Mindy Brashears

Q: What Schools Are Affiliated With Mindy Brashears

Mindy Brashears is affiliated with the following schools: University of Nebraska–Lincoln, Texas Tech University

Why Is Mindy Brashears Influential?

According to Wikipedia, Mindy Brashears is the former Under Secretary for Food Safety at the U.S. Department of Agriculture. She was nominated by President Donald J. Trump and confirmed by a Senate vote on March 23, 2020 and concluded her service on January 20, 2021. Her responsibilities in this role included leading the nation's Food Safety and Inspection Service and its team of over 10,000 food inspectors and scientists. She chaired the Codex Alimentarius Policy Committee, which made her the highest-ranking food safety official in the U.S. government during her tenure.

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Mindy Brashears's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Prevalence of Escherichia coli O157:H7 and performance by beef feedlot cattle given Lactobacillus direct-fed microbials. (2003) (221)
Isolation, selection, and characterization of lactic acid bacteria for a competitive exclusion product to reduce shedding of Escherichia coli O157:H7 in cattle. (2003) (219)
Effects of live cultures of Lactobacillus acidophilus (strains NP45 and NP51) and Propionibacterium freudenreichii on performance, carcass, and intestinal characteristics, and Escherichia coli strain O157 shedding of finishing beef steers. (2003) (152)
Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. (2002) (141)
Pre-harvest interventions to reduce carriage of E. coli O157 by harvest-ready feedlot cattle. (2005) (115)
Reduction of Escherichia coli O157 in finishing beef cattle by various doses of Lactobacillus acidophilus in direct-fed microbials. (2005) (106)
Dietary supplementation with Lactobacillus- and Propionibacterium-based direct-fed microbials and prevalence of Escherichia coli O157 in beef feedlot cattle and on hides at harvest. (2004) (101)
Cross-sectional study examining Salmonella enterica carriage in subiliac lymph nodes of cull and feedlot cattle at harvest. (2013) (97)
Changes in antimicrobial susceptibility in a population of Escherichia coli isolated from feedlot cattle administered ceftiofur crystalline-free acid. (2007) (89)
Microbial profile and antibiotic susceptibility of Campylobacter spp. and Salmonella spp. in broilers processed in air-chilled and immersion-chilled environments. (2002) (88)
Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment. (2006) (84)
Reduction of Escherichia coli O157 and Salmonella in feces and on hides of feedlot cattle using various doses of a direct-fed microbial. (2007) (83)
Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages. (2008) (78)
Substantial within-Animal Diversity of Salmonella Isolates from Lymph Nodes, Feces, and Hides of Cattle at Slaughter (2013) (76)
Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. (2005) (63)
Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcasses. (2009) (62)
The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef. (2014) (60)
Salmonella enterica Burden in Harvest-Ready Cattle Populations from the Southern High Plains of the United States (2007) (57)
Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter (2017) (55)
Effects of increasing dose of live cultures of Lactobacillus acidophilus (Strain NP 51) combined with a single dose of Propionibacterium freudenreichii (Strain NP 24) on performance and carcass characteristics of finishing beef steers. (2008) (54)
Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage. (1999) (54)
Lactic acid bacteria and their uses in animal feeding to improve food safety. (2005) (52)
Antimicrobial drug resistance of Salmonella and Escherichia coli isolates from cattle feces, hides, and carcasses. (2007) (52)
Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging Modifications (2001) (51)
Validation of methods used to recover Escherichia coli O157:H7 and Salmonella spp. subjected to stress conditionst. (2001) (50)
