106 related articles for article (PubMed ID: 10945574)
1. Heat inactivation of Escherichia coli O157:H7 in apple juice exposed to chlorine.
Folsom JP; Frank JF
J Food Prot; 2000 Aug; 63(8):1021-5. PubMed ID: 10945574
[TBL] [Abstract][Full Text] [Related]
2. Prior storage conditions influence the destruction of Escherichia coli O157:H7 during heating of apple cider and juice.
Ingham SC; Uljas HE
J Food Prot; 1998 Apr; 61(4):390-4. PubMed ID: 9709199
[TBL] [Abstract][Full Text] [Related]
3. Effect of citral on the thermal inactivation of Escherichia coli O157:H7 in citrate phosphate buffer and apple juice.
Espina L; Somolinos M; Pagán R; García-Gonzalo D
J Food Prot; 2010 Dec; 73(12):2189-96. PubMed ID: 21219735
[TBL] [Abstract][Full Text] [Related]
4. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.
Williams RC; Sumner SS; Golden DA
J Food Prot; 2004 Nov; 67(11):2381-6. PubMed ID: 15553616
[TBL] [Abstract][Full Text] [Related]
5. Heat inactivation of Escherichia coli O157:H7 in apple cider containing malic acid, sodium benzoate, and potassium sorbate.
Dock LL; Floros JD; Linton RH
J Food Prot; 2000 Aug; 63(8):1026-31. PubMed ID: 10945575
[TBL] [Abstract][Full Text] [Related]
6. Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice.
Sung HJ; Song WJ; Kim KP; Ryu S; Kang DH
Int J Food Microbiol; 2014 Feb; 171():147-53. PubMed ID: 24362006
[TBL] [Abstract][Full Text] [Related]
7. Heat resistance of Escherichia coli O157:H7 in apple juice.
Splittstoesser DF; McLellan MR; Churey JJ
J Food Prot; 1996 Mar; 59(3):226-9. PubMed ID: 10463437
[TBL] [Abstract][Full Text] [Related]
8. Acid tolerance of Escherichia coli O157:H7 and its survival in apple juice.
Koodie L; Dhople AM
Microbios; 2001; 104(409):167-75. PubMed ID: 11327111
[TBL] [Abstract][Full Text] [Related]
9. Phosphate buffer increases recovery of Escherichia coli O157:H7 from frozen apple juice.
Yamamoto SA; Harris LJ
J Food Prot; 2001 Sep; 64(9):1315-9. PubMed ID: 11563506
[TBL] [Abstract][Full Text] [Related]
10. Reduction in levels of Escherichia coli O157:H7 in apple cider by pulsed electric fields.
Iu J; Mittal GS; Griffiths MW
J Food Prot; 2001 Jul; 64(7):964-9. PubMed ID: 11456204
[TBL] [Abstract][Full Text] [Related]
11. Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature.
Kim SA; Rhee MS
J Appl Microbiol; 2015 Nov; 119(5):1317-23. PubMed ID: 26257401
[TBL] [Abstract][Full Text] [Related]
12. Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing.
Semanchek JJ; Golden DA
J Food Prot; 1998 Apr; 61(4):395-401. PubMed ID: 9709200
[TBL] [Abstract][Full Text] [Related]
13. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat.
Song WJ; Sung HJ; Kang DH
J Appl Microbiol; 2015 Jan; 118(1):112-22. PubMed ID: 25346257
[TBL] [Abstract][Full Text] [Related]
14. Influence of cinnamon and clove essential oils on the D- and z-values of Escherichia coli O157:H7 in apple cider.
Knight KP; McKellar RC
J Food Prot; 2007 Sep; 70(9):2089-94. PubMed ID: 17900087
[TBL] [Abstract][Full Text] [Related]
15. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat.
Linton M; McClements JM; Patterson MF
J Food Prot; 1999 Mar; 62(3):277-9. PubMed ID: 10090248
[TBL] [Abstract][Full Text] [Related]
16. Inactivation of Escherichia coli O157:H7 in apple juice and apple cider by trans-cinnamaldehyde.
Baskaran SA; Amalaradjou MA; Hoagland T; Venkitanarayanan K
Int J Food Microbiol; 2010 Jun; 141(1-2):126-9. PubMed ID: 20442003
[TBL] [Abstract][Full Text] [Related]
17. Inactivation of Escherichia coli ATCC 25922 and Escherichia coil O157:H7 in apple juice and apple cider, using pulsed light treatment.
Sauer A; Moraru CI
J Food Prot; 2009 May; 72(5):937-44. PubMed ID: 19517718
[TBL] [Abstract][Full Text] [Related]
18. Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice.
Kang JW; Kim WJ; Kang DH
Int J Food Microbiol; 2020 Sep; 329():108665. PubMed ID: 32497789
[TBL] [Abstract][Full Text] [Related]
19. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment.
Song WJ; Shin JY; Ryu S; Kang DH
J Appl Microbiol; 2015 Aug; 119(2):465-74. PubMed ID: 26033289
[TBL] [Abstract][Full Text] [Related]
20. Modeling the survival of Escherichia coli O157:H7 in apple cider using probability distribution functions for quantitative risk assessment.
Duffy S; Schaffner DW
J Food Prot; 2001 May; 64(5):599-605. PubMed ID: 11347987
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
