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Results: 1-25 | 26-39
Results: 1-25/39
Comparison of selective and non-selective enrichment media in the detection of Listeria monocytogenes from meat containing Listeria innocua
Authors: Duffy, G Walsh, D Sheridan, JJ Logue, CM Harrington, D Blair, IS McDowell, DA
Citation: G. Duffy et al., Comparison of selective and non-selective enrichment media in the detection of Listeria monocytogenes from meat containing Listeria innocua, J APPL MICR, 90(6), 2001, pp. 994-999
Antibiotic resistance among Listeria, including Listeria monocytogenes, inretail food
Authors: Walsh, D Duffy, G Sheridan, JJ Blair, IS McDowell, DA
Citation: D. Walsh et al., Antibiotic resistance among Listeria, including Listeria monocytogenes, inretail food, J APPL MICR, 90(4), 2001, pp. 517-522
Thermal resistance of wild-type and anti biotic-resistant Listeria monocytogenes in meat and potato substrates
Authors: Walsh, D Sheridan, JJ Duffy, G Blair, IS McDowell, DA Harrington, D
Citation: D. Walsh et al., Thermal resistance of wild-type and anti biotic-resistant Listeria monocytogenes in meat and potato substrates, J APPL MICR, 90(4), 2001, pp. 555-560
The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting
Authors: McGeehin, B Redmond, GA Sheridan, JJ Butler, F
Citation: B. Mcgeehin et al., The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting, J MUSCLE F, 12(3), 2001, pp. 185-195
The shear force of very-rapidly chilled lamb - 2: The effect of muscle excision
Authors: McGeehin, B Redmond, GA Sheridan, JJ Butler, F
Citation: B. Mcgeehin et al., The shear force of very-rapidly chilled lamb - 2: The effect of muscle excision, J MUSCLE F, 12(3), 2001, pp. 197-206
A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat products
Authors: Cloak, OM Duffy, G Sheridan, JJ Blair, IS McDowell, DA
Citation: Om. Cloak et al., A survey on the incidence of Campylobacter spp. and the development of a surface adhesion polymerase chain reaction (SA-PCR) assay for the detection of Campylobacter jejuni in retail meat products, FOOD MICROB, 18(3), 2001, pp. 287-298
Use of steam condensing at subatmospheric pressures to reduce Escherichia coli O157 : H7 numbers on bovine hide
Authors: McEvoy, JM Doherty, AM Sheridan, JJ Blair, IS McDowell, DA
Citation: Jm. Mcevoy et al., Use of steam condensing at subatmospheric pressures to reduce Escherichia coli O157 : H7 numbers on bovine hide, J FOOD PROT, 64(11), 2001, pp. 1655-1660
The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum
Authors: Redmond, GA McGeehin, B Sheridan, JJ Butler, F
Citation: Ga. Redmond et al., The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum, MEAT SCI, 59(3), 2001, pp. 293-301
Factors affecting the pH decline in lamb after slaughter
Authors: McGeehin, B Sheridan, JJ Butler, F
Citation: B. Mcgeehin et al., Factors affecting the pH decline in lamb after slaughter, MEAT SCI, 58(1), 2001, pp. 79-84
The survival of Escherichia coli O157 : H7 in slurry from cattle fed different diets. (vol 32, pg 152, 2000)
Authors: McGee, P Bolton, DJ Sheridan, JJ Early, B Leonard, N
Citation: P. Mcgee et al., The survival of Escherichia coli O157 : H7 in slurry from cattle fed different diets. (vol 32, pg 152, 2000), LETT APPL M, 33(5), 2001, pp. 402-402
The survival of Escherichia coli O157 : H7 in slurry from cattle fed different diets
Authors: McGee, P Bolton, DJ Sheridan, JJ Earley, B Leonard, N
Citation: P. Mcgee et al., The survival of Escherichia coli O157 : H7 in slurry from cattle fed different diets, LETT APPL M, 32(3), 2001, pp. 152-155
Beef HACCP: intervention and non-intervention systems
Authors: Bolton, DJ Doherty, AM Sheridan, JJ
Citation: Dj. Bolton et al., Beef HACCP: intervention and non-intervention systems, INT J F MIC, 66(1-2), 2001, pp. 119-129
A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples
Authors: Duffy, G Kilbride, B Sheridan, JJ Blair, IS McDowell, DA
Citation: G. Duffy et al., A membrane-immunofluorescent-viability staining technique for the detection of Salmonella spp. from fresh and processed meat samples, J APPL MICR, 89(4), 2000, pp. 587-594
