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Quantitative distribution of Salmonella spp. and Escherichia coli on beef carcasses and raw beef at retail establishments.

• L Martínez-Chávez, Elisa Cabrera-Díaz, +8 authors Nanci E Martínez-Gonzáles
• International journal of food microbiology
• 2015

Salmonella is a foodborne pathogen that commonly inhabits the gastrointestinal tract of a healthy feedlot cattle and can be transferred to the carcass surface during hide removal and evisceration… (More)

Comparison of rinsing and sanitizing procedures for reducing bacterial pathogens on fresh cantaloupes and bell peppers.

• S Alvarado-Casillas, S Ibarra-Sánchez, O Rodríguez-García, Nanci E Martínez-Gonzáles, A. Castillo
• Journal of food protection
• 2007

Increased consumption of fruits and vegetables is linked to health benefits but also to an increase in the number of outbreaks of foodborne illness. To determine the effectiveness of different… (More)

Internalization of bacterial pathogens in tomatoes and their control by selected chemicals.

• L S Ibarra-Sánchez, S Alvarado-Casillas, Marc Rodriguez-Garcia, Nanci E Martínez-Gonzáles, A. Castillo
• Journal of food protection
• 2004

The effect of different washing or sanitizing agents was compared for preventing or reducing surface and internal contamination of tomatoes by Salmonella Typhimurium and Escherichia coli O157:H7. The… (More)

Microbiological Quality and Incidence of Salmonella on Cherry Tomatoes at Retail in Querétaro, México.

• Marla G Leal-Cervantes, Sofía M. Arvizu-Medrano, Ramón Álvar Martínez-Peniche, Nanci E Martínez-Gonzáles, Montserrat Hernández-Iturriaga
• Journal of food protection
• 2018

Multiple outbreaks related to Salmonella in tomatoes require an evaluation of the risk associated with cherry tomatoes due to the increase in its production, consumption, and marketing in Mexico's… (More)

Effect of the use of a neutralizing step after antimicrobial application on microbial counts during challenge studies for orange disinfection.

• Nanci E Martínez-Gonzáles, Claudia A. Martínez-Cárdenas, +4 authors A. Castillo
• Journal of food protection
• 2013

The effects of using a neutralizer after applying antimicrobial treatments and the effect of time lapse between treatment application and subsequent recovery and enumeration of Escherichia coli… (More)

The Polymyxin Ceftazidime Oxford Medium as an alternative selective and differential medium for isolation of Listeria monocytogenes from raw or unpasteurized food.

• Nanci E Martínez-Gonzáles, L Martínez-Chávez, Claudia A. Martínez-Cárdenas, Elisa Cabrera-Díaz, A. Castillo
• Food microbiology
• 2014

The Polymyxin Ceftazidime Oxford Medium (PCOM) was developed to recover Listeria monocytogenes from raw or unpasteurized foods. It contains esculin-ferric ammonium citrate as indicator system for… (More)

Spread of bacterial pathogens during preparation of freshly squeezed orange juice.

• Nanci E Martínez-Gonzáles, Anadulce Hernandez-Herrera, +4 authors A. Castillo
• Journal of food protection
• 2003

To study the potential of three bacterial pathogens to cross-contaminate orange juice during extraction, normal operation conditions during juice preparation at food service establishments were… (More)

Validation of a washing and sanitizing procedure for cantaloupes at a mexican packing facility.

• S Alvarado-Casillas, L S Ibarra-Sánchez, Nanci E Martínez-Gonzáles, Marc Rodriguez-Garcia, A. Castillo
• Journal of food protection
• 2010

In-plant validation of an alternative washing and sanitizing method was conducted at a cantaloupe packing operation in Mexico. This method consisted of a spray water wash followed by spraying warm… (More)

Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients.

• M del Refugio Torres-Vitela, A. Castillo, +4 authors Julia A Pérez-Montaño
• Journal of food protection
• 2000

The survival of Vibrio cholerae O1 serotypes Inaba and Ogawa was determined in ceviche prepared from inoculated ground fish. Ground mackerel purchased from a seafood distribution center was… (More)

Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice.

• Nanci E Martínez-Gonzáles, L Martínez-Chávez, Claudia A. Martínez-Cárdenas, A. Castillo
• Journal of food protection
• 2011

The objectives of this study were to compare the effectiveness of various washing treatments for reducing Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes populations on orange… (More)

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