J B Luchansky

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. doi request reprint Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill
    John B Luchansky
    Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 76:1500-12. 2013
  2. doi request reprint Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef
    J B Luchansky
    Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 76:1434-7. 2013
  3. doi request reprint Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method
    A C S Porto-Fett
    US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, PA 19038, USA
    Meat Sci 85:312-8. 2010
  4. doi request reprint Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks
    John B Luchansky
    U S Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 74:1054-64. 2011
  5. ncbi request reprint Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill
    John B Luchansky
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 72:1404-11. 2009
  6. doi request reprint Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill
    John B Luchansky
    U S Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 75:62-70. 2012
  7. ncbi request reprint Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization
    J B Luchansky
    U S Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 71:2190-7. 2008
  8. doi request reprint Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage
    A C S Porto-Fett
    Microbial Food Safety Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
    Food Microbiol 25:793-801. 2008
  9. ncbi request reprint Salmonella spp. and Escherichia coli biotype I on swine carcasses processed under the hazard analysis and critical control point-based inspection models project
    M L Tamplin
    Microbial Food Safety Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 64:1305-8. 2001
  10. doi request reprint Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky
    A C S Porto-Fett
    USDA, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Poult Sci 88:1275-81. 2009

Collaborators

Detail Information

Publications39

  1. doi request reprint Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill
    John B Luchansky
    Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 76:1500-12. 2013
    ..0 or 65.5°C. Thus, cooking ground beef patties that were refrigerated, frozen, or freeze-thawed to internal temperatures of 71.1 and 76.6°C was effective for eliminating ca. 5.1 to 7.0 log CFU of E. coli O157:H7 and STEC per g. ..
  2. doi request reprint Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef
    J B Luchansky
    Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 76:1434-7. 2013
    ..26 min. Thus, cooking times and temperatures effective for inactivating a serotype O157:H7 strain of E. coli in ground beef were equally effective against the seven non-O157:H7 Shiga toxin-producing strains investigated herein...
  3. doi request reprint Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method
    A C S Porto-Fett
    US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, PA 19038, USA
    Meat Sci 85:312-8. 2010
    ..monocytogenes and when used in combination with reduced levels/ratio of lactate and diacetate as an ingredient for frankfurters provides inhibition throughout shelf life...
  4. doi request reprint Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks
    John B Luchansky
    U S Department of Agriculture, Agricultural Research Service, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 74:1054-64. 2011
    ..1 °C (160 °F) did not kill all cells due, primarily, to nonuniform heating (i.e., cold spots) within the meat...
  5. ncbi request reprint Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill
    John B Luchansky
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 72:1404-11. 2009
    ..These data validate that cooking on a commercial gas grill is effective at eliminating relatively low levels of the pathogen that may be distributed throughout a blade-tenderized steak...
  6. doi request reprint Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill
    John B Luchansky
    U S Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 75:62-70. 2012
    ..Both ECOH and STEC behaved similarly in response to heat, in that cooking eliminated significant numbers of both pathogen types; however, some survivors were recovered due, presumably, to uneven heating of the blade-tenderized steaks...
  7. ncbi request reprint Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization
    J B Luchansky
    U S Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 71:2190-7. 2008
    ..Thus, blade tenderization transfers E. coli O157:H7 primarily into the topmost 1 cm, but also into the deeper tissues of beef subprimals...
  8. doi request reprint Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage
    A C S Porto-Fett
    Microbial Food Safety Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
    Food Microbiol 25:793-801. 2008
    ..typhimurium (> or =5.23 log(10)CFU/g reduction), and E. coli O157:H7 (3.48 log(10)CFU/g reduction). In summary, soudjouk-style sausage does not provide a favorable environment for outgrowth/survival of these three pathogens...
  9. ncbi request reprint Salmonella spp. and Escherichia coli biotype I on swine carcasses processed under the hazard analysis and critical control point-based inspection models project
    M L Tamplin
    Microbial Food Safety Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 64:1305-8. 2001
    ..on the chilled carcasses was 0.8%, indicating that the present HIMP inspection system produced an equivalent level of bacteriological performance...
  10. doi request reprint Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky
    A C S Porto-Fett
    USDA, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Poult Sci 88:1275-81. 2009
    ..5 h at 73.8 degrees C (165 degrees F) satisfied the USDA-FSIS standard of identity (moisture: protein <or= 0.75:1.0) or shelf-stability (water activity of <or= 0.80), or both, requirements for jerky...
  11. ncbi request reprint Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky
    Anna C S Porto-Fett
