1997
ISU Swine Research Report

Health

• ASL-R1505 Arcobacter: An Overview
  
• ASL-R1506 Detection of Yersinia enterocolitica in Pigs and Pork Products
  
• ASL-R1507 Prevalence of Salmonella in Swine and Pork: A Farm to Consumer Study
  
• ASL-R1508 Hot Water Rinses as a Bacteriologicval Intervention Strategy on Swine Carcasses
  
• ASL-R1509 Sensitive PCR Method for Detection ofEscherichia coli 0157:H7 and Other Shiga Toxin-Producing Bacteria in Ground Meat
  
• ASL-R1510 Risk Assessment for Food Safety: Application to Microbial Foodborne Disease Data Needs
  
• ASL-R1511 Susceptibility of Swine to Hepatitus E Virus and its Significance to Human Health
  
• ASL-R1512 Food Safety Begins at the Farm
  
• ASL-R1513 A Longitudinal Study of Bacterial Contamination in Retail Meats and Meat Products
  
• ASL-R1514 A Novel Technique for E. Coli-Testing of Beef and Pork Carcasses
  
• ASL-R1515 Rapid Detection of Listeria monocytogenesin Mechanically Separated Turkey Meat
  
• ASL-R1516 Pork Production Contracts and Food Safety Issues
  
• ASL-R1517 Prevalence of Virulence Factors Among Hemolytic Escherichia coli
  
• ASL-R1518 Investigation into the Severe Acute PRRS Outbreaks
  
• ASL-R1519 PRRS Virus-Induced Damage to Intravascular Macrophages
  
• ASL-R1520 Field-Based Assessment of the Role of Porcine Cytomegalovirus
  
• ASL-R1521 Influence of Passive Immunity on Serological Responses to Mycoplasma hyopneumoniae
  
• ASL-R1522 Swine Influenza Virus Passive Antibody Levels in Pigs From Vaccinated or Nonvaccinated Sows
  
• ASL-R1523 Shedding of PRRS Virus in Milk and Colostrum
  
• ASL-R1524 Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Cooked Pork Patties
  
• ASL-R1525 Effect of Muscle Type, Packaging, and Irradiation on Lipid Oxidation, Volatile Production, and Color in Raw Pork Patties
  

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