All Stories

  1. Impact of persistent and nonpersistent generic Escherichia coli and Salmonella sp. recovered from a beef packing plant on biofilm formation by E. coli O157

    Article • Journal of Applied Microbiology, October 2017, Wiley

    Xianqin Yang

  2. Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions

    Article • Journal of Food Protection, August 2017, International Association for Food Protection

    Xianqin Yang

  3. Spatial and Temporal Distribution of Escherichia coli on Beef Trimmings Obtained from a Beef Packing Plant

    Article • Journal of Food Protection, August 2016, International Association for Food Protection

    Xianqin Yang

  4. Effects of Dry Chilling on the Microflora on Beef Carcasses at a Canadian Beef Packing Plant

    Article • Journal of Food Protection, April 2016, International Association for Food Protection

    Xianqin Yang

  5. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions

    Article • Journal of Food Protection, February 2016, International Association for Food Protection

    Xianqin Yang

  6. Determination of Sources of Escherichia coli on Beef by Multiple-Locus Variable-Number Tandem Repeat Analysis

    Article • Journal of Food Protection, July 2015, International Association for Food Protection

    Xianqin Yang

  7. Microbiological Effects of a Routine Treatment for Decontaminating Hide-On Carcasses at a Large Beef Packing Plant

    Article • Journal of Food Protection, February 2015, International Association for Food Protection

    Xianqin Yang

  8. Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

    Article • Journal of the Science of Food and Agriculture, April 2014, Wiley

    Xianqin Yang

  9. Effects of meat pH and the initial numbers of spores ofClostridium estertheticumon the development of blown pack spoilage of vacuum-packaged beef

    Article • International Journal of Food Science & Technology, December 2013, Wiley

    Xianqin Yang