Browsing Animal Sciences and Industry by Subject "Bacteria"

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Browsing Animal Sciences and Industry by Subject "Bacteria"

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  • Rogers, D.P.; Vorhies, M.W.; Chengappa, M. M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-14)
    A retrospective study was conducted to determine the prevalence of antimicrobial resistance among six important bacterial pathogens of bovine origin. The study extended from June 1990 through December 1992 and included ...
  • Lechtenberg, K.F.; Leipold, H.W.; Nagaraja, T. G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-03)
    Fusobacterium necrophorum was the predominant bacterial isolate from 49 liver abscesses. Biotype A tended to occur in pure infections and produced a more severe tissue reaction than biotype B, which tended to occur as a ...
  • Kim, J.H.; Jeon, I.J; Forbes, M.S.; Schmidt, Karen A. (Kansas Agricultural Experiment Station, 2011-05-06)
    Ten samples of vanilla frozen yogurt were purchased in Kansas and compared to a highprotein, KSU formulation. The KSU formulation had similar solids, fat, and sugar contents as the commercial samples. All commercial ...
  • Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
  • Prasai, R.K.; Mease, L.E.; Vogt, L.R.; Kropf, Donald H.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)
    Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins ...
  • Heidenreich, J.; Aperce, C.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-30)
    Cattle have been implicated as carriers of the human pathogen Escherichia coli O157:H7. Contamination of the beef supply by E. coli O157 can occur during harvest and processing, causing costly recalls or human illness. ...
  • Smith, J.F.; Brouk, Michael J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-01)
    Mastitis is the most costly health concern in the dairy industry today. Annual losses have been estimated at $180 to 185 per cow. Based on this figure, annual losses for Kansas producers may exceed $15 million. Nationally, ...
  • Mease, L.E.; Kropf, Donald H.; Prasai, R.K.; Kenney, P.B.; Vogt, L.R.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-10-05)
    Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...
  • Mease, L.E.; Kropf, Donald H.; Prasai, R.K.; Kenney, P.B.; Vogt, L.R.; Fung, Daniel Y. C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-09-17)
    Aerobic plate counts (APCs), presence/ absence of Listeria monocytogenes and Salmonella spp., and visual color evaluations were used to determine the microbiological and display quality of steaks fabricated from beef ...
  • Hendrickson, R.L. (Kansas Agricultural Experiment Station, 2012-01-25)
    The preservation of food by freezing depends upon retarding the rate of microbial, enzymatic, and chemical changes. It is generally agreed that meat and meat products should be sharp-frozen at -10°F. (-23.3°C), and ...

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