Pub Date : 2020-09-01DOI: 10.4315/1541-9576-40.5.296
B. Boutros, K. Roberts
Research has shown that food served in ethnic restaurants is frequently associated with foodborne outbreaks. Few studies have used the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. This study aimed to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors through examining the behavioral intentions of food handlers in independent Chinese and Mexican restaurants. A questionnaire was developed and self-administered. It was translated to Chinese and Spanish and backtranslated to English to ensure accuracy. A multistage random sampling technique was utilized to collect data onsite, targeting a minimum of 250 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded; 201 responses were usable, for a response rate of 80.4%. Multiple regression and mediation analyses were used to analyze the data. Only self-regulation, environmental determinants, and outcome expectations were statistically significant predictors of food safety behavioral intentions. Behavioral intentions were a significant mediator of the relationships between all predictors and self-reported food safety behaviors. The findings suggest that self-regulation, outcome expectations, and environmental factors in the form of equipment and supplies can promote positive food safety behaviors through behavioral intentions. INTRODUCTION Ethnic restaurants are defined as those that serve food from countries other than the traditional cuisine of the host country (18). Ethnic restaurants, especially Chinese, Italian, and Mexican have gained popularity and have become mainstream in the diet of most Americans (3, 47, 51). The ethnic food market continues to grow, with Mexican food having 62% of the market share (45). The increased interest in ethnic food in the United States has been driven by the diverse population, the growing number of immigrants who seek their traditional food, and young people who like to try new and different foods (57, 64).
{"title":"Self-Reported Food Safety Behaviors in Independent Chinese and Mexican Restaurants in Kansas","authors":"B. Boutros, K. Roberts","doi":"10.4315/1541-9576-40.5.296","DOIUrl":"https://doi.org/10.4315/1541-9576-40.5.296","url":null,"abstract":"Research has shown that food served in ethnic restaurants is frequently associated with foodborne outbreaks. Few studies have used the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. This study aimed to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors through examining the behavioral intentions of food handlers in independent Chinese and Mexican restaurants. A questionnaire was developed and self-administered. It was translated to Chinese and Spanish and backtranslated to English to ensure accuracy. A multistage random sampling technique was utilized to collect data onsite, targeting a minimum of 250 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded; 201 responses were usable, for a response rate of 80.4%. Multiple regression and mediation analyses were used to analyze the data. Only self-regulation, environmental determinants, and outcome expectations were statistically significant predictors of food safety behavioral intentions. Behavioral intentions were a significant mediator of the relationships between all predictors and self-reported food safety behaviors. The findings suggest that self-regulation, outcome expectations, and environmental factors in the form of equipment and supplies can promote positive food safety behaviors through behavioral intentions. INTRODUCTION Ethnic restaurants are defined as those that serve food from countries other than the traditional cuisine of the host country (18). Ethnic restaurants, especially Chinese, Italian, and Mexican have gained popularity and have become mainstream in the diet of most Americans (3, 47, 51). The ethnic food market continues to grow, with Mexican food having 62% of the market share (45). The increased interest in ethnic food in the United States has been driven by the diverse population, the growing number of immigrants who seek their traditional food, and young people who like to try new and different foods (57, 64).","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46998542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jennifer Pierquet, Susan W Arendt, Syafiqah Rahamat, Nancy Hall, Steven Mandernach, Valerie Reeb, Mark Speltz
The goal of this research was to determine the prevalence of Listeria monocytogenes in Iowa retail delicatessens and assess environmental aspects that mitigate L. monocytogenes. Fifty-seven small and large retail delicatessens in Iowa were selected randomly. More small operations (n = 43) were included as compared with larger stores, given the higher frequency of violations. An environmental assessment instrument was used to determine environmental factors and practices. At least five microbial samples were collected per site. We collected 286 (74.3%) of 385 microbial samples from small deli operations and 99 (25.7%) of 385 samples from large deli operations. Samples were taken from various zone 1 and 2 areas, such as the slicer, deli case, and meat scale; three (0.08%) samples were positive for L. monocytogenes. Regarding environmental aspects, not preparing, holding or storing ready-to-eat products near raw products (n = 30, 53%) was practiced by the fewest delis. The majority of establishments were observed covering, wrapping, or protecting ready-to-eat products when not in use to prevent contamination (n = 56, 98.2%). Comparisons were made to the U.S. Department of Agriculture Food Safety and Inspection Service Guidance on environmental practices, and 60% of the operations surveyed were in adherence with at least seven of the eight recommendations.
