Search Results - Bartenfeld, L N

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  1. 1
    Assessment of Stabilized Hydrogen Peroxide for Use in Reducing Campylobacter Levels and Prevalence on Broiler Chicken Wings

    Assessment of Stabilized Hydrogen Peroxide for Use in Reducing Campylobacter Levels and Prevalence on Broiler Chicken Wings by Bourassa, D V, Harris, C E, Bartenfeld Josselson, L N, Buhr, R J

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  2. 2
    Development of injection inoculation methods to simulate in ovo vertical transmission of Salmonella spp. and Campylobacter spp

    Development of injection inoculation methods to simulate in ovo vertical transmission of Salmonella spp. and Campylobacter spp by Harris, C.E., Bartenfeld Josselson, L.N., Bourassa, D.V., Buhr, R.J.

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  3. 3
    The effect of high-level chlorine carcass drench on the recovery of Salmonella and enumeration of bacteria from broiler carcasses

    The effect of high-level chlorine carcass drench on the recovery of Salmonella and enumeration of bacteria from broiler carcasses by Bartenfeld, L N, Fletcher, D L, Northcutt, J K, Bourassa, D V, Cox, N A, Buhr, R J

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  4. 4
    Examination of the impact of eggshell cuticle and membranes on Salmonella Enteritidis or Typhimurium recovery from inoculated and stored eggs

    Examination of the impact of eggshell cuticle and membranes on Salmonella Enteritidis or Typhimurium recovery from inoculated and stored eggs by Harris, C.E., Josselson, L.N. Bartenfeld, Bourassa, D.V., Buhr, R.J.

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  5. 5
    Evaluation of Drinking Water Antimicrobial Interventions on Water Usage, Feed Consumption, and Salmonella Retention in Broilers Following Feed and Water Withdrawal

    Evaluation of Drinking Water Antimicrobial Interventions on Water Usage, Feed Consumption, and Salmonella Retention in Broilers Following Feed and Water Withdrawal by Harris, C.E., Josselson, L.N. Bartenfeld, Bourassa, D.V., Fairchild, B.D., Kiepper, B.H., Buhr, R.J.

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  6. 6
    Impact of Scalding Duration and Scalding Water Temperature on Broiler Processing Wastewater Loadings

    Impact of Scalding Duration and Scalding Water Temperature on Broiler Processing Wastewater Loadings by Harris, C.E., Gottilla, K.A., Bourassa, D.V., Bartenfeld, L.N., Kiepper, B.H., Buhr, R.J.

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  7. 7
    Evaluation of Drinking Water Antimicrobial Interventions on Water Usage, Feed Consumption, and Salmonella Retention in Broilers Following Feed and Water Withdrawal1

    Evaluation of Drinking Water Antimicrobial Interventions on Water Usage, Feed Consumption, and Salmonella Retention in Broilers Following Feed and Water Withdrawal1 by Harris, C E, Josselson, L N Bartenfeld, Bourassa, D V, Fairchild, B D, Kiepper, B H, Buhr, R J

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  8. 8
    Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray

    Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray by Bourassa, D.V., Wilson, K.M., Bartenfeld, L.N., Harris, C.E., Howard, A.K., Ingram, K.D., Hinton, A., Adams, E.S., Berrang, M.E., Feldner, P.W., Gamble, G.R., Frye, J.G., Jackson, C.R., Johnston, J.J., Buhr, R.J.

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  9. 9
    Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray1

    Carcass orientation and drip time affect potential surface water carryover for broiler carcasses subjected to a post-chill water dip or spray1 by Bourassa, D V, Wilson, K M, Bartenfeld, L N, Harris, C E, Howard, A K, Ingram, K D, Hinton, Jr, A, Adams, E S, Berrang, M E, Feldner, P W, Gamble, G R, Frye, J G, Jackson, C R, Johnston, J J, Buhr, R J

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