Salmonella - Globe Thesis

Keyword [Salmonella] Result: 181 - 200 \| Page: 10 of 10
181.	Fluorescence in situ hybridization-based detection of Salmonella spp. and Listeria monocytogenes in complex food matrices
182.	The effects of electron beam irradiation and sanitizers in the reduction of pathogens and attachment prevention on spinach
183.	Sequential application of epsilon-polylysine, lauric arginate and acidic calcium sulfate for inactivation of pathogens on raw chicken and beef
184.	Decontamination of berries with ozone and pulsed UV-light
185.	Modeling the transport of Salmonella into whole-muscle meat products during marination
186.	Development of an electrokinetic method of dewatering and upgrading sludge to class A/excellent quality biosolids: Comparison of aerobic and anaerobic municipal sludge
187.	Effect of beef product structure and sublethal cooking history on Salmonella thermal inactivation
188.	Evaluation of the effect of chlorine dioxide and allyl-isothiocyanate on the growth of Salmonella Typhimurium and Listeria monocytogenes on fresh chicken breast and effect of chlorine dioxide exposure on the physical properties of plastic films
189.	Experimental validation of a predictive model for salmonella growth in raw ground beef under dynamic temperatures
190.	Reduction of pathogens in biosolids in Mexico using solar drying beds
191.	Controlling Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in nham, a Thai style fermented pork sausage, by lactic acid bacteria
192.	Longitudinal study of Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in a small and very small fresh meat processing plant environment
193.	Attachment of Salmonella on cantaloupe and effect of electron beam irradiation on quality and safety of sliced cantaloupe
194.	Assessing efficacy of NanoCeramRTM filters for virus concentration from water: Risk assessment for Listeria and Salmonella in food
195.	Development of a novel FRET-based biosensor for detection of foodborne pathogens
196.	A combined convection cooking and Salmonella inactivation model for ground meat and poultry products
197.	Decontamination of sprouting seeds using high hydrostatic pressure
198.	Control of pyridine nucleotide synthesis and recycling in Salmonella enterica
199.	Pyridine transport and assimilation in Salmonella enterica
200.	Improved methods for the detection and characterization of Listeria and Salmonella
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