Lubbock, TX
USA
Papers:
P1-120 Validation of Lactic Acid Dip and Spray in Reducing Escherichia coli O157:H7, Salmonella, and Non-O157 Shiga-toxigenic Escherichia coli (STEC) on Beef Trim and Ground Beef
P1-146 A Comparison of Food Safety Climate at Municipal and Private Beef Slaughter Plants in Mexico
P1-168 Prevalence of Salmonella and Escherichia coli O157:H7 in Cow/Calf Operations in Texas, New Mexico and Oklahoma during the Summer and Fall Months
P2-15 Characterization of Salmonella Isolated from the Lymph Nodes and Feces of Cattle Presented for Harvest at a Slaughter Facility in Mexico
P3-21 Reduction of “Big 6” Non-O157 STEC on Chilled Beef Sub-primals Using 5% Lactic Acid
P3-109 Reduction of Salmonella Using Lactic Acid and Potassium Lactate on Non-federally Inspected Whole Muscle Beef Steaks Purchased in Meat Markets of Mexico