immunosensors speed rapid detection. 376
Mustard flour kills E. coli O157:H7 in ground beef. 370
Optimize acidified warm water treatment to improve microbiological status, quality of lettuce. 369
Potential resistance to antimicrobials shown by certain bacteria. 356
Preventive maintenance critical to safety management system. 282
The survival of foodborne pathogens in food processing facilities is affected by the composition of surface materials, the availability of nutrients and moisture, and temperature. 117
Thermally inactivate Salmonella on cantaloupe using hot water. 370
Use of antimicrobials in edible films requires knowledge of properties, environment. 375

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