{"title":"<i>Listeria monocytogenes</i> Occurrence and Adherence to Recommendations: Small and Large Retail Delicatessens in Iowa.","authors":"Jennifer Pierquet, Susan W Arendt, Syafiqah Rahamat, Nancy Hall, Steven Mandernach, Valerie Reeb, Mark Speltz","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The goal of this research was to determine the prevalence of <i>Listeria monocytogenes</i> in Iowa retail delicatessens and assess environmental aspects that mitigate <i>L. monocytogenes</i>. Fifty-seven small and large retail delicatessens in Iowa were selected randomly. More small operations (<i>n</i> = 43) were included as compared with larger stores, given the higher frequency of violations. An environmental assessment instrument was used to determine environmental factors and practices. At least five microbial samples were collected per site. We collected 286 (74.3%) of 385 microbial samples from small deli operations and 99 (25.7%) of 385 samples from large deli operations. Samples were taken from various zone 1 and 2 areas, such as the slicer, deli case, and meat scale; three (0.08%) samples were positive for <i>L. monocytogenes</i>. Regarding environmental aspects, not preparing, holding or storing ready-to-eat products near raw products (<i>n</i> = 30, 53%) was practiced by the fewest delis. The majority of establishments were observed covering, wrapping, or protecting ready-to-eat products when not in use to prevent contamination (<i>n</i> = 56, 98.2%). Comparisons were made to the U.S. Department of Agriculture Food Safety and Inspection Service Guidance on environmental practices, and 60% of the operations surveyed were in adherence with at least seven of the eight recommendations.</p>","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"40 5","pages":"320-331"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8017485/pdf/nihms-1679167.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"25557536","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-01DOI: 10.4315/1541-9576-40.5.374
E. Evans, Craig R. Gwynne
{"title":"Identifying Vulnerable Populations at Risk of Foodborne Infection: People with Diabetes Mellitus","authors":"E. Evans, Craig R. Gwynne","doi":"10.4315/1541-9576-40.5.374","DOIUrl":"https://doi.org/10.4315/1541-9576-40.5.374","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"40 1","pages":"374-379"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46463135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-01DOI: 10.4315/1541-9576-40.5.320
Jennifer Pierquet, S. Arendt, S. Rahamat, Nancy Hall, S. Mandernach, V. Reeb, M. Speltz
The goal of this research was to determine the prevalence of Listeria monocytogenes in Iowa retail delicatessens and assess environmental aspects that mitigate L. monocytogenes. Fifty-seven small and large retail delicatessens in Iowa were selected randomly. More small operations (n = 43) were included as compared with larger stores, given the higher frequency of violations. An environmental assessment instrument was used to determine environmental factors and practices. At least five microbial samples were collected per site. We collected 286 (74.3%) of 385 microbial samples from small deli operations and 99 (25.7%) of 385 samples from large deli operations. Samples were taken from various zone 1 and 2 areas, such as the slicer, deli case, and meat scale; three (0.08%) samples were positive for L. monocytogenes. Regarding environmental aspects, not preparing, holding or storing ready-to-eat products near raw products (n = 30, 53%) was practiced by the fewest delis. The majority of establishments were observed covering, wrapping, or protecting ready-to-eat products when not in use to prevent contamination (n = 56, 98.2%). Comparisons were made to the U.S. Department of Agriculture Food Safety and Inspection Service Guidance on environmental practices, and 60% of the operations surveyed were in adherence with at least seven of the eight recommendations.
{"title":"Listeria monocytogenes Occurrence and Adherence to Recommendations: Small and Large Retail Delicatessens in Iowa.","authors":"Jennifer Pierquet, S. Arendt, S. Rahamat, Nancy Hall, S. Mandernach, V. Reeb, M. Speltz","doi":"10.4315/1541-9576-40.5.320","DOIUrl":"https://doi.org/10.4315/1541-9576-40.5.320","url":null,"abstract":"The goal of this research was to determine the prevalence of Listeria monocytogenes in Iowa retail delicatessens and assess environmental aspects that mitigate L. monocytogenes. Fifty-seven small and large retail delicatessens in Iowa were selected randomly. More small operations (n = 43) were included as compared with larger stores, given the higher frequency of violations. An environmental assessment instrument was used to determine environmental factors and practices. At least five microbial samples were collected per site. We collected 286 (74.3%) of 385 microbial samples from small deli operations and 99 (25.7%) of 385 samples from large deli operations. Samples were taken from various zone 1 and 2 areas, such as the slicer, deli case, and meat scale; three (0.08%) samples were positive for L. monocytogenes. Regarding environmental aspects, not preparing, holding or storing ready-to-eat products near raw products (n = 30, 53%) was practiced by the fewest delis. The majority of establishments were observed covering, wrapping, or protecting ready-to-eat products when not in use to prevent contamination (n = 56, 98.2%). Comparisons were made to the U.S. Department of Agriculture Food Safety and Inspection Service Guidance on environmental practices, and 60% of the operations surveyed were in adherence with at least seven of the eight recommendations.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"40 5 1","pages":"320-331"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48954410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-01DOI: 10.4315/1541-9576-40.5.332