The effect of culture growth phase on induction of the heat shock responsein Yersinia enterocolitica and Listeria monocytogenes
Authors: McMahon, CMM Byrne, CM Sheridan, JJ McDowell, DA Blair, IS Hegarty, T
Citation: Cmm. Mcmahon et al., The effect of culture growth phase on induction of the heat shock responsein Yersinia enterocolitica and Listeria monocytogenes, J APPL MICR, 89(2), 2000, pp. 198-206
The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype O : 3 in pure culture
Authors: Logue, CM Sheridan, JJ McDowell, DA Blair, IS Hegarty, T
Citation: Cm. Logue et al., The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype O : 3 in pure culture, J APPL MICR, 88(6), 2000, pp. 1001-1008
Thermal inactivation of Listeria monocytogenes and Yersinia enterocoliticain minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort
Authors: Bolton, DJ McMahon, CM Doherty, AM Sheridan, JJ McDowell, DA Blair, LS Harrington, D
Citation: Dj. Bolton et al., Thermal inactivation of Listeria monocytogenes and Yersinia enterocoliticain minced beef under laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort, J APPL MICR, 88(4), 2000, pp. 626-632
Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops
Authors: Redmond, GA McGeehin, B Sheridan, JJ Butler, F
Citation: Ga. Redmond et al., Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops, J MUSCLE F, 11(2), 2000, pp. 69-84
E-coli O157 : H7; A European perspective
Authors: Duffy, G Garvey, P Sheridan, JJ
Citation: G. Duffy et al., E-coli O157 : H7; A European perspective, IRISH J A F, 39(2), 2000, pp. 173-182
Behaviour of Listeria monocytogenes in the presence of Listeria innocua during storage of minced beef under vacuum or in air at 0 degrees C and 10 degrees C
Authors: Duffy, G Walsh, D Sheridan, JJ Logue, CM Harrington, D Blair, IS McDowell, DA
Citation: G. Duffy et al., Behaviour of Listeria monocytogenes in the presence of Listeria innocua during storage of minced beef under vacuum or in air at 0 degrees C and 10 degrees C, FOOD MICROB, 17(6), 2000, pp. 571-578
Effect of pH on survival, thermotolerance, and verotoxin production of Escherichia coli O157 : H7 during simulated fermentation and storage
Authors: Duffy, G Riordan, DCR Sheridan, JJ Call, JE Whiting, RC Blair, IS McDowell, DA
Citation: G. Duffy et al., Effect of pH on survival, thermotolerance, and verotoxin production of Escherichia coli O157 : H7 during simulated fermentation and storage, J FOOD PROT, 63(1), 2000, pp. 12-18
The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir
Authors: McEvoy, JM Doherty, AM Finnerty, M Sheridan, JJ McGuire, L Blair, IS McDowell, DA Harrington, D
Citation: Jm. Mcevoy et al., The relationship between hide cleanliness and bacterial numbers on beef carcasses at a commercial abattoir, LETT APPL M, 30(5), 2000, pp. 390-395
The effects of preslaughter washing on the reduction of Escherichia coli O157 : H7 transfer from cattle hides to carcasses during slaughter
Authors: Byrne, CM Bolton, DJ Sheridan, JJ McDowell, DA Blair, IS
Citation: Cm. Byrne et al., The effects of preslaughter washing on the reduction of Escherichia coli O157 : H7 transfer from cattle hides to carcasses during slaughter, LETT APPL M, 30(2), 2000, pp. 142-145
The role of microbiological testing in systems for assuring the safety of beef
Authors: Brown, MH Gill, CO Hollingsworth, J Nickelson, R Seward, S Sheridan, JJ Stevenson, T Sumner, JL Theno, DM Usborne, WR Zink, D
Citation: Mh. Brown et al., The role of microbiological testing in systems for assuring the safety of beef, INT J F MIC, 62(1-2), 2000, pp. 7-16
Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157 : H7 in pepperoni
Authors: Riordan, DCR Duffy, G Sheridan, JJ Whiting, RC Blair, IS McDowell, DA
Citation: Dcr. Riordan et al., Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157 : H7 in pepperoni, APPL ENVIR, 66(4), 2000, pp. 1726-1729
Survival of Escherichia coli O157 : H7 in bottled natural mineral water
Authors: Kerr, M Fitzgerald, M Sheridan, JJ McDowell, DA Blair, IS
Citation: M. Kerr et al., Survival of Escherichia coli O157 : H7 in bottled natural mineral water, J APPL MICR, 87(6), 1999, pp. 833-841
Risultati: 1-25 | 26-39