Establishment of a microbiological profile for an air-chilling poultry operation in the United States. (2003) (50)
Antimicrobial susceptibility of enteric bacteria recovered from feedlot cattle administered chlortetracycline in feed. (2008) (47)
Applications and safety considerations of Lactobacillus salivarius as a probiotic in animal and human health (2017) (47)
Validation of acid washes as critical control points in hazard analysis and critical control point systems. (2000) (46)
Prevalence and enumeration of Escherichia coli O157 in steers receiving various strains of Lactobacillus-based direct-fed microbials. (2007) (44)
Salmonella and Escherichia coli O157:H7 prevalence in cattle and on carcasses in a vertically integrated feedlot and harvest plant in Mexico. (2013) (41)
Isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodborne pathogens. (2004) (41)
Distribution of Escherichia coli 0157 and Salmonella on hide surfaces, the oral cavity, and in feces of feedlot cattle. (2007) (40)
Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves. (2007) (39)
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella. (2012) (35)
Salmonella diversity and burden in cows on and culled from dairy farms in the Texas High Plains. (2012) (35)
Reduction of Salmonella Enteritidis in shell eggs using directional microwave technology. (2008) (33)
Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef. (2009) (33)
Impact of transportation of feedlot cattle to the harvest facility on the prevalence of Escherichia coli 0157:H7, Salmonella, and total aerobic microorganisms on hides. (2007) (32)
Effects of feeding whole cottonseed and cottonseed products on performance and carcass characteristics of finishing beef cattle. (2006) (32)
Fractional differential equations based modeling of microbial survival and growth curves: model development and experimental validation. (2008) (30)
Salmonella and Campylobacter baseline in retail ground beef and whole-muscle cuts purchased during 2010 in the United States. (2012) (30)
Evaluation of the storage life of vacuum packaged Australian beef. (2011) (29)
The diversity of beef safety: A global reason to strengthen our current systems. (2017) (28)
Animal Feed vs. Human Food: Challenges and Opportunities in Sustaining Animal Agriculture Toward 2050 (2014) (28)
A Systematic Approach to Identify and Characterize the Effectiveness and Safety of Novel Probiotic Strains to Control Foodborne Pathogens (2019) (28)
Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria. (2011) (27)
Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of Cells (2000) (25)
Positive adaptive state: microarray evaluation of gene expression in Salmonella enterica Typhimurium exposed to nalidixic acid. (2007) (24)
Host Responses to the Pathogen Mycobacterium avium subsp. paratuberculosis and Beneficial Microbes Exhibit Host Sex Specificity (2014) (22)
Efficacy of Lactic Acid, Lactic Acid-Acetic Acid Blends, and Peracetic Acid To Reduce Salmonella on Chicken Parts under Simulated Commercial Processing Conditions. (2018) (22)
Effects of the probiotic Lactobacillus animalis in murine Mycobacterium avium subspecies paratuberculosis infection (2013) (21)
Reduction of Escherichia coli O157:H7 in Fresh Spinach, using lactic acid bacteria and chlorine as a multihurdle intervention. (2010) (21)
Effect of intensity of fecal pat sampling on estimates of Escherichia coli O157 prevalence. (2005) (20)
Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor. (2010) (20)
Validation of time and temperature values as critical limits for Salmonella and background flora growth during the production of fresh ground and boneless pork products. (2004) (20)
Effects of using retention-pond water for dust abatement on performance of feedlot steers and carriage of Escherichia coli O157 and Salmonella spp. (2005) (20)
Fate of Escherichia coli O157:H7 in Meat (2009) (19)
Environmental dust exposure as a factor contributing to an increase in Escherichia coli O157 and Salmonella populations on cattle hides in feedyards. (2008) (18)
Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef. (2012) (18)
Reduced Burden of Salmonella enterica in Bovine Subiliac Lymph Nodes Associated with Administration of a Direct‐fed Microbial (2015) (18)
Validation of time and temperature values as critical limits for the control of Escherichia coli O157:H7 during the production of fresh ground beef. (2006) (18)
Development and validation of a most-probable-numberimmunomagnetic separation methodology of enumerating Escherichia coli O157 in cattle feces. (2007) (18)
Spoilage and safety characteristics of ground beef treated with lactic acid bacteria. (2009) (17)
Survival of Escherichia coli O157:H7 in bovine feces over time under various temperature conditions. (2006) (17)
Reduction of multidrug-resistant and drug-susceptible Salmonella in ground beef and freshly harvested beef briskets after exposure to commonly used industry antimicrobial interventions. (2010) (16)
Diversity and susceptibility of Enterococcus isolated from cattle before and after harvest. (2009) (16)
Evaluation of gene expression in a single antibiotic exposure-derived isolate of Salmonella enterica typhimurium 14028 possessing resistance to multiple antibiotics. (2008) (16)
Microbial quality of condensation in fresh and ready-to-eat processing facilities. (2012) (15)
Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks. (2015) (15)
Quality of and mold growth on white enriched bread for military rations following directional microwave treatment. (2008) (15)
Presence of Salmonella and Escherichia coli O157 on the hide, and presence of Salmonella, Escherichia coli O157 and Campylobacter in feces from small-ruminant (goat and lamb) samples collected in the United States, Bahamas and Mexico. (2018) (15)
Influence of casein hydrolysates on exopolysaccharide synthesis by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. (2014) (14)
Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoir. (2011) (14)
A content analysis of food safety measures on television's Food Network. (2009) (13)
POTENTIAL FOR MICROBIAL CONTAMINATION OF SPINACH THROUGH FEEDYARD AIR/DUST GROWING IN CLOSE PROXIMITY TO CATTLE FEEDYARD OPERATIONS (2011) (13)
Effects of simulated dry and wet chilling and aging of beef fat and lean tissues on the reduction of Escherichia coli O157:H7 and Salmonella. (2011) (12)
Genotypic Characterization of Antimicrobial Resistant Salmonella spp. Strains from Three Poultry Processing Plants in Colombia (2021) (11)
Virulence characterization and molecular subtyping of typical and atypical Escherichia coli O157:H7 and O157:H(-) isolated from fecal samples and beef carcasses in Mexico. (2015) (10)
Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef. (2007) (10)
Comparison of quality attributes of shell eggs subjected to directional microwave technology. (2009) (10)
Prevalence of molecular markers for Salmonella and Shiga toxigenic Escherichia coli (STEC) in whole-muscle beef cuts sold at retail markets in Costa Rica (2015) (9)
Control of Listeria monocytogenes in turkey deli loaves using organic acids as formulation ingredients. (2009) (9)
Non-O157 Shiga toxin-producing Escherichia coli in U. S. retail ground beef. (2014) (9)
Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions. (2013) (8)
Environmental Reservoirs and Transmission of Foodborne Pathogens (2008) (8)
Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products. (2016) (8)
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display. (2012) (8)
In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157:H7 Surrogate Enumeration (2021) (8)
Honduran Consumer Perception of Palatability of Enhanced and Non-Enhanced Beef from Various Finishing Diets (2017) (8)
Reduction of Escherichia coli O157:H7 and Salmonella after application of various sanitizing treatments to harvesting knives. (2013) (7)
Effect of ultrafiltered fractions from casein on lactic acid biosynthesis and enzyme activity in yoghurt starter cultures (2013) (7)
