Agriculture & Biology
Shiga toxin-producing Escherichia coli
100%
Salmonella
88%
Escherichia coli O157
81%
Honduras
74%
beef
69%
process control
51%
Nicaragua
50%
slaughterhouses
49%
immunomagnetic separation
40%
Escherichia coli
36%
serotypes
35%
pork
30%
Mexico
30%
food safety
23%
heat inactivation
21%
ribs
20%
microbiological quality
20%
alginates
19%
sampling
19%
ground pork
18%
ground beef
16%
eyes
14%
food contact surfaces
14%
groceries
13%
beef industry
13%
meat processing plants
12%
roasts
12%
meat
12%
food pathogens
12%
swine
11%
risk reduction
11%
feed supplements
11%
microbial contamination
11%
light emitting diodes
11%
pathotypes
10%
multiple drug resistance
10%
hydrogels
10%
feedlots
10%
DNA microarrays
10%
lipid content
9%
Enterobacteriaceae
9%
anti-infective agents
9%
carcass characteristics
9%
Colombia
9%
fasting
9%
molds (fungi)
9%
Listeria monocytogenes
9%
supermarkets
8%
ultraviolet radiation
8%
Staphylococcus aureus
8%
markets
8%
irradiation
7%
consumer education
7%
copper
7%
methodology
7%
USDA
6%
cattle
6%
chickens
6%
polyethylene
6%
yeasts
6%
protocols
5%
sanitation
5%
pathogens
5%
Listeria
5%
beef cattle
5%
Medicine & Life Sciences
Red Meat
73%
Salmonella
62%
Honduras
43%
Shiga-Toxigenic Escherichia coli
40%
Escherichia coli O157
35%
Mexico
29%
Abattoirs
25%
Food Safety
24%
Pork Meat
24%
Escherichia coli
21%
Enterobacteriaceae
20%
Serogroup
19%
Immunomagnetic Separation
16%
Nicaragua
14%
Dominican Republic
14%
Listeria monocytogenes
10%
Validation Studies
10%
Ribs
10%
Risk Management
10%
Multiple Drug Resistance
9%
Oligonucleotide Array Sequence Analysis
9%
Meat
8%
Fungi
8%
Virulence
8%
Staphylococcus aureus
7%
United States Department of Agriculture
7%
Cooking
7%
Yeasts
7%
Cattle
7%
Hazard Analysis and Critical Control Points
7%
Hot Temperature
7%
Listeria
6%
Sanitation
5%
Eye
5%
Safety
5%
Fats
5%