Coli o157 - Globe Thesis

Keyword [Coli o157] Result: 161 - 180 \| Page: 9 of 10
161.	Interactions of shiga-like toxin-2 (Stx-2) from Escherichia coli O157:H7 and the Bcl-2 family of proteins during host cell programmed cell death
162.	Pre-harvest interventions for reducing Escherichia coli O157:H7 associated with market ready beef feedlot cattle
163.	Effect of high hydrostatic pressure processing (HHPP) on Escherichia coli O157:H7 contaminated ground beef
164.	Happy beef: The development of beta-phenylethylamine as a novel nutrient treatment reducing bacterial cell count by Escherichia coli O157:H7 on beef meat
165.	A study on the effect of environmental stress on the survival and subsequent lag time of Escherichia coli O157:H7
166.	Contribution of biofilm genes to adherence of Escherichia coli O157:H7 to epithelial cells
167.	The inactivation kinetics of Escherichia coli O157:H7 in beef, chicken and trout subjected to electron beam radiation under various temperatures, ionic strengths and water activities
168.	Escherichia coli O157:H7 in the preharvest to postharvest continuum of spinach cultivation in California
169.	Evaluation of factors that influence cross contamination of Escherichia coli between gloves and lettuce during harvesting and fate of Escherichia coli O157:H7 and Salmonella on fresh-cut lettuce under conditions of consumer handling and storage
170.	An investigation into Escherichia coli O157:H7 and other shiga toxin-producing Escherichia coli in white veal calves
171.	Quantitative transfer of Escherichia coli O157:H7 during pilot-plant production of fresh-cut leafy greens
172.	Molecular characterization of Escherichia coli O157:H7 hide contamination routes: Feedlot to harvest
173.	The Prevalence of Escherichia. coli O157:H7 in small scale cow-calf operations in Louisiana
174.	Survival and persistence of foodborne pathogens in food residues on packaging materials and reduction of Escherichia coli O157:H7 and Salmonella in beef trimmings
175.	Selection of chlorine tolerant Escherichia coli O157:H7
176.	Escherichia coli O157:H7 control in nonintact meat products and inhibition of Listeria monocytogenes biofilms on kitchen surfaces
177.	Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues
178.	Antimicrobial Activity of Roselle (Hibiscus sabdariffa) Aqueous Extracts against Escherichia coli O157:H7 In Vitro and on Fresh Produce
179.	Characterization of the Escherichia coli O157:H7 pO157 ecf operon
180.	Attachment of Listeria monocytogenes and E.coli O157:H7 to surfaces is enhanced by the presence of nonviable cells remaining after treatment with bi-quat sanitizer
<<First <Prev Next> Last>> Jump to