Education Commons^™

G05-1573 Meat And Fabrication-Room Temperatures For Food Safety, Alejandro Amezquita, L. Wang, Harshavardhan Thippareddi, Dennis E. Burson, Curtis Weller

University of Nebraska-Lincoln Extension: Historical Materials

Within the last 20 years, several meat-borne pathogenic microorganisms have emerged in the United States, causing numerous outbreaks of disease and death, as well as drastic economical losses.

Guidelines in this NebGuide are suggested for controlling temperature of meat and meat products in fabrication rooms so as to prevent detrimental growth of meat-borne pathogens.

Nf94-164 Salmonella, Susan S. Sumner, Julie A. Albrecht

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses Salmonella bacteria.

Nf91-33 Handling Eggs Safely At Home, Julie A. Albrecht, Alice Henneman

University of Nebraska-Lincoln Extension: Historical Materials

This NebFact discusses egg handling safely.

G75-269 Calf Scours — Causes And Treatment (Revised June 1996), Don Hudson, Dale Grotelueschen

University of Nebraska-Lincoln Extension: Historical Materials

Calf scours or calf diarrhea cause significant financial loss to cow-calf producers.

This NebGuide discusses causes, treatment, supportive therapy, and herd management.

G75-269 Calf Scours: Causes, Prevention And Treatment, Don Hudson, R. Gene White

University of Nebraska-Lincoln Extension: Historical Materials

Calf scours or calf diarrhea: understand how to recognize and treat this costly condition. Calf scours or calf diarrhea causes more financial loss to cow-calf producers than any other disease-related problem they encounter. Calf scours is not a disease--it is a clinical sign of a disease which can have many causes. In diarrheas, the intestine fails to absorb fluids and/or secretion into the intestine is increased.