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Joseph M. Bosilevac

US Department of Agriculture

Agricultural Research Service

Roman L. Hruska US Meat Animal Research Center

Clay Center

USA

[email]@*.*.usda.gov

Name/email consistency: high

 
 
 
 
 
 
 

Affiliation

  • US Department of Agriculture, Agricultural Research Service, Roman L. Hruska US Meat Animal Research Center, Clay Center, USA. 2004 - 2007

References

  1. Microbiological characterization of imported and domestic boneless beef trim used for ground beef. Bosilevac, J.M., Guerini, M.N., Brichta-Harhay, D.M., Arthur, T.M., Koohmaraie, M. J. Food Prot. (2007) [Pubmed]
  2. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coil O157:H7 on preevisceration beef carcasses. Bosilevac, J.M., Nou, X., Barkocy-Gallagher, G.A., Arthur, T.M., Koohmaraie, M. J. Food Prot. (2006) [Pubmed]
  3. Development and evaluation of an on-line hide decontamination procedure for use in a commercial beef processing plantt. Bosilevac, J.M., Nou, X., Osborn, M.S., Allen, D.M., Koohmaraie, M. J. Food Prot. (2005) [Pubmed]
  4. Efficacy of ozonated and electrolyzed oxidative waters to decontaminate hides of cattle before slaughter. Bosilevac, J.M., Shackelford, S.D., Brichta, D.M., Koohmaraie, M. J. Food Prot. (2005) [Pubmed]
  5. Protocol for evaluating the efficacy of cetylpyridinium chloride as a beef hide intervention. Bosilevac, J.M., Wheeler, T.L., Rivera-Betancourt, M., Nou, X., Arthur, T.M., Shackelford, S.D., Kent, M.P., Jaroni, D., Osborn, M.S., Rossman, M., Reagan, J.O., Koohmaraie, M. J. Food Prot. (2004) [Pubmed]
  6. Prevalence of Escherichia coli O157 and levels of aerobic bacteria and Enterobacteriaceae are reduced when hides are washed and treated with cetylpyridinium chloride at a commercial beef processing plant. Bosilevac, J.M., Arthur, T.M., Wheeler, T.L., Shackelford, S.D., Rossman, M., Reagan, J.O., Koohmaraie, M. J. Food Prot. (2004) [Pubmed]
  7. Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products. Bosilevac, J.M., Shackelford, S.D., Fahle, R., Biela, T., Koohmaraie, M. J. Food Prot. (2004) [Pubmed]
 
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