Phenotypic and Genotypic Characterization of Antimicrobial Resistance in Salmonella Strains Isolated from Chicken Carcasses and Parts Collected at Different Stages during Processing. (2019) (7)
Evaluation of Process Control to Prevent Contamination of Beef with Non-O157 Shiga Toxin-producing Escherichia coli (STEC) in U.S. Export Abattoirs in Honduras and Nicaragua (2013) (6)
Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum‐tumbled marinated beef products (2016) (6)
High Prevalence of Salmonella in Lymph Nodes and Tonsils of Swine Presented for Slaughter in Mexico (2017) (6)
Biomapping of Microbial Indicators on Beef Subprimals Subjected to Spray or Dry Chilling over Prolonged Refrigerated Storage (2021) (6)
Reduction of Escherichia coli OI57:H7 in fresh spinach using Bovamine® meat cultures as a post-harvest intervention and its impact on sensory properties. (2009) (6)
Seasonal prevalence of potentially positive non-O157 Shiga toxin-producing Escherichia coli (STEC) bovine hides and carcasses in Costa Rica. (2015) (5)
Establishment of a preliminary baseline of Salmonella presence on pork and goat carcasses harvested in the Bahamas to address food and nutritional security interventions. (2018) (5)
A comparison of cell mediators and serum cytokines transcript expression between male and female mice infected with Mycobacterium avium subspecies paratuberculosis and/or consuming probiotics. (2014) (5)
Comparison of rapid enzyme-linked immunosorbent assay and immunomagnetic separation methods for detection of Escherichia coli O157 in fecal, hide, carcass, and ground beef samples. (2007) (5)
Salmonella in beef and produce from honduras. (2015) (5)
Reduced burden of Salmonella enterica in bovine subiliac lymph nodes associated with administration of a direct-fed microbial (2016) (5)
Molecular detection and quantification of viable probiotic strains in animal feedstuffs using the commercial direct fed microbial Lactobacillus animalis NP51 as a model. (2018) (5)
Salmonella and E. coli O157:H7 Prevalence and Generic E. coli and Coliform Quantitative Baseline in Raw Pork and Beef in Retail Channels in Mexico (2016) (5)
Validation of Antimicrobial Interventions for Small and Very Small Processors: A How-to Guide to Develop and Conduct Validations (2013) (5)
In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats (2021) (4)
Comparing the Recovery of Indicator Microorganisms from Beef Trimmings Using Swabbing, Rinsing, and Grinding Methodologies (2018) (4)
Beef assessments using functional magnetic resonance imaging and sensory evaluation. (2017) (4)
Bio-Mapping of Microbial Indicators to Establish Statistical Process Control Parameters in a Commercial Beef Processing Facility (2022) (4)
The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef (2018) (4)
Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating (2018) (4)
Sodium benzoate and sodium bisulfate as preservatives in apple juice and alternative sanitizers for washing cherry tomatoes. (2022) (4)
In-Plant Validation Study of Harvest Process Controls in Two Beef Processing Plants in Honduras. (2019) (3)
Comparison of Phenotypic and Genotypic Methods Used for the Species Identification of Lactobacillus NP51 and Development of a Strain-Specific PCR Assay (2010) (3)
Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions (2021) (3)
Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures. (2012) (3)
Thermal Inactivation of Salmonella in High-Fat Rendering Meat Products. (2018) (3)
The Cost and Effectiveness of Pre-Harvest Interventions in Beef Cattle (2016) (3)
Survival of Escherichia coli O157:H7 after application of lactic acid bacteria. (2018) (3)
Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks (2018) (3)
Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility (2022) (2)
MICROBIOLOGICAL SAFETY OF MEAT | Hurdle Technology (2014) (2)
Multiple Interventions for Improving Food Safety Practices in 2 Small Beef Abattoirs of Honduras and Associated Impacts on Risk-Mitigation Management (2020) (2)
