J Chance Brooks

Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.

J. Brooks, G. Loneragan, Alejandro Echeverry, 2010, Journal of food protection.

Implementation of targeted interventions to control Escherichia coli O157:H7 in a commercial abattoir.

J. Brooks, G. Loneragan, J Chance Brooks, 2011, Meat science.

Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.

J. Brooks, G. Loneragan, Alejandro Echeverry, 2009, Journal of food protection.