Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings

por Jiménez, Reagan L., Brashears, Mindy M., Bueno López, Rossy, Vargas, David A., Sanchez-Plata, Marcos X.
Publicado 2023

Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility

por Bueno López, Rossy, Vargas, David A., Jimenez, Reagan L., Casas, Diego E., Miller, Markus F., Brashears, Mindy M., Sanchez-Plata, Marcos X.
Publicado 2022

Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels

por De Villena, Juan F., Vargas, David A., Bueno López, Rossy, Chávez-Velado, Daniela R., Casas, Diego E., Jiménez, Reagan L., Sanchez-Plata, Marcos X.
Publicado 2022

Data-Mining Poultry Processing Bio-Mapping Counts of Pathogens and Indicator Organisms for Food Safety Management Decision Making

por Vargas, David A., De Villena, Juan F., Larios, Valeria, Bueno López, Rossy, Chávez-Velado, Daniela R., Casas, Diego E., Jiménez, Reagan L., Blandon, Sabrina E., Sanchez-Plata, Marcos X.
Publicado 2023

In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats

por Vargas, David A., Casas, Diego E., Chávez-Velado, Daniela R., Jiménez, Reagan L., Betancourt-Barszcz, Gabriela K., Randazzo, Emile, Lynn, Dan, Echeverry, Alejandro, Brashears, Mindy M., Sánchez-Plata, Marcos X., Miller, Markus F.
Publicado 2021