Molecular Characterization of Salmonella from Beef Carcasses and Fecal Samples from an Integrated Feedlot and Abattoir in Mexico. (2017) (2)
Salmonella prevalence in beef lymph nodes and feces from cattle harvested at five Mexican abattoirs (2014) (2)
Draft Genome Sequence of Lactobacillus salivarius L28 Isolated from Ground Beef (2017) (2)
Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures. (2012) (2)
Shiga-toxin producing Escherichia coli (STEC) serogroups exhibit varied thermal susceptibility in marinated beef products (2015) (2)
Serogroup Variation with Use of Immunomagnetic Separation to Detect and Isolate Shiga Toxin-producing Escherichia coli O157 and the Big Six Non-O157 (2018) (2)
Salmonella Presence in Mandibular, Mesenteric, and Subiliac Lymph Nodes Collected from Sheep and Goats in the United States. (2016) (2)
The Spoilage Characteristics of Ground Beef Packaged in High-Oxygen and Low-Oxygen Modified Atmosphere Packages (2006) (2)
Validation of Interventions on Raw Ground Beef Components; Cheek Meat and Weasand (2018) (2)
Testing of Probiotic Bacteria for the Elimination of Escherichia coli O157:H7 in Cattle (2011) (2)
Optimal number of replications for the Meullenet-Owens-Razor-Shear ( MORS ) and tenderness variations between right and left broiler breast (2007) (2)
Chapter 2 Fate of Escherichia coli O 157 : H 7 in Meat (2009) (2)
Seasonal effect on Salmonella, Shiga toxin-producing E. coli O157:H7 and non-O157 in the beef industry in Colombia, South America (2021) (2)
Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips (2015) (2)
Draft Genome Sequence of Enterococcus faecium Strain J19, Isolated from Cabbage (2018) (1)
In Vitro and In Vivo Investigations of Antimicrobial Treatments to Reduce Escherichia coli O157:H7 in Cattle Manure1 (2009) (1)
Corn-Based Distillers' Grains in Diets for Feedlot Cattle Are Associated with the Burden of Escherichia coli O157 in Feces. (2018) (1)
Controlling microbial contamination on the farm: an overview. (2005) (1)
PSVII-9 Ruminal papillae morphology and volatile fatty acid profile of beef feedlot steers fed L. salivarius L28 in replacement for tylosin. (2018) (1)
Efficacy of detergent and quaternary ammonium sanitizer on shiga-toxin producing Escherichia coli (STEC) attached to stainless steel (2015) (1)
Characterization of Antimicrobial Resistant (AMR) Salmonella Enterica Isolates Associated With Cattle at Harvest in Mexico (2019) (1)
LACTIC ACID BACTERIA CULTURES THAT INHIBIT FOOD-BORNE PATHOGENS: U.S. Patent No. US 7,323,166 B2 (2008) (1)
The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks. (2015) (1)
Effects of Sex Class, a Combined Androgen and Estrogen Implant, and Pasture Supplementation on Growth and Carcass Performance and Meat Quality of Zebu-Type Grass-Fed Cattle (2021) (1)
Reduction of Salmonella in Post-Harvest Hot Carcass Pork Using Multiple Interventions (2018) (1)
Dening spoilage : What is shelf life and how is it determined ? (2007) (1)
The influence of meat properties on the attachment and internalization of Shiga-toxin producing Escherichia coli (STEC) in blade tenderized beef products (2015) (1)
Microbial Contamination of Grocery Shopping Trolleys and Baskets in West Texas (2020) (1)
Effect of Direct-Fed Microbial Supplementation on Pathogenic Escherichia coli Fecal Shedding, Live Performance, and Carcass Characteristics in Feedlot Steers (2020) (1)
Antibiotic Resistance of Salmonella Enterica Isolated from Whole-Muscle Beef Cuts and Beef Carcasses in Mexico (2017) (1)
Shiga Toxin Producing Escherichia Coli Presence in Environmental Samples Collected from 4 Different Meat Processing Plants in Honduras (2017) (0)
LACTIC ACID BACTERIA CULTURES THAT INHIBIT FOOD-BORNE PATHOGENS : U . S . Patent No . US 7 , 323 , 166 B 2 (2017) (0)
Thermal inactivation of Salmonella spp. in high fat ground beef (2016) (0)
Reduction of Salmonella in cattle subiliac lymph nodes in a research feedlot setting using a Lactobacillus acidophilus (NP51) based pre-harvest intervention (2014) (0)
