메뉴 건너뛰기




Volumn 67, Issue 2, 2004, Pages 246-251

Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; SALMONELLA;

EID: 0442297631     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-67.2.246     Document Type: Article
Times cited : (14)

References (12)
  • 2
    • 0032219486 scopus 로고    scopus 로고
    • Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausages
    • Boles, J. A., V. L. Mikkelsen, and J. E. Swan. 1998. Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausages. Meat Sci. 49:79-88.
    • (1998) Meat Sci. , vol.49 , pp. 79-88
    • Boles, J.A.1    Mikkelsen, V.L.2    Swan, J.E.3
  • 3
    • 0442312613 scopus 로고
    • Bruehwurstqualitaet. Einfluss von Braettemperatur. Messerwellenumdrehungen und Kutterzeit
    • Brauer, H. W. 1994. Bruehwurstqualitaet. Einfluss von Braettemperatur. Messerwellenumdrehungen und Kutterzeit (Frankfurter-type sausage quality. Influence of mixture temperature, knife revolutions and cutter process time). Fleischwirtschaft 74:677-679, 737.
    • (1994) Fleischwirtschaft , vol.74 , pp. 677-679
    • Brauer, H.W.1
  • 4
    • 0032127107 scopus 로고    scopus 로고
    • Attachment of Escherichia coli O157:H7 in ground beef to meat grinders and survival after sanitation with chlorine and peroxyacetic acid
    • Farrell, L. B., A. B. Ronner, and A. C. Lee Wong. 1998. Attachment of Escherichia coli O157:H7 in ground beef to meat grinders and survival after sanitation with chlorine and peroxyacetic acid. J. Food Prot. 61:817-822.
    • (1998) J. Food Prot. , vol.61 , pp. 817-822
    • Farrell, L.B.1    Ronner, A.B.2    Lee Wong, A.C.3
  • 5
    • 0036918735 scopus 로고    scopus 로고
    • Distribution patterns of Escherichia coli O157:H7 in ground beef produced by a laboratory-scale grinder
    • Flores, R. A., and M. L. Tamplin. 2002. Distribution patterns of Escherichia coli O157:H7 in ground beef produced by a laboratory-scale grinder. J. Food Prot. 65:1894-1902.
    • (2002) J. Food Prot. , vol.65 , pp. 1894-1902
    • Flores, R.A.1    Tamplin, M.L.2
  • 6
    • 0034050337 scopus 로고    scopus 로고
    • Contamination of beef trimmings with Escherichia coli during a carcass breaking process
    • Gill, C. O., and J. C. McGinnis. 2000. Contamination of beef trimmings with Escherichia coli during a carcass breaking process. Food Res. Int. 33:125-130.
    • (2000) Food Res. Int. , vol.33 , pp. 125-130
    • Gill, C.O.1    McGinnis, J.C.2
  • 7
    • 33646518064 scopus 로고    scopus 로고
    • Zerkleinerungstechnologie. Bearbeitungsvorgänge im kutter
    • Haack, E., W. Schnaeckel, and J. Wilke. 1999. Zerkleinerungstechnologie. Bearbeitungsvorgänge im kutter (Processes in the bowl chopper. Constructional preconditions for high quality meat products). Fleischwirtschaft 79:36, 38-40.
    • (1999) Fleischwirtschaft , vol.79 , pp. 36
    • Haack, E.1    Schnaeckel, W.2    Wilke, J.3
  • 8
    • 0003446320 scopus 로고
    • Continuous distributions (general)
    • Houghton Mifflin Company, Boston
    • Johnson, N. L., and S. Kotz. 1970. Continuous distributions (general), p. 9. In Continuous univariate distributions - 1. Houghton Mifflin Company, Boston.
    • (1970) Continuous Univariate Distributions - 1 , pp. 9
    • Johnson, N.L.1    Kotz, S.2
  • 10
    • 0032911397 scopus 로고    scopus 로고
    • Lessons from a large outbreak of Escherichia coli O157:H7 infections: Insights into the infectious dose and method of widespread contamination of hamburger patties
    • Tuttle, J., T. Gomez, M. P. Doyle, J. G. Wells, T. Zhao, R. V. Tauxe, and P. M. Griffin. 1999. Lessons from a large outbreak of Escherichia coli O157:H7 infections: insights into the infectious dose and method of widespread contamination of hamburger patties. Epidemol. Infect. 122:185-192.
    • (1999) Epidemol. Infect. , vol.122 , pp. 185-192
    • Tuttle, J.1    Gomez, T.2    Doyle, M.P.3    Wells, J.G.4    Zhao, T.5    Tauxe, R.V.6    Griffin, P.M.7
  • 11
    • 0442281122 scopus 로고    scopus 로고
    • Probability distributions, chap. 6
    • John Wiley & Sons Ltd., West Sussex, England
    • Vose, D. 2000. Probability distributions, chap. 6, p. 99. In Risk analysis: a quantitative guide, 2nd ed. John Wiley & Sons Ltd., West Sussex, England.
    • (2000) Risk Analysis: a Quantitative Guide, 2nd Ed. , pp. 99
    • Vose, D.1
  • 12
    • 0012161465 scopus 로고
    • A unit operations approach of the technology of comminuted meat products with special interest to mixing and grinding
    • Netherlands Centre for Meat Technology, Department of Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands
    • Wijlhuizen, A. E., and E. J. C. Paardekooper. 1979. A unit operations approach of the technology of comminuted meat products with special interest to mixing and grinding. p. 1027-1033. In Proceedings of the 25th European Meeting of Meat Research Workers, vol. 25. Netherlands Centre for Meat Technology, Department of Central Institute for Nutrition and Food Research TNO, Zeist, The Netherlands.
    • (1979) Proceedings of the 25th European Meeting of Meat Research Workers , vol.25 , pp. 1027-1033
    • Wijlhuizen, A.E.1    Paardekooper, E.J.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.