|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Microbial decontamination and wei ght ofcarcass beef as affected by automated washing pressure and length of time of spray显示文摘 | Crouse J D Anderson M E Naumann H D | 1988 | JFood Prot1988，51，： | 1 |
| 2 | Efficacy of organic acids against Escherichia coliO157:H7 attached to beef carcass tissue using a pilot scale model carcass w asher显示文摘 | Cutter C N Siragusa G R | 1994 | JFood Prot1994，57，： | 1 |
| 3 | Effects of flash freezing, fol-lowed by frozen storage, on reducing Vibrio parahaemolytic-us in Pacific raw oysters ( Crassostrea virginica ) 显示文摘 | Liu C C Lu J Z Su Y C | 2009 | JFood Prot2009，72，1： | 1 |
| 4 | Occurrence of pathogens in raw and ready-to-eat meat and poultry products collected from the retail marketplace in Edmonton, Alberta, Canada显示文摘 | BOHAYCHUK V M GENSLER G E KING R K | 2006 | JFood Prot2006，69，9： | 1 |
| 5 | Prevalence of Esche-richia coli O157:H7in the American bison(Bison bison)显示文摘 | REINSTEIN S FOX J T SHI X | 2007 | JFood Prot2007，70，11： | 1 |
| 6 | Detection of Saphlococcal enterotoxin B in spiked food samples 显示文摘 | Shrive - Lakee L C Shubin Y S Ligler F S | 2003 | JFood Prot2003，66，10： | 1 |
| 7 | Real-time PCR as a tool fordetection of pathogenic bacteria on contaminated food con-tact surfaces by using a single enrichment medium显示文摘 | Mafu AA Pitre M Sirois S | 2009 | JFood Prot2009，72，6： | 1 |
| 8 | Real-time PCR detectionof the thermostable direct hemolysin and thermolabile hemolysingenes in a Vibrio parahaemolyticus cultured from mussels andmussel homogenate associated with a foodbome outbreak显示文摘 | Davis CR Heller LC Peak KK | 2004 | JFood Prot2004，67，5： | 1 |
| 9 | Detection of listeria monocyto 2gene in salmon using the Probelia polymerase chain reaction system 显示文摘 | WAN J KING K FORSYTH S | 2003 | JFood Prot2003，66，3： | 1 |
| 10 | Fate of Listeria monocytogenes on fully ripened Greek Graviera cheese stored at 4, 12, or 25 degrees C in air or vacuum packages: in situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition 显示文摘 | Giannou E Kakur A Matijasic B B | 2009 | JFood Prot2009，72，： | 1 |
| 11 | Rapid, sensitive, and simultaneous de-tection of three foodbome pathogen using magnetic nanobead-basedimmunoseparation and quantum dot-based multipleximmunoassay显示文摘 | WANG H LI YB WANG A | 2011 | JFood Prot2011，74，12： | 1 |
| 12 | Comparisonof reverse transcriptase PCR, reverse transcriptase loop-mediated isothermal amplification, and culture-based assays forSalmonella detection from pork processing environments显示文摘 | Techathuvanan C Draughon FA D’Souza DH | 2011 | JFood Prot2011，74，： | 1 |
| 13 | Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes显示文摘 | STEWART C M COLE M B LEGAN J D | 2001 | JFood Prot2001，64，1： | 1 |
| 14 | Influence of pH oncomplexing of model beta-d-glucans with zearalenone显示文摘 | Yiannikouris A Franois J Poughon L | 2004 | JFood Prot2004，67，12： | 1 |
| 15 | Outbreak of Shiga toxin-producing Escherich ia coli(STEC)O104:H4 infection in Germany causes a paradigmshift with regard to human pathogenicity of STEC strains显示文摘 | Beutin L Martin A | 2012 | JFood Prot2012，75，2： | 1 |
| 16 | Comparison of a rapid ATP biolumincscence assay and standard plate count methods for assessing microbial contamination of consumers′refrigerato-rs显示文摘 | Chen FC Godwin SL | 2006 | JFood Prot2006，69，10： | 1 |
| 17 | Comparison of sublethal injury induced in Salmonella enterica serovar Typhimurium by heat and by different nonthermal treatments显示文摘 | Wuytack E Y Phuong L D Aertsen A | 2003 | JFood Prot2003，66，： | 1 |
| 18 | Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables 显示文摘 | Tony S Carole B | 2001 | JFood Prot2001，，25： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员