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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Research Project #439564

Research Project: Incidence of Bacterial Pathogens in Regulated Foods and Applied Processing Technologies for Their Destruction

Location: Food Safety and Intervention Technologies Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Viability of listeria monocytogenes and salmonella spp. on slices of a german-style bologna containing blends of organic acid salts during storage at 4 or 12C - (Peer Reviewed Journal)

Fate of Listeria Monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage. Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Mccoy, A., Shane, L.E., Henry, E., Osoria, M., Shoyer, B.A., Campano, S.G., Burson, D.R., Luchansky, J.B. 2022. Fate of Listeria Monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage. Meat and Muscle Biology. https://doi.org/10.22175/mmb.13918.

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes During Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage Reprint Icon - (Peer Reviewed Journal)
Porto Fett, A.C., Espuna, E., Shane, L.E., Shoyer, B.A., Mcgeary, L., Stahler, L., Osoria, M., Luchansky, J.B. 2022. Viability of Shiga toxin-producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during preparation and storage of Fuet, a traditional dry-cured Spanish pork sausage. Journal of Food Protection. https://doi.org/10.4315/JFP-21-356.