Mitigation of <i>Salmonella</i> in Ground Pork Products through Gland Removal in Pork Trimmings by Reagan L. Jiménez, Mindy M. Brashears, Rossy Bueno López, David A. Vargas, Marcos X. Sanchez-Plata

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Bio-Mapping of Microbial Indicators and Pathogen Quantitative Loads in Commercial Broiler Processing Facilities in South America by David A. Vargas, Gabriela K. Betancourt-Barszcz, Daniela R. Chávez-Velado, Angelica Sánchez, Rossy Bueno López, Marcos X. Sanchez-Plata

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Quantitative Bio-Mapping of <i>Salmonella</i> and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility by Rossy Bueno López, David A. Vargas, Reagan L. Jimenez, Diego E. Casas, Markus F. Miller, Mindy M. Brashears, Marcos X. Sanchez-Plata

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Bio-Mapping Indicators and Pathogen Loads in a Commercial Broiler Processing Facility Operating with High and Low Antimicrobial Intervention Levels by Juan F. De Villena, David A. Vargas, Rossy Bueno López, Daniela R. Chávez-Velado, Diego E. Casas, Reagan L. Jiménez, Marcos X. Sanchez-Plata

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Data-Mining Poultry Processing Bio-Mapping Counts of Pathogens and Indicator Organisms for Food Safety Management Decision Making by David A. Vargas, Juan F. De Villena, Valeria Larios, Rossy Bueno López, Daniela R. Chávez-Velado, Diego E. Casas, Reagan L. Jiménez, Sabrina E. Blandon, Marcos X. Sanchez-Plata

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