Lubbock, TX
USA
Papers:
Spicing up Salmonella Diversity: Reflections from International Studies in Mexico and Honduras
P1-92 Spray Intervention Treatments and Cooking to reduce Escherichia coli O157:H7 and Non-O157 STECs on the Surface of Beef Subprimals, and within Needle-Tenderized Steaks
P1-104 Effect of Bovamine® on Prevalence and Concentration of Escherichia coli O157:H7 and Non-O157 Shiga Toxin-producing Escherichia coli (STEC) on Beef Feedlot Cattle
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
P2-91 Inhibition Activity of Lactic Acid Bacteria against Salmonella, Escherichia coli O157:H7 and non-O157 STECs in Ground Beef
P2-138 Heat Tolerance of Shiga-toxigenic Escherichia coli (STEC) in Laboratory Media
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