Keyphrases
Beef Carcass
100%
Beef
86%
Listeria Monocytogenes
72%
Escherichia Coli O157
71%
Salmonella Enterica Serovar Typhimurium (S. Typhimurium)
47%
Spray Washing
45%
Acetic Acid
38%
Nisin
36%
Bacterial Population
34%
Escherichia Coli
34%
Carcass
33%
Ground Beef
32%
Foodborne Pathogens
31%
Salmonella
31%
Shiga Toxin-producing Escherichia Coli
30%
Farmers' Markets
29%
Pennsylvania
27%
Food Safety
26%
Pathogenic Bacteria
26%
Lactic Acid
26%
O157
25%
Pullulan Film
24%
Lauric Arginate
24%
Pork
23%
Food Safety Knowledge
23%
Muscle Foods
21%
Meat
21%
Bacteriocin
21%
Nisin Z
19%
Organic Acids
19%
Spray Treatments
19%
Listeria Innocua
18%
O145
18%
Hot Water
17%
Staphylococcus Aureus
17%
Food Safety Behavior
17%
Poultry Products
16%
Needs Assessment
16%
Food Safety Attitude
16%
Sodium Phosphate
16%
Multiplex PCR (mPCR)
16%
Packaging Materials
16%
Meat Products
15%
Knowledge Behavior
15%
Electrolyzed Oxidizing Water
14%
Steam Vacuum
14%
Serogroup
14%
Antimicrobial Activity
14%
Aerobic Plate Count
14%
Clostridium Sporogenes
14%
Food Science
Escherichia coli
82%
Listeria monocytogenes
65%
Salmonella typhimurium
50%
Ground Beef
30%
Salmonella
29%
Staphylococcus aureus
27%
Food Safety
27%
Campylobacter
25%
Bacteriocins
23%
Food Pathogen
22%
Carboxylate
19%
Edible Film
17%
Wash Water
16%
Nisin
15%
Farmer's Market
14%
Pickling
14%
Poultry Products
11%
Clostridium
11%
Processed Meat
10%
Meat Product
10%
Egg
9%
Ready-to-Eat Food
9%
Muscle Foods
9%
Salami
9%
Modified Atmosphere Packaging
9%
Listeria innocua
9%
Agar
8%
Food Safety Education
7%
Water Activity
7%
Aerobic Plate Count
7%
Brochothrix thermosphacta
7%
Sakacins
6%
Refrigerated Storage
5%
HACCP
5%
Cheese Making Technology
5%
Drying
5%