166 related articles for article (PubMed ID: 12117240)
1. Relationship of cell surface charge and hydrophobicity to strength of attachment of bacteria to cantaloupe rind.
Ukuku DO; Fett WF
J Food Prot; 2002 Jul; 65(7):1093-9. PubMed ID: 12117240
[TBL] [Abstract][Full Text] [Related]
2. Effects of cell surface charge and hydrophobicity on attachment of 16 Salmonella serovars to cantaloupe rind and decontamination with sanitizers.
Ukuku DO; Fett WF
J Food Prot; 2006 Aug; 69(8):1835-43. PubMed ID: 16924907
[TBL] [Abstract][Full Text] [Related]
3. Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage.
Ukuku DO; Huang L; Sommers C
J Food Prot; 2015 Jul; 78(7):1288-95. PubMed ID: 26197279
[TBL] [Abstract][Full Text] [Related]
4. Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces.
Ukuku DO; Fett W
J Food Prot; 2002 Jun; 65(6):924-30. PubMed ID: 12092724
[TBL] [Abstract][Full Text] [Related]
5. Effect of Hydrogen Peroxide in Combination with Minimal Thermal Treatment for Reducing Bacterial Populations on Cantaloupe Rind Surfaces and Transfer to Fresh-Cut Pieces.
Ukuku DO; Mukhopadhyay S; Geveke D; Olanya M; Niemira B
J Food Prot; 2016 Aug; 79(8):1316-24. PubMed ID: 27497118
[TBL] [Abstract][Full Text] [Related]
6. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment.
Ukuku DO; Geveke DJ; Chau L; Niemira BA
Int J Food Microbiol; 2016 Aug; 231():86-92. PubMed ID: 27240141
[TBL] [Abstract][Full Text] [Related]
7. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas.
Mahmoud BS; Vaidya NA; Corvalan CM; Linton RH
Food Microbiol; 2008 Oct; 25(7):857-65. PubMed ID: 18721673
[TBL] [Abstract][Full Text] [Related]
8. Inactivation of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 on cantaloupes by octenidine dihydrochloride.
Upadhyay A; Chen CH; Yin H; Upadhyaya I; Fancher S; Liu Y; Nair MS; Jankelunas L; Patel JR; Venkitanarayanan K
Food Microbiol; 2016 Sep; 58():121-7. PubMed ID: 27217367
[TBL] [Abstract][Full Text] [Related]
9. Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.
Ukuku DO; Olanya M; Geveke DJ; Sommers CH
J Food Prot; 2012 Nov; 75(11):1912-9. PubMed ID: 23127699
[TBL] [Abstract][Full Text] [Related]
10. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces.
Ukuku DO; Bari ML; Kawamoto S; Isshiki K
Int J Food Microbiol; 2005 Oct; 104(2):225-33. PubMed ID: 16043249
[TBL] [Abstract][Full Text] [Related]
11. Attachment of Salmonella Poona to cantaloupe rind and stem scar tissues as affected by temperature of fruit and inoculum.
Richards GM; Beuchat LR
J Food Prot; 2004 Jul; 67(7):1359-64. PubMed ID: 15270486
[TBL] [Abstract][Full Text] [Related]
12. Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation.
Parnell TL; Harris LJ; Suslow TV
Int J Food Microbiol; 2005 Mar; 99(1):59-70. PubMed ID: 15718029
[TBL] [Abstract][Full Text] [Related]
13. Attraction of a free-living nematode, Caenorhabditis elegans, to foodborne pathogenic bacteria and its potential as a vector of Salmonella poona for preharvest contamination of cantaloupe.
Caldwell KN; Anderson GL; Williams PL; Beuchat LR
J Food Prot; 2003 Nov; 66(11):1964-71. PubMed ID: 14627270
[TBL] [Abstract][Full Text] [Related]
14. Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe.
Ukuku DO; Pilizota V; Sapers GM
J Food Prot; 2004 Mar; 67(3):432-7. PubMed ID: 15035354
[TBL] [Abstract][Full Text] [Related]
15. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization.
Bezanson GS; Ells TC; Fan L; Forney CF; LeBlanc DI
J Food Sci; 2018 Apr; 83(4):1025-1031. PubMed ID: 29488631
[TBL] [Abstract][Full Text] [Related]
16. Effect of chemical sanitizers on Salmonella enterica serovar Poona on the surface of cantaloupe and pathogen contamination of internal tissues as a function of cutting procedure.
Vadlamudi S; Taylor TM; Blankenburg C; Castillo A
J Food Prot; 2012 Oct; 75(10):1766-73. PubMed ID: 23043824
[TBL] [Abstract][Full Text] [Related]
17. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes.
Annous BA; Burke A; Sites JE; Phillips JG
J Food Prot; 2013 Mar; 76(3):420-8. PubMed ID: 23462078
[TBL] [Abstract][Full Text] [Related]
18. Internalization of Listeria monocytogenes in cantaloupes during dump tank washing and hydrocooling.
Macarisin D; Wooten A; De Jesus A; Hur M; Bae S; Patel J; Evans P; Brown E; Hammack T; Chen Y
Int J Food Microbiol; 2017 Sep; 257():165-175. PubMed ID: 28667935
[TBL] [Abstract][Full Text] [Related]
19. Method of applying sanitizers and sample preparation affects recovery of native microflora and Salmonella on whole cantaloupe surfaces.
Ukuku DO; Fett WF
J Food Prot; 2004 May; 67(5):999-1004. PubMed ID: 15151239
[TBL] [Abstract][Full Text] [Related]
20. Impact of Listeria Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes.
Forney CF; Fan L; Bezanson GS; Ells TC; LeBlanc DI; Fillmore S
J Food Sci; 2018 Apr; 83(4):1017-1024. PubMed ID: 29660130
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