The Effects of Castration, Implant Protocol, and Supplementation of Bos indicus-Influenced Beef Cattle under Tropical Savanna Conditions on Growth Performance, Carcass Characteristics, and Meat Quality (2022) (0)
Evaluation of STEC on Beef Intended for Non-intact Use After Treatment with Microwaves and Low Temperature Storage (2019) (0)
PSXIV-18 Feeding behavior of feedlot steers fed combinations of feed additives (2019) (0)
Fatty Acid Composition of Honduran Beef from Various Finishing Diets (2018) (0)
The prevalence of Escherichia coli O157:H7 and salmonella spp. on beef heads and variety meat (2016) (0)
The Effects of Finishing Diet and Enhancement on the Composition and Objective Measures of Tenderness of Honduran Beef (2018) (0)
Beef Carcass Quality as Influenced by Cattle Diet In Honduran Production Systems (2017) (0)
Effect of Lactic Acid Treatment on E. coli and Coliform Growth in Ground Beef after Different Storage Periods and Retail Display Days (2018) (0)
Multi-Drug Resistant Salmonella (2006) (0)
MP00-75 The 2000-2001 Nebraska Poultry Report (2000) (0)
Spicing up Salmonella Diversity: Reflections from International Studies in Mexico and Honduras (2012) (0)
In-plant validation study to determine the efficacy of lactic acid as an antimicrobial intervention on beef heads and variety meats (2016) (0)
Meat Science Review: Effect of direct-fed microbial on Enterococci antibiotic resistance (2018) (0)
Salmonella Presence on Hides, Carcasses and in Lymph Nodes in Beef Cattle Fed Palm Kernel Meal and Poultry Litter Based Diets in Honduras During Dry and Rainy Seasons (2017) (0)
Reduction of pathogenic bacteria in ground beef using a Lactobacillus-based biological intervention (2014) (0)
Tmr Treated with a Fibrolytic Enzyme Product (promote, Agribrands Impact of Aflatoxin in the Feed on Coccidial In- Fection in Broiler Chicks (0)
Survey of Livestock Management and Protein Consumption in Rural Villages of Malawi (2017) (0)
Establishment of Salmonella and E. coli O157 prevalence in show goats (2015) (0)
Preharvest beef safety: production management and pathogen control. (2007) (0)
Meat and Muscle (2019) (0)
Changes in Presence of Shiga Toxin-Producing Escherichia Coli (Stec) and Salmonella Spp. in Very Small Honduran Beef Processing Plants after Personnel Training in Food Safety Practices (2018) (0)
Comparison of Rapid and Immunomagnetic Separation Methods for Detection and Quantification of E . coli O 157 : H 7 in Fecal , Hide , Carcass and Ground Beef Samples : Project Summary (2006) (0)
Reduction of Pathogens in Feces and Lymph Nodes Collected from Beef Cattle Fed Lactobacillus salivarius (L28), Lactobacillus acidophilus (NP51) and Propionibacterium freudenreichii (NP28), Commercially Available Direct-Fed Microbials (2022) (0)
G98-1373 Escherichica coli Testing for Process Control Verification — Pork Carcass Sampling (1998) (0)
An Assessment of Local Byproducts in Beef Finishing Diets in Honduras (2017) (0)
Rapid Quantitative Method Development for Beef and Pork Lymph Nodes Using BAX® System Real Time Salmonella Assay (2023) (0)
Honduran Production Systems and Dietary Impacts on Beef Carcass and Offal Yields and Value (2017) (0)
Effects of Lactic Acid Dipped Beef Trim Stored 24 or 48 H and Chub Storage Duration on Ground Beef Color in Retail Display (2018) (0)
Effects of whole cottonseed on performance , carcass characteristics , and Escherichia coli O 157 shedding of finishing beef steers (2003) (0)
At-risk populations for Salmonella contamination and the effect of pre-slaughter wash/decontamination-Part I (2012) (0)
Shiga-Toxin Producing Escherichia Coli and Salmonella Spp. Prevalence on Sheep Hides Collected Throughout the Harvesting Chain in Various Honduran Slaughter Facilities (2018) (0)
Effect of Different Antimicrobial Applications on Color Stability of Ground Pork (2019) (0)
マリネ牛肉製品における志賀毒素産生大腸菌(STEC)の内在化および熱感受性 (2016) (0)
Impact of ground beef packaging systems and temperature abuse on the safety of ground beef (2012) (0)
