Agriculture & Biology
anti-infective agents
18%
antibiotic resistance
12%
Bahamas
5%
beef
70%
beef carcasses
17%
beef cattle
14%
Campylobacter
10%
carcass characteristics
10%
cattle
30%
cattle feeds
7%
chicken carcasses
9%
chlorine
6%
chlorites
9%
cold treatment
8%
diet
5%
dust
5%
Enterococcus
5%
Escherichia coli
16%
Escherichia coli O157
100%
feces
16%
feedlots
46%
finishing
8%
food pathogens
6%
food safety
9%
goats
5%
ground beef
43%
ground pork
6%
HACCP
6%
Honduras
12%
immunomagnetic separation
10%
lactic acid
25%
lactic acid bacteria
26%
Lactobacillus
7%
Lactobacillus acidophilus
14%
Lactobacillus delbrueckii subsp. lactis
6%
Lactobacillus salivarius
7%
Listeria monocytogenes
11%
loaves
5%
lymph nodes
13%
marinating
7%
meat
7%
meat processing plants
5%
meat quality
5%
Mexico
16%
microwave radiation
9%
oleoresins
6%
ozone
5%
pathogens
12%
pork
11%
process control
5%
Propionibacterium freudenreichii
8%
rosemary
6%
Salmonella
87%
Salmonella enterica
11%
Salmonella Typhimurium
6%
sampling
17%
serotypes
8%
shelf life
7%
Shiga toxin-producing Escherichia coli
33%
slaughter
5%
slaughterhouses
10%
sodium
7%
spinach
9%
spoilage
8%
steaks
12%
temperature
5%
Medicine & Life Sciences
Abattoirs
9%
Animals
6%
Cattle
25%
chlorite
5%
Escherichia coli
8%
Escherichia coli O157
51%
Food Safety
8%
Honduras
5%
Immunomagnetic Separation
7%
Lactic Acid
7%
Lactobacillales
17%
Lactobacillus
10%
Lactobacillus acidophilus
10%
Lactobacillus salivarius
7%
Listeria monocytogenes
7%
Meat
7%
Mexico
8%
Pork Meat
6%
Probiotics
6%
Product Packaging
5%
Propionibacterium freudenreichii
6%
Red Meat
56%
Salmonella
44%
Salmonella enterica
7%
Salmonella typhimurium
6%
Serogroup
5%
Shiga-Toxigenic Escherichia coli
14%
Temperature
6%