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Browsing by Author Sheridan, James J.

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Issue DateTitleAuthor(s)
Aug-2001Commercial systems for ultra-rapid chilling of lambRedmond, Grainne; McGeehin, Brian; Henchion, Maeve; Sheridan, James J.; Troy, Declan J.; Cowan, Cathal; Butler, Francis
Dec-2000Contamination of Beef Carcasses during Hide Removal and use of a Test Bacterial Decontamination System on Beef HideMcEvoy, John M.; Doherty, Alice M.; Sheridan, James J.; McGuire, Liam
Aug-1998Control and detection of food-borne pathogensDuffy, Geraldine; Cloak, Orla; Sheridan, James J.
1-Oct-2009Control of Blown Pack Spoilage in Vacuum Packaged MeatBolton, Declan J.; Moschonas, Galatios; Sheridan, James J.; Downey, Gerard
Apr-2001Control of escherichia coli 0157:H7 in beefburgersBolton, Declan J.; Byrne, Catriona; Catarame, Terese; Sheridan, James J.
Oct-1999Development of a critical control step for E.coli 0157:H7 in pepperoniDuffy, Geraldine; Riordan, Denise C.; Sheridan, James J.
Jan-1999Development of HACCP analysis systems for beef slaughterDoherty, Alice M.; McEvoy, John M.; Sheridan, James J.; McGuire, Liam; O'Sullivan, Marian
Jan-1999Escherichia coli 0157:H7: implications for HACCP on the farm and in the abattoirBolton, Declan J.; Byrne, Catriona; Sheridan, James J.; Riordan, Denise C.
Feb-2002A European study on animal food & biomedical aspects of E.coli 0157:H7Duffy, Geraldine; Garvey, Patricia; Sheridan, James J.
Feb-2002HACCP for Irish beef, pork and lamb slaughterBolton, Declan J.; Sheridan, James J.
Oct-2002Hygiene and safety of Irish beef carcasses.Kerr, Marie; Sheridan, James J.
Nov-2008Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCPPrendergast, Deirdre M.; Sheridan, James J.; Downey, Gerard
1-Nov-2008Indicator organisms to determine the use of chilling as a critical point in beef slaughter HACCPPrendergast, Deirdre M.; Sheridan, James J.; Downey, Gerard
Apr-2003A nationwide surveillance study on E.coli 0157:H7 and enterobacteriaceae in Irish minced beef productsDuffy, Geraldine; Cagney, Claire; Crowley, Helen; Sheridan, James J.
May-2002Risk-based determination of critical control points for pork slaughterBolton, Declan J.; Pearce, Rachel; Sheridan, James J.
Jan-2001Routine diagnostic tests for food-borne pathogensDuffy, Geraldine; Kilbride, Brendan; Fitzmaurice, Justine; Sheridan, James J.
Apr-2002Spread of brain and spinal cord material during beef slaughterDaly, Dyan J.; Prendergast, Deirdre M.; Sheridan, James J.
Jul-2003A study of cryptosporidium parvum in beefDuffy, Geraldine; McEvoy, John M.; Moriarty, Elaine M.; Sheridan, James J.
1-Feb-2006A study on the use of chilling as a critical control point in a beef HACCP planKinsella, Kathleen; Sheridan, James J.; Rowe, T.; Downey, Gerard
Feb-2006A study on the use of chilling as a critical control point in a beef HACCP plan.Kinsella, Kathleen; Sheridan, James J.; Rowe, T.
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