S. Cope, A. Porto-Fett, J. Luchansky, J. Hochstein, B. Chapman
{"title":"Utilization of Quantitative and Qualitative Methods to Investigate the Impacts of a Pilot Media Campaign Targeting Safe Cooking Techniques and Proper Thermometer Use","authors":"S. Cope, A. Porto-Fett, J. Luchansky, J. Hochstein, B. Chapman","doi":"10.4315/1541-9576-40.5.332","DOIUrl":"https://doi.org/10.4315/1541-9576-40.5.332","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"40 1","pages":"332-348"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49492237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-01DOI: 10.4315/1541-9576-40.5.349
K. Desiree, Carla L Schwan, Visoth Ly, L. Hok, Londa Nwadike, R. Phebus, J. Vipham
The vegetable value chain contributes heavily to human livelihoods in Cambodia, from the perspective of human nutrition, income generation, and agricultural prosperity. This paper seeks to define the flow of vegetable crops within the vegetable value chain in Cambodia and provides insight into potential contamination points for bacterial hazards. A total of 102 vegetable farmers, 21 vegetable collectors, 30 vegetable distributors, and 100 vegetable vendors were interviewed about sanitation and hygiene practices. Visual assessments of vegetable handling practices and market conditions, as they pertain to food safety, were also conducted at the market level. Findings showed several deficiencies in food safety practices, including (1) the use of inadequately composted manure and improper harvest intervals after manure application; (2) the common practice of cutting out bruised portions of vegetables; (3) a lack of cool storage; (4) a lack of hygienic practices during transport and marketing, and (5) a lack of adequate infrastructure (tables, roofing, etc.) and hygienic infrastructure (functioning drains, cleanable surfaces, etc.) within markets. These factors increase the likelihood of bacterial contamination of vegetables, posing a threat to public health and weakening consumer confidence in vegetables produced and sold in Cambodia. These findings can support the development of suitable food safety intervention strategies for Cambodia.
{"title":"Defining the Flow and Food Safety Behaviors of Actors in the Cambodian Vegetable Value Chain","authors":"K. Desiree, Carla L Schwan, Visoth Ly, L. Hok, Londa Nwadike, R. Phebus, J. Vipham","doi":"10.4315/1541-9576-40.5.349","DOIUrl":"https://doi.org/10.4315/1541-9576-40.5.349","url":null,"abstract":"The vegetable value chain contributes heavily to human livelihoods in Cambodia, from the perspective of human nutrition, income generation, and agricultural prosperity. This paper seeks to define the flow of vegetable crops within the vegetable value chain in Cambodia and provides insight into potential contamination points for bacterial hazards. A total of 102 vegetable farmers, 21 vegetable collectors, 30 vegetable distributors, and 100 vegetable vendors were interviewed about sanitation and hygiene practices. Visual assessments of vegetable handling practices and market conditions, as they pertain to food safety, were also conducted at the market level. Findings showed several deficiencies in food safety practices, including (1) the use of inadequately composted manure and improper harvest intervals after manure application; (2) the common practice of cutting out bruised portions of vegetables; (3) a lack of cool storage; (4) a lack of hygienic practices during transport and marketing, and (5) a lack of adequate infrastructure (tables, roofing, etc.) and hygienic infrastructure (functioning drains, cleanable surfaces, etc.) within markets. These factors increase the likelihood of bacterial contamination of vegetables, posing a threat to public health and weakening consumer confidence in vegetables produced and sold in Cambodia. These findings can support the development of suitable food safety intervention strategies for Cambodia.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43287628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-08-31DOI: 10.1101/2020.08.25.20181545
R. Haas, F. Şekercioğlu, R. Meldrum, Ian Young
Objectives: To investigate how and why Canadians engaged in different food handling and hand hygiene behaviours during the COVID-19 pandemic. Methods: Seven online, text-based focus groups were conducted with a total of 42 participants. Eligible participants included adults living in Canada that prepared meals at home at least once per week. Focus groups took place from May-June 2020 and followed a semi-structured question guide. Participants were asked about their practices relating to food preparation habits at home; food purchasing, handling, and storage; hand hygiene and sanitation; and information sources about food safety concerning the COVID-19 pandemic. A thematic analysis was conducted using the Theoretical Domains Framework as a coding guide. Results: The most notable changes in behaviour since the onset of the pandemic were seen in participants' hand washing, sanitation, and grocery shopping practices. Participants tended to perceive grocery store employees, shoppers, and food service staff as having inadequate sanitation precautions and, therefore, as a source of COVID-19 transmission risk. They heavily relied on public health, medical, and government officials as sources of information. Feelings of stress and anxiety appeared to be linked to certain sanitation behaviours. Many participants displayed a general apathy toward routine food safety practices such as safe food storage at home. Conclusion: This work supports the need for clear and concise messaging for hand hygiene and food safety behaviours during the COVID-19 pandemic and in future times of crisis. It also highlights a need for ongoing food safety messaging.
