Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella

Effect of Exposure Time and Organic Matter on Efficacy of Antimicrobial Compounds against Shiga Toxin–Producing Escherichia coli and Salmonella

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Prevalence Rates of Escherichia coli O157:H7 and Salmonella at Different Sampling Sites on Cattle Hides at a Feedlot and Processing Plant

(2016) NORASAK KALCHAYANAND et al.   JOURNAL OF FOOD PROTECTION

Effect of Salts of Organic Acids onListeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters

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Evaluation of Commonly Used Antimicrobial Interventions for Fresh Beef Inoculated with Shiga Toxin–Producing Escherichia coli Serotypes O26, O45, O103, O111, O121, O145, and O157:H7

(2012) NORASAK KALCHAYANAND et al.   JOURNAL OF FOOD PROTECTION

Effect of Organic Acids and Plant Extracts on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in Broth Culture Model and Chicken Meat Systems

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Efficacy of citric acid againstListeria monocytogenesattached to poultry skin during refrigerated storage

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