Lubbock, TX
USA
Papers:
P1-45 Prevalence of Salmonella on Beef Hides and Carcasses at an Abattoir in Merida, Mexico
P1-47 Evaluation of Process Control to Prevent Contamination of Beef with Non-O157 Shiga Toxin-producing Escherichia coli (STEC) in U.S. Export Abattoirs in Costa Rica
P1-53 Prevalence of Escherichia coli Non-O157:H7 STEC in Beef in Mexico
P2-68 Efficacy of Lactic Acid, Hot Water, and Acidified Sodium Chlorite for the Reduction of Non-O157 Shiga Toxin-producing Escherichia coli (STEC) Utilizing a Hot Carcass Model and Escherichia coli O157:H7 as an Indicator
P2-69 Efficacy of Lactic Acid, Hot Water, and Acidified Sodium Chlorite for the Reduction of Non-O157 Shiga Toxin-producing Escherichia coli (STEC) Utilizing Chilled Beef Subprimals and Escherichia coli O157:H7 as an Indicator
P3-142 Baseline of Salmonella Prevalence in Retail Beef and Produce from Honduras and Mexico
T1-12 Prevalence of Salmonella enterica, Escherichia coli O157:H7 and Non-O157 Shiga Toxin-producing Escherichia coli in Beef Cuts Sold at Retail Markets in Costa Rica