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	1.	Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria. [electronic resource] by Amézquita, A Brashears, M M Producer: 20020404 In: Journal of food protection vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage. [electronic resource] by Brashears, M M Durre, W A Producer: 19991221 In: Journal of food protection vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Survival during frozen and subsequent refrigerated storage of Lactobacillus acidophilus cells as influenced by the growth phase. [electronic resource] by Brashears, M M Gilliland, S E Producer: 19960924 In: Journal of dairy science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Validation of time and temperature values as critical limits for the control of Escherichia coli O157:H7 during the production of fresh ground beef. [electronic resource] by Mann, J E Brashears, M M Producer: 20060907 In: Journal of food protection vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Reduction of inoculated Salmonella cocktail in ground turkey and turkey breasts using Lactobacillus-based intervention. [electronic resource] by Dow, A Alvarado, C Brashears, M Producer: 20110519 In: Poultry science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef. [electronic resource] by Mann, J E Brashears, M M Producer: 20070514 In: Journal of food protection vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Reduction of Escherichia coli O157:H7 in Fresh Spinach, using lactic acid bacteria and chlorine as a multihurdle intervention. [electronic resource] by Gragg, S E Brashears, M M Producer: 20100330 In: Journal of food protection vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Pre-harvest interventions to reduce carriage of E. coli O157 by harvest-ready feedlot cattle. [electronic resource] by Loneragan, G H Brashears, M M Producer: 20121002 In: Meat science vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Quality of and mold growth on white enriched bread for military rations following directional microwave treatment. [electronic resource] by Lakins, D G Echeverry, A Alvarado, C Z Brooks, J C Brashears, M T Brashears, M M Producer: 20080509 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Isolation, selection, and characterization of lactic acid bacteria for a competitive exclusion product to reduce shedding of Escherichia coli O157:H7 in cattle. [electronic resource] by Brashears, M M Jaroni, D Trimble, J Producer: 20030527 In: Journal of food protection vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Validation of methods used to recover Escherichia coli O157:H7 and Salmonella spp. subjected to stress conditionst. [electronic resource] by Brashears, M M Amezquita, A Stratton, J Producer: 20011101 In: Journal of food protection vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Reduction of Salmonella Enteritidis in shell eggs using directional microwave technology. [electronic resource] by Lakins, D G Alvarado, C Z Thompson, L D Brashears, M T Brooks, J C Brashears, M M Producer: 20080731 In: Poultry science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Survival of Escherichia coli O157:H7 in bovine feces over time under various temperature conditions. [electronic resource] by Echeverry, A Loneragan, G H Brashears, M M Producer: 20070109 In: Journal of food protection vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Validation of time and temperature values as critical limits for Salmonella and background flora growth during the production of fresh ground and boneless pork products. [electronic resource] by Mann, J E Smith, L Brashears, M M Producer: 20040909 In: Journal of food protection vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage. [electronic resource] by Nighswonger, B D Brashears, M M Gilliland, S E Producer: 19960912 In: Journal of dairy science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Isolation, identification, and selection of lactic acid bacteria from alfalfa sprouts for competitive inhibition of foodborne pathogens. [electronic resource] by Wilderdyke, M R Smith, D A Brashears, M M Producer: 20040708 In: Journal of food protection vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Bile salt deconjugation and cholesterol removal from media by Lactobacillus casei. [electronic resource] by Brashears, M M Gilliland, S E Buck, L M Producer: 19981113 In: Journal of dairy science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Antagonistic action of cells of Lactobacillus lactis toward Escherichia coli O157:H7 on refrigerated raw chicken meat. [electronic resource] by Brashears, M M Reilly, S S Gilliland, S E Producer: 19980917 In: Journal of food protection vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Applications and safety considerations of Lactobacillus salivarius as a probiotic in animal and human health. [electronic resource] by Chaves, B D Brashears, M M Nightingale, K K Publication details: Journal of applied microbiology Jul 2017 In: Journal of applied microbiology vol. 123 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment. [electronic resource] by Harris, K Miller, M F Loneragan, G H Brashears, M M Producer: 20060907 In: Journal of food protection vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 66 results.