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Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C.

Ingham, Steven C, Rishi K Wadhera, Melody A Fanslau, and Dennis R Buege. 2005. “Growth of Salmonella Serovars, Escherichia Coli O157:H7, and Staphylococcus Aureus During Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30 Degrees C.”. Journal of Food Protection 68 (7): 1457-61.

Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.

Ingham, Steven C, Michael D DeVita, Rishi K Wadhera, Melody A Fanslau, and Dennis R Buege. 2005. “Evaluation of Small-Scale Hot-Water Postpackaging Pasteurization Treatments for Destruction of Listeria Monocytogenes on Ready-to-Eat Beef Snack Sticks and Natural-Casing Wieners.”. Journal of Food Protection 68 (10): 2059-67.

Design and methods of the Echo WISELY (Will Inappropriate Scenarios for Echocardiography Lessen SignificantlY) study: An investigator-blinded randomized controlled trial of education and feedback intervention to reduce inappropriate echocardiograms.