Mindy Brashears

Texas Tech University
Lubbock, TX
USA

Papers:
P1-70 Thermal Inactivation D and z-Values of Salmonella in High-fat Raw Materials for Rendering
P1-118 Efficacy of Salmonella Detection in Ground Beef and Cilantro by Five Commercially Available Tests
P2-123 Phenotypic Characterization of Antimicrobial Resistance in Salmonella enterica Isolates Associated with Cattle at Harvest in Mexico
P2-127 Presence of Salmonella, Escherichia coli O157 and Campylobacter in Small Ruminants
P3-41 Prevalence of Salmonella and Antibiotic Resistant Campylobacter in Retail Ground Beef in the United States
P3-43 Internalization of Salmonella enterica Serotype Typhimurium in Beef Products as Influenced by Vacuum Marination and Antimicrobial Interventions
P3-127 Study of Hand-washing Methods in Malawi Utilizing Available Water and Resources to Evaluate Aerobic Plate Count, Coliforms and Generic Escherichia coli on Human Hands
P3-133 Inhibition of Listeria monocytogenes on Deli Slicers and Food Contact Surfaces with Lactic Acid Bacteria
P3-134 Comparison of Commercially Available and Novel Lactic Acid Bacteria (L28, FS56) as Bio-Sanitizers to Inhibit Listeria monocytogenes on Stainless Steel Surfaces
P3-147 Novel Lactic Acid Bacteria (L14 and L28) as a Biocontrol Agent for Inhibition of Salmonella in a Raw Chicken Fat Used as a Dog Food Ingredient
P3-148  Mechanisms of Inhibition of Salmonella by Lactic Acid Bacteria Cocktail (NP51, NP28, NP7, NP3)
P3-149 Organic Acid Treatment of Beef Trim, Combined with Acidified Sodium Chlorite to Reduce Salmonella Encased in Lymph Nodes during Grinding