    U S Department of Agriculture, Agricultural Research Service, Eastern Research Regional Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 71:918-26. 2008
    ..5 h also satisfied the U.S. Food Safety and Inspection Service standard of identity (moisture-to-protein ratio < or = 0.75:1) and/or shelf-stability (water activity < or = 0.8) requirements for jerky...
  12. ncbi request reprint Use of pulsed-field gel electrophoresis to monitor a five-strain mixture of Listeria monocytogenes in frankfurter packages
    Anna C S Porto
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 66:1465-8. 2003
    ....
  13. ncbi request reprint Prevalence of Campylobacter within a swine slaughter and processing facility
    R A Pearce
    Microbial Food Safety Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 66:1550-6. 2003
    ....
  14. ncbi request reprint Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures
    Renata Jacob
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 E Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 72:403-7. 2009
    ..These data establish that kippered beef does not provide an environment conducive to proliferation of these pathogens...
  15. doi request reprint Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk
    P M Tomasula
    Dairy and Functional Foods Research Unit, USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    J Dairy Sci 94:4277-91. 2011
    ..8-μm membrane before high-temperature, short-time pasteurization may improve the safety and quality of the fluid milk supply; however, the duration of MF should be limited to prevent spore germination following pasteurization...
  16. doi request reprint Effectiveness of cross-flow microfiltration for removal of microorganisms associated with unpasteurized liquid egg white from process plant
    S Mukhopadhyay
    Dairy Processing and Products Research Unit, U S Dept of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    J Food Sci 74:M319-27. 2009
    ..Total protein and SDS-PAGE analysis indicated that this MF process did not alter the protein composition of the permeate, compared to that of the feed LEW, and that the foaming properties of LEW were retained in the postfiltered samples...
  17. ncbi request reprint An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores
    John S Novak
    Microbial Food Safety Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 68:751-7. 2005
    ..05) to the pasteurization temperatures tested. As such, pasteurization alone would not ensure complete inactivation of these spore-forming pathogens in dH2O, synthetic media, or skim milk...
  18. doi request reprint Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami
    Anna C S Porto-Fett
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
    Int J Food Microbiol 140:61-75. 2010
    ..These data validate that HPP can be used as an alternate to curing for trichinae control and as a post-process intervention to meet performance standards and/or compliance guidelines for the three microbial pathogens evaluated herein...
  19. ncbi request reprint Effect of reheating on viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters following refrigerated or frozen storage
    Anna C S Porto
    US Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 67:71-6. 2004
    ..monocytogenes prior to packaging and after unpackaging, are adequately reheated prior to consumption...
  20. ncbi request reprint Recovery of Listeria monocytogenes from vacuum-sealed packages of frankfurters: comparison of the U.S. Department of Agriculture (USDA) food safety and inspection service product composite enrichment method, the USDA Agricultural Research Service (ARS) pr
    John B Luchansky
    US Department of Agriculture, Agricultural Research Service, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 65:567-70. 2002
    ..monocytogenes and establishing the levels of the pathogen that may be on the surface of ready-to-eat foods such as frankfurters...
  21. ncbi request reprint Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C
    Anna C S Porto
    US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 65:308-15. 2002
    ..0% (P < 0.0004) or 3.0% (P < 0.0001) potassium lactate as an ingredient in frankfurters can appreciably enhance safety by inhibiting or delaying the growth of L. monocytogenes during storage at refrigeration and abuse temperatures...
  22. ncbi request reprint Validation of the USDA/ARS package rinse method for recovery of Listeria monocytogenes from naturally contaminated, commercially prepared frankfurters
    F Morgan Wallace
    US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 66:1920-3. 2003
    ..monocytogenes...
  23. ncbi request reprint Recovery rate of Listeria monocytogenes from commercially prepared frankfurters during extended refrigerated storage
    F Morgan Wallace
    U S Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 66:584-91. 2003
    ..This study provides estimates of the prevalence, types, and viability of L. monocytogenes associated with commercially prepared frankfurters during extended refrigerated storage...
  24. ncbi request reprint Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef
    Anna C S Porto-Fett
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Microbial Food Safety Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 72:564-71. 2009
    ..S. Food and Drug Administration Food Code, appreciably lessens the likelihood, severity, and/or magnitude of consumer illness if the ground beef were purposefully contaminated even with relatively high levels of Y. pestis...
  25. pmc Comparison of cultivation and PCR-hybridization for detection of Salmonella in porcine fecal and water samples
    I Feder
    Microbial Food Safety Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    J Clin Microbiol 39:2477-84. 2001
    ..Our results indicate that the PCR-hybridization approach is equivalent to or better than cultivation for detecting Salmonella in swine feces or water samples from swine farms when using the medium combinations evaluated in this study...
  26. doi request reprint Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage
