168 related articles for article (PubMed ID: 16416908)
1. 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]
2. 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]
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. 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]
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. 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]
7. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
Li L; Valenzuela-Martinez C; Redondo M; Juneja VK; Burson DE; Thippareddi H
J Food Sci; 2012 Nov; 77(11):M598-603. PubMed ID: 23163907
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
Kennedy KM; Milkowski AL; Glass KA
J Food Prot; 2013 Nov; 76(11):1972-6. PubMed ID: 24215704
[TBL] [Abstract][Full Text] [Related]
10. Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure.
Sabah JR; Thippareddi H; Marsden JL; Fung DY
J Food Prot; 2003 Aug; 66(8):1408-12. PubMed ID: 12929827
[TBL] [Abstract][Full Text] [Related]
11. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork.
Márquez-González M; Cabrera-Díaz E; Hardin MD; Harris KB; Lucia LM; Castillo A
J Food Prot; 2012 Apr; 75(4):682-9. PubMed ID: 22488055
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast.
King AM; Glass KA; Milkowski AL; Sindelar JJ
J Food Prot; 2015 Aug; 78(8):1527-35. PubMed ID: 26219366
[TBL] [Abstract][Full Text] [Related]
14. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling.
Juneja VK; Friedman M
J Food Prot; 2007 Jan; 70(1):218-22. PubMed ID: 17265885
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Growth of Clostridium perfringens during cooling of refried beans.
Cevallos-Cevallos JM; Akins ED; Friedrich LM; Danyluk MD; Simonne AH
J Food Prot; 2012 Oct; 75(10):1783-90. PubMed ID: 23043826
[TBL] [Abstract][Full Text] [Related]
17. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
Valenzuela-Martinez C; Pena-Ramos A; Juneja VK; Korasapati NR; Burson DE; Thippareddi H
J Food Prot; 2010 Mar; 73(3):470-6. PubMed ID: 20202331
[TBL] [Abstract][Full Text] [Related]
18. Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage.
Taormina PJ; Bartholomew GW; Dorsa WJ
J Food Prot; 2003 Jan; 66(1):72-81. PubMed ID: 12540184
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
