• Campylobactor
• E.coli 0157:H7
• Listeria monocytogenes
• Salmonella
  

Campylobactor

• Anonymous. Microbial intervention strategies for Salmonella and Campylobacter reduction in commercial turkey processing. Anonymous. Anonymous. 2005.
• M. E. Berrang, J. A. Dickens, and M. T. Musgrove. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Sci 79:1689-1693, 2000.
• P. L. White, A. R. Baker, and W. O. James. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Off Int Epiz 16:525-541, 1997.
• Y. Yang and M. G. Johnson. Predictive models for the survival/death of Campylobacter jejuni and Salmonella Typhimurium in poultry scalding and chilling. J Food Sci 67:1836-1843, 2002.
• L. Y. Yang and B. L. Swem. Effect of high-temperature inside-outside spray on survival of Campylobacter jejuni attached to prechill chicken carcasses. Poultry Sci 81:1371-1377, 2002.
  
  

• J. D. Berg and A. Matin. Effect of chlorine dioxide on selected membrane functions of Escherichia coli. J Appl Bacteriol 60:213-220, 1986.
•  M. E. Berrang, J. A. Dickens, and M. T. Musgrove. Effects of hot water application after defeathering on the levels of Campylobacter, coliform bacteria, and Escherichia coli on broiler carcasses. Poultry Sci 79:1689-1693, 2000.
• J. M. Bosilevac, X. Nou, and G. A. Barkocy-Gallagher. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses. J Food Prot 69:1808-1813, 2006.
• A. Castillo, L. M Lucia, G. K. Kemp, and G. R. Acuff. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcasses using acidified sodium chlorite. J Food Prot (580):584, 1999.
• J. R. Edwards and D. Y. C. Fung. Prevention and decontamination of E. coli O157:H7 on raw beef carcasses in commercial beef abattoirs. J Rapid Methods and Automation in Microbiology 14:1-95, 2006.
• B. L. Farrell, A. B. Ronner, and A. C. L. Wong. Attachment of Escherichia coli O157:H7 in ground beef to meat grinders and survival after sanitation with chlorine and peroxyacetic acid. J Food Prot 61:817-822, 1998.
• R. Fries. Reducing Salmonella transfer during industrial poultry meat production. World's Poultry Science J 58:527-540, 578-579, 582-583, 588, 593, 2002.
• K. Harris, M. F. Miller, and G. H. Loneragan. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157:H7 and Salmonella Typhimurium in beef trim and ground beef in a simulated processing environment. J Food Prot 69:1802-1807, 2008.
• N. Kalchayanand, T. M. Arthur, and J. M. Bosilevac. Evaluation of various antimicrobial interventions for the reduction of Escherichia coli O157:H7 on beef heads during processing. J Food Prot 71:621-624, 2008.
• L. Levanduski and J. Jaczynsli. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses. Int J Food Microbiol 121:328-334, 2008.
• G. H. Loneragan and M. M. Brashears. Pre-harvest interventions to reduce carriage of E. coli O157:H7 by harvest-ready feedlot cattle. Meat Science 71:72-78, 2005.
•  X. Nou, M. Rivera-Betancourt, J. M. Bosilevac, and et al. Effect of chemical dehairing on the prevalence of Escherichia coli O157:H7 and the levels of aerobic bacteria and enterobacteriaceae on carcasses in a commercial beef processing plant. J Food Prot 66:2005-2009, 2003.
• J. R. Ransom, K. E. Belk, J. N. Sofos, and et al. Comparison of intervention technologies for reducing Escherichia coli O157:H7 pm beef cuts and trimmings. Food Protection Trends 23:24-34, 2003.
• K. V. Sy, M. B. Murry, and et al. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176-1187, 2005.
• B. A. Vanselow, D. O. Krause, and C. S. McSweeney. The shiga toxin-producing Escherichia coli, their ruminant hosts, and potential on-farm interventions: a review. Australian j Agri Res 56:219-244, 2005.
• J. D. F. Wadsworth and Asan. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces. Meat Science 69:401-407, 2005.
  
  

• R. Capita, C Alonso-Calleja, and M. et al Prieto. Effectiveness of trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin. J Food Prot 66:61-64, 2003.
• R. Y. Murphy and M. E. Berrang. Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot dog water pasteurization. J Food Prot 65:1561-1564, 2002.
• H. Ozdemir, A. Gucukoglu, and S. Pamuk. Effects of cetylpyridinium chloride, lactic acid and sodium benzoate on populations of Listeria monocytogenes and Staphylococcus in beef. J Food Safety 26:41-48, 2006.
• K. V. Sy, M. B. Murry, and et al. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176-1187, 2005.
  
  

• P. L. White, A. R. Baker, and W. O. James. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Off Int Epiz 16:525-541, 1997.
• D. A. Barber, P. B. Bahnson, R. Isaacson, and et al. Distribution of Salmonella in swine distribution system. J Food Prot 65:1861-1868, 2002.
• A. Castillo, L. M Lucia, G. K. Kemp, and G. R. Acuff. Reduction of Escherichia coli O157:H7 amd Salmonella typhimurium on beef carcasses using acidified sodium chlorite. J Food Prot (580):584, 1999.
• A. Castillo, L. M Lucia, G. K. Kemp, and G. R. Acuff. Reduction of Escherichia coli O157:H7 amd Salmonella typhimurium on beef carcasses using acidified sodium chlorite. J Food Prot (580):584, 1999.
• K. A. Fabrizio, R. R. Sharma, A. Demirci, and C. N. Cutter. Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry. Poultry Sci 81:1598-1605, 2002.
• K. Harris, M. F. Miller, and G. H. Loneragan. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157:H7 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment. J Food Prot 69:1802-1807, 2008.
• D. R. Korber, C. L. Choi, G. M. Wolfaardt, and et al. Substratum topography influences suscepitibility of Salmonella enteritidis biofilms to trisodium phosphate. Appl Environ Microbiol (3352):3358, 1997.
• R. Y. Murphy and M. E. Berrang. Thermal lethality of Salmonella senftenberg and Listeria innocua on fully cooked and vacuum packaged chicken breast strips during hot dog water pasteurization. J Food Prot 65:1561-1564, 2002.
• S. E. Niebuhr, A. Laury, G. R. Acuff, and J. S. Dickson. Evaluation of nonpathogenic surrogate bacteria as process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage, and fermentation in meat. J Food Prot 71:714-718, 2008.
• J. R. Ruby, J. Zhu, and S. C. Ingham. Using indicator bacteria and Salmonella test results from three large-scale beef abbatoirs over an 18-month period to evaluate intervention system efficacy and plan carcass testing for Salmonella. J Food Prot 70:2732-2740, 2007.
• B. Sampathkumar, G. G. Khachatourians, and D. R. Korber. High pH during trisodium phosphate treatment causes membrane damage and destruction of Salmonella enterica Serovar Enteritidis. Appl Environ Microbiol 69:122-129, 2003.
• K. V. Sy, M. B. Murry, and et al. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce. J Food Prot 68:1176-1187, 2005.
•  M. E. Villarreal, R. C. Baker, and J. M. Regenstein. The incidence of Salmonella on poultry carcasses following the use of slow release chlorine dioxide (Alcide). J Food Prot 53:465-467, 1990.
• J. D. F. Wadsworth and Asan. Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces. Meat Science 69:401-407, 2005.
• P. L. White, A. R. Baker, and W. O. James. Strategies to control Salmonella and Campylobacter in raw poultry products. Rev Sci Off Int Epiz 16:525-541, 1997.