{"title":"\"I walk around like my hands are covered in mud\": food safety and hand hygiene behaviours of Canadians during the COVID-19 pandemic","authors":"R. Haas, F. Şekercioğlu, R. Meldrum, Ian Young","doi":"10.1101/2020.08.25.20181545","DOIUrl":"https://doi.org/10.1101/2020.08.25.20181545","url":null,"abstract":"Objectives: To investigate how and why Canadians engaged in different food handling and hand hygiene behaviours during the COVID-19 pandemic. Methods: Seven online, text-based focus groups were conducted with a total of 42 participants. Eligible participants included adults living in Canada that prepared meals at home at least once per week. Focus groups took place from May-June 2020 and followed a semi-structured question guide. Participants were asked about their practices relating to food preparation habits at home; food purchasing, handling, and storage; hand hygiene and sanitation; and information sources about food safety concerning the COVID-19 pandemic. A thematic analysis was conducted using the Theoretical Domains Framework as a coding guide. Results: The most notable changes in behaviour since the onset of the pandemic were seen in participants' hand washing, sanitation, and grocery shopping practices. Participants tended to perceive grocery store employees, shoppers, and food service staff as having inadequate sanitation precautions and, therefore, as a source of COVID-19 transmission risk. They heavily relied on public health, medical, and government officials as sources of information. Feelings of stress and anxiety appeared to be linked to certain sanitation behaviours. Many participants displayed a general apathy toward routine food safety practices such as safe food storage at home. Conclusion: This work supports the need for clear and concise messaging for hand hygiene and food safety behaviours during the COVID-19 pandemic and in future times of crisis. It also highlights a need for ongoing food safety messaging.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42313877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"From Outbreak Catastrophes to Clades of Concern: How Whole Genome Sequencing Can Change the Food Safety Landscape.","authors":"Robert V Tauxe","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"36 6","pages":"482-485"},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10922014/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140094815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. McKinney, N. Ostiguy, C. Cutter, Jonathan A. Campbell
Traditionally-processed meat products produced without thermal processing are common in European countries and are increasing in popularity in the United States. Processors are met with the challenge of creating these high-quality products while ensuring food safety. The purpose of this study was to validate the safety of a process to produce a traditional fermented and dried salami. This experiment investigated the impact of casing type and an antimicrobial intervention on the survival of foodborne pathogens in a salami product made with minimal ingredients.
{"title":"Pathogen Reductions during Traditional Fermentation and Drying of Pork Salamis","authors":"S. McKinney, N. Ostiguy, C. Cutter, Jonathan A. Campbell","doi":"10.22175/rmc2017.122","DOIUrl":"https://doi.org/10.22175/rmc2017.122","url":null,"abstract":"Traditionally-processed meat products produced without thermal processing are common in European countries and are increasing in popularity in the United States. Processors are met with the challenge of creating these high-quality products while ensuring food safety. The purpose of this study was to validate the safety of a process to produce a traditional fermented and dried salami. This experiment investigated the impact of casing type and an antimicrobial intervention on the survival of foodborne pathogens in a salami product made with minimal ingredients.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"39 1","pages":"18-27"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68251705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2013-07-01DOI: 10.1016/J.MEATSCI.2013.07.143
B. Chaves, M. Miller, Martha Maradiaga, M. A. Calle, L. Thompson, S. Jackson, Tanya Jackson, L. G. Garcia, A. Echeverry, Henry Ruiz, M. Brashears
{"title":"Evaluation of Process Control to Prevent Contamination of Beef with Non-O157 Shiga Toxin-producing Escherichia coli (STEC) in U.S. Export Abattoirs in Honduras and Nicaragua","authors":"B. Chaves, M. Miller, Martha Maradiaga, M. A. Calle, L. Thompson, S. Jackson, Tanya Jackson, L. G. Garcia, A. Echeverry, Henry Ruiz, M. Brashears","doi":"10.1016/J.MEATSCI.2013.07.143","DOIUrl":"https://doi.org/10.1016/J.MEATSCI.2013.07.143","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"33 1","pages":"224-230"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/J.MEATSCI.2013.07.143","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"54788442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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