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机译:裙带牛排和三尖烤中腌制牛肉生产过程中大肠杆菌O157:H7和鼠伤寒沙门氏菌的扩散和存活
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas AgriLife Research, 2471 TAMU, Texas A&M University,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas AgriLife Research, 2471 TAMU, Texas A&M University,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas AgriLife Research, 2471 TAMU, Texas A&M University,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas AgriLife Research, 2471 TAMU, Texas A&M University,College Station, Texas 77843-2471, USA;
Center for Food Safety, Meat Science Section, Department of Animal Science, Texas AgriLife Research, 2471 TAMU, Texas A&M University,College Station, Texas 77843-2471, USA;
机译:带有香芹酚或百里香酚的照烧酱可以有效控制大肠杆菌O157:H7,单核细胞增生李斯特菌,鼠伤寒沙门氏菌和腌制牛肉和腌汁中的本地菌群
机译:食源性病原体(大肠杆菌O157:H7,鼠伤寒沙门氏菌,金黄色葡萄球菌,单核细胞增生李斯特菌和副溶血性弧菌)在用酱油腌制的即食即食蟹中的存活
机译:超临界二氧化碳处理对腌料和腌制猪肉中的普通大肠杆菌,单核细胞增生性李斯特菌,鼠伤寒沙门氏菌和大肠杆菌O157:H7的影响
机译:腌制牛肉中真空翻滚过程中的大肠杆菌O157.-H7和鼠伤寒沙门氏菌的穿透和生存能力
机译:大肠杆菌O157:H7和沙门氏菌。重组牛排生产和烹饪的风险评估。
机译:大肠杆菌O157:H7在地面烤牛肉中的生存和生长受pH酸化剂和温度的影响。
机译:小鼠腹腔巨噬细胞内大肠杆菌O157:H7的存活和复制小鼠腹腔巨噬细胞内大肠杆菌O157:H7的存活和增殖