Validation of process control to prevent the occurrence of non-O157 Shiga-toxin producing Escherichia coli (STEC) on beef in export abattoirs in Honduras and Nicaragua (2013) (0)
Effect of Organic Acid Applications on Organoleptic Properties of Ground Pork (2019) (0)
Reduction of Salmonella in Post-Harvest Chilled Pork Head Meat Using Multiple Interventions (2018) (0)
Comparison of conventional culture methods with multiplex real-time PCR for salmonella spp. detection in fecal and hide samples from small ruminants (2016) (0)
Antimicrobial Resistance Patterns of Enterococcus Isolated from Feedlot Cattle after Feeding Direct-Fed Microbials in Diets with and Without Tylosin (2017) (0)
Baseline study for prevalence of resistant and susceptible campylobacter in retail ground beef (2016) (0)
Consequences of stress and diet on the immune and endocrine systems of cattle and their effects on the seasonal shedding of Escherichia coli O 157 : H 7 Principal Investigator : (2012) (0)
Impact of Carcass Anatomical Location on the Microbiological Profile of Beef Trimmings (2017) (0)
DISTRIBUTION AND PHENOTYPIC CHARACTERISTICS OF ANTIMICROBIAL RESISTANT ESCHERICHIA COLI ACROSS ANIMAL SPECIES FROM A SINGLE PRODUCTION UNIT (2018) (0)
Global Food Safety Issues (2009) (0)
In-Plant Validation Study to Determine the Efficacy of Lactic Acid as an Antimicrobial Intervention on Beef Trimmings (2017) (0)
Validation of the efficacy of 4.55% FCC 88 lactic acid and 2.5% lactic acid/acetic acid (50/50) blend on offal meats and carcass surfaces under simulated industry conditions (2016) (0)
A Survey of Campylobacter in Beef Cuts at Retail Principal Investigators : (2010) (0)
Validation of pathogen destruction in dry pet foods after production and bagging under simulated industry conditions (2016) (0)
Establishment of non-O157 Shiga Toxin-Producing Escherichia coli (STEC) baseline of retail ground beef in the United States (2014) (0)
Salmonella presence in lymph nodes and tonsils of swine harvested in Cancun and Merida, Mexico (2014) (0)
Prevalence of salmonella found on the surface of small-ruminant carcasses (2016) (0)
The survivability , growth and heat susceptibility of E . coli 0157 : H 7 in enhanced beef brine solutions containing potassium lactate and lactic acid producing bacteria (2012) (0)
Safety of Imported Beef: Opportunities and Breakthroughs (2017) (0)
Presence of Presumptive Shiga Toxin–Producing Escherichia coli and Salmonella on Sheep during Harvest in Honduras (2020) (0)
Influence of market type and time of purchase on bacterial counts and Salmonella and Listeria prevalence in chicken in Vietnam (2021) (0)
Presence of Salmonella on the Carcass, Hide And Feces of Goats and Lambs from Major Livestock Shows in Texas Collected Over 4 Yr (2017) (0)
Presence of Salmonella on Pork Carcasses at Different Time-Points during Harvest in The Bahamas (2017) (0)
Application of Probiotics to Control Foodborne Pathogens from Farm to Fork (2017) (0)
Microbial Profiling of Subprimals Before and After Water Spray and Dry Chilling of Beef Carcasses Subjected to Hot Water Rinses during Long-term Storage (2019) (0)
AN EVALUATION OF THE RELATIONSHIP BETWEEN INCREASED CARCASS WEIGHT AND PROFITABILITY IN HONDURAN FEEDLOT CATTLE (2018) (0)
Effects of the probiotic Lactobacillus animalis in murine Mycobacterium avium subspecies paratuberculosis infection (2013) (0)
Impact of Retail Display Case Lighting and Packaging Type on Microbial Growth and Beef Color (2018) (0)
Salmonella Fate of Salmonella enterica in a Mixed Ingredient Salad Containing Lettuce , Cheddar Cheese , and Cooked Chicken Meat (0)
A Continued Assessment of Local Byproducts in Beef Finishing Diets in Honduras (2017) (0)
05 Control of Food Borne Bacterial Pathogens in Animals and Animal Products through Microbial Antagonism (2005) (0)
Salmonella Presence in Mandibular, Mesenteric, and Subiliac Lymph Nodes Collected from Sheep and Goats in the U.S. (2017) (0)
G1374 Escherichia coli: Testing for Process Control Verification, (2000) (0)

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