    Cheng An Hwang
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Int J Food Microbiol 129:244-52. 2009
    ..The resulting models may also be used for estimating the survival of E. coli O157:H7 and S. Typhimurium in other similar fermented sausage during fermentation and storage...
  27. doi request reprint Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration
    Sudarsan Mukhopadhyay
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional, Research Center, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Int J Food Microbiol 142:309-17. 2010
    ..Microbial removal efficiency was at least, on average, 6.8Log(10)CFU/mL (limit of detection < or =0.5Log(10)CFU/mL). Functional property analysis indicated that the MF process did not alter the foaming power of LEW...
  28. ncbi request reprint Analyses of the putative Crp/Fnr family of transcriptional regulators of a serotype 4b strain of Listeria monocytogenes
    Gaylen A Uhlich
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, Pennsylvania 19038, USA
    Food Microbiol 23:300-6. 2006
    ..These results suggest that certain members of the putative Crp/Fnr family in L. monocytogenes may function in response to oxidative stress similar to the Fnr-like protein (Flp) of other gram-positive bacteria...
  29. doi request reprint Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling
    Vijay K Juneja
    USDA ARS ERRC, Wyndmoor, Pennsylvania 19038, USA
    Foodborne Pathog Dis 7:153-7. 2010
    ..0 log(10) to approximately 7.8 log(10) CFU/g. Thus, scrapple must be cooled after cooking to 7.2 degrees C within 6.5 h, but for no more than 14 h, to prevent a food safety hazard from outgrowth of C. perfringens spores during cooling...
  30. ncbi request reprint Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters
    John B Luchansky
    Eastern Regional Research Center, Microbial Food Safety Research Unit, Agricultural Research Service, U S Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 67:1017-21. 2004
    ..These data also establish that cellulose casings coated with nisin display only moderate antilisterial activity in vacuum-sealed packages of commercially prepared frankfurters during storage at 4 degrees C...
  31. ncbi request reprint Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes
    John B Luchansky
    Microbial Food Safety Research Unit, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 69:39-46. 2006
    ..However, as used in this study, the potassium lactate-sodium diacetate solution and acidified sodium chlorite were only somewhat effective at controlling the subsequent outgrowth of this pathogen during refrigerated storage...
  32. pmc Relatedness of Listeria monocytogenes Isolates recovered from selected ready-to-eat foods and listeriosis patients in the United States
    Stefanie Evans Gilbreth
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, Wyndmoor, Pennsylvania 19038, USA
    Appl Environ Microbiol 71:8115-22. 2005
    ..These data should help define the distribution and relatedness of isolates found in RTE foods in comparison with isolates that cause listeriosis...
  33. doi request reprint Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco
    P M Tomasula
    Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E Mermaid Lane, Wyndmoor, PA 19038 Electronic address
    J Dairy Sci 97:1281-95. 2014
    ..monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF. ..
  34. pmc Characterization of Escherichia coli O157:H7 from downer and healthy dairy cattle in the upper Midwest region of the United States
    C M Byrne
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, Wyndmoor, Pennsylvania 19038, USA
    Appl Environ Microbiol 69:4683-8. 2003
    ..These results indicate that downer cattle had a 3.3-fold-higher prevalence of E. coli O157:H7 than healthy cattle within the time frame and geographic scope of this study...
  35. ncbi request reprint A case report of sporadic ovine listerial menigoencephalitis in Iowa with an overview of livestock and human cases
    Irene V Wesley
    Pre Harvest Food Safety and Enteric Diseases Research Unit, National Animal Disease Center, USDA, Agricultural Research Service, Ames, IA 50010, USA
    J Vet Diagn Invest 14:314-21. 2002
    ..Environmental isolates were identified as L. monocytogenes serotypes 1 and 4. However, by PFGE, none matched the profile of the single clinical isolate. Thus, the ultimate source of contamination is unknown...
  36. pmc Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef
    Mark L Tamplin
    Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    Appl Environ Microbiol 74:1111-6. 2008
    ..The inability of B. anthracis to grow between 2 and 16 degrees C, a relatively low growth rate, and inactivation at elevated temperatures would likely reduce the risk for recommended ground-beef handling and preparation procedures...
  37. ncbi request reprint Testing of swine feces obtained through the National Animal Health Monitoring System's Swine 2000 study for the presence of Escherichia coli O157:H7
    Ingrid Feder
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
    J Food Prot 70:1489-92. 2007
    ....
  38. pmc Use of pulsed-field gel electrophoresis to characterize the heterogeneity and clonality of salmonella isolates obtained from the carcasses and feces of swine at slaughter
    Laura Wonderling
    Eastern Regional Research Center, Agricultural Research Service, U S Department of Agriculture, 600 E Mermaid Lane, Wyndmoor, PA 19038, USA
    Appl Environ Microbiol 69:4177-82. 2003
    ..In addition, these results indicate that the examination of multiple Salmonella isolates from positive samples is necessary to determine the variety of potential contaminants of swine carcasses during slaughter and processing...
  39. pmc Isolation of Escherichia coli O157:H7 from intact colon fecal samples of swine
    Ingrid Feder
    Microbial Biophysics and Residue Chemistry and Core Technologies, U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
    Emerg Infect Dis 9:380-3. 2003
    ..We demonstrate that swine in the United States can harbor potentially pathogenic E. coli O157:H7...