These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

138 related articles for article (PubMed ID: 15270517)

  • 1. Growth potential of Clostridium perfringens during cooling of cooked meats.
    Taormina PJ; Dorsa WJ
    J Food Prot; 2004 Jul; 67(7):1537-47. PubMed ID: 15270517
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.
    Huang L
    J Food Sci; 2016 Jul; 81(7):M1754-65. PubMed ID: 27259065
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.
    Kalinowski RM; Tompkin RB; Bodnaruk PW; Pruett WP
    J Food Prot; 2003 Jul; 66(7):1227-32. PubMed ID: 12870757
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.
    Amézquita A; Weller CL; Wang L; Thippareddi H; Burson DE
    Int J Food Microbiol; 2005 May; 101(2):123-44. PubMed ID: 15862875
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.
    Sánchez-Plata MX; Amézquita A; Blankenship E; Burson DE; Juneja V; Thippareddi H
    J Food Prot; 2005 Dec; 68(12):2594-605. PubMed ID: 16355831
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.
    Zaika LL
    J Food Prot; 2003 Sep; 66(9):1599-603. PubMed ID: 14503712
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
    Juneja VK; Bari ML; Inatsu Y; Kawamoto S; Friedman M
    J Food Prot; 2007 Jun; 70(6):1429-33. PubMed ID: 17612073
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.
    Danler RJ; Boyle EA; Kastner CL; Thippareddi H; Fung DY; Phebus RK
    J Food Prot; 2003 Mar; 66(3):501-3. PubMed ID: 12636309
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S; Paredes-Sabja D; Torres JA; Sarker MR
    Food Microbiol; 2009 May; 26(3):272-7. PubMed ID: 19269568
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef.
    Huang L
    Int J Food Microbiol; 2003 Nov; 87(3):217-27. PubMed ID: 14527794
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of four retail food service cooling methods on the behavior of Clostridium perfringens ATCC 10388 in turkey roasts following heating to an internal temperature of 74 degrees C.
    Olds DA; Mendonca AF; Sneed J; Bisha B
    J Food Prot; 2006 Jan; 69(1):112-7. PubMed ID: 16416908
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis.
    Huang L; Li C; Hwang CA
    Int J Food Microbiol; 2018 Feb; 266():257-266. PubMed ID: 29274481
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modelling the growth of Clostridium perfringens during the cooling of bulk meat.
    Le Marc Y; Plowman J; Aldus CF; Munoz-Cuevas M; Baranyi J; Peck MW
    Int J Food Microbiol; 2008 Nov; 128(1):41-50. PubMed ID: 18768233
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products.
    Golden NJ; Crouch EA; Latimer H; Kadry AR; Kause J
    J Food Prot; 2009 Jul; 72(7):1376-84. PubMed ID: 19681258
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts.
    Steele FM; Wright KH
    Poult Sci; 2001 Jun; 80(6):813-6. PubMed ID: 11441851
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling.
    Juneja VK; Porto-Fett AC; Gartner K; Tufft L; Luchansky JB
    Foodborne Pathog Dis; 2010 Feb; 7(2):153-7. PubMed ID: 19785539
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
    Juneja VK; Baker DA; Thippareddi H; Snyder OP; Mohr TB
    J Food Prot; 2013 Jan; 76(1):65-71. PubMed ID: 23317858
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus.
    Taormina PJ; Bartholomew GW
    J Food Prot; 2005 Sep; 68(9):1831-9. PubMed ID: 16161681
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Direct Dynamic Kinetic Analysis and Computer Simulation of Growth of Clostridium perfringens in Cooked Turkey during Cooling.
    Huang L; Vinyard BT
    J Food Sci; 2016 Mar; 81(3):M692-701. PubMed ID: 26801359
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.
    Duan Z; Hansen TH; Hansen TB; Dalgaard P; Knøchel S
    Int J Food Microbiol; 2016 Aug; 230():45-57. PubMed ID: 27127839
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.