Combined Steam-Ultrasound Treatment of 2 Seconds Achieves Significant High Aerobic Count and Enterobacteriaceae Reduction on Naturally Contaminated Food Boxes, Crates, Conveyor Belts, and Meat Knives

Decontamination of Knives Used in the Meat Industry: Effect of Different Water Temperature and Treatment Time Combinations on the Reduction of Bacterial Numbers on Knife Surfaces

(2016) REBECCA M. GOULTER et al.   JOURNAL OF FOOD PROTECTION

Contamination Profiles of Escherichia coli and Enterococci in Steamed Chicken Meat Products

(2016) SUWIMON KEERATIPIBUL et al.   JOURNAL OF FOOD PROTECTION

Reduction of Thermotolerant Campylobacter Species on Broiler Carcasses following Physical Decontamination at Slaughter

(2016) LOUISE BOYSEN et al.   JOURNAL OF FOOD PROTECTION

Combined steam and ultrasound treatment of broilers at slaughter: A promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses

(2014) Hanieh S. Musavian et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biophysical Evaluation of Food Decontamination Effects on Tissue and Bacteria

(2011) Ann Zahle Andersen et al.   Food Biophysics

Efficacy of Ultraviolet Light Exposure Against Survival of Listeria monocytogenes on Conveyor Belts

(2010) Amit Morey et al.   Foodborne Pathogens and Disease

Survival of Listeria monocytogenes on a conveyor belt material with or without antimicrobial additives

(2010) N. Chaitiemwong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Campylobacter genotypes from poultry transportation crates indicate a source of contamination and transmission

(2010) R. Hastings et al.   JOURNAL OF APPLIED MICROBIOLOGY

Biofilm formation and the food industry, a focus on the bacterial outer surface

(2010) R. Van Houdt et al.   JOURNAL OF APPLIED MICROBIOLOGY

Review of surface steam sterilization for validation purposes

(2008) Joost van Doornmalen et al.   AMERICAN JOURNAL OF INFECTION CONTROL