Prevalence and numbers of Escherichia coli O157:H7 in minced beef and beef burgers from butcher shops and supermarkets in the Republic of Ireland

By C. Cagney, H. Crowley, G. Duffy, J. Sheridan, S. B. O’Brien, E. Carney, W. Anderson, D. McDowell, I. S. Blair, R. H. Bishop. 2004

129 citations recorded by the source corpus.

Subfields: Endocrinology, Food Science, Infectious Diseases

View Paper: https://www.semanticscholar.org/paper/278bcac7a6bc6221784d5f5d45d09c88ae58864d

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In Food Science

1. J. Sofos

Citations in the corpus

• Improving the safety of fresh meat (2005, methodology): “Methods which have been employed to determine numbers of pathogens in a food include direct plating onto an agar surface (Sheridan et al., 1994; Cagney et al., 2004), most probable number methods (MPN) (Fegan et al., 2003), and direct microscopy-based methods using immunofluorescence (Moriarty et…”