230 related articles for article (PubMed ID: 17388073)
41. Effect of beef product physical structure on Salmonella thermal inactivation.
Mogollón MA; Marks BP; Booren AM; Orta-Ramirez A; Ryser ET
J Food Sci; 2009 Sep; 74(7):M347-51. PubMed ID: 19895479
[TBL] [Abstract][Full Text] [Related]
42. Evaluation of novel micronized encapsulated essential oil-containing phosphate and lactate blends for growth inhibition of Listeria monocytogenes and Salmonella on poultry bologna, pork ham, and roast beef ready-to-eat deli loaves.
Casco G; Taylor TM; Alvarado C
J Food Prot; 2015 Apr; 78(4):698-706. PubMed ID: 25836394
[TBL] [Abstract][Full Text] [Related]
43. 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]
44. Attachment of Listeria monocytogenes on ready-to-eat meats.
Foong SC; Dickson JS
J Food Prot; 2004 Mar; 67(3):456-62. PubMed ID: 15035357
[TBL] [Abstract][Full Text] [Related]
45. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.
Possas A; Posada-Izquierdo GD; Pérez-Rodríguez F; Valero A; García-Gimeno RM; Duarte MC
Int J Food Microbiol; 2017 Jan; 240():40-46. PubMed ID: 27590560
[TBL] [Abstract][Full Text] [Related]
46. Validation of time and temperature values as critical limits for the control of Escherichia coli O157:H7 during the production of fresh ground beef.
Mann JE; Brashears MM
J Food Prot; 2006 Aug; 69(8):1978-82. PubMed ID: 16924927
[TBL] [Abstract][Full Text] [Related]
47. Evaluation of two thermal processing schedules at low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky.
Harper NM; Roberts MN; Getty KJ; Boyle EA; Fung DY; Higgins JJ
J Food Prot; 2009 Dec; 72(12):2476-82. PubMed ID: 20003728
[TBL] [Abstract][Full Text] [Related]
48. Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant.
Beccalli MP; Picozzi C; Mangieri N; Vigentini I; Foschino R
J Food Prot; 2019 Jan; 82(1):58-64. PubMed ID: 30707054
[TBL] [Abstract][Full Text] [Related]
49. 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]
50. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
[TBL] [Abstract][Full Text] [Related]
51. Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.
Fouladkhah A; Geornaras I; Yang H; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
J Food Prot; 2012 Oct; 75(10):1751-8. PubMed ID: 23043822
[TBL] [Abstract][Full Text] [Related]
52. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.
Channaiah LH; Holmgren ES; Michael M; Sevart NJ; Milke D; Schwan CL; Krug M; Wilder A; Phebus RK; Thippareddi H; Milliken G
J Food Prot; 2016 Apr; 79(4):544-52. PubMed ID: 27052857
[TBL] [Abstract][Full Text] [Related]
53. Thermal inactivation of Salmonella spp. in pork burger patties.
Gurman PM; Ross T; Holds GL; Jarrett RG; Kiermeier A
Int J Food Microbiol; 2016 Feb; 219():12-21. PubMed ID: 26686598
[TBL] [Abstract][Full Text] [Related]
54. Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.
Dierschke S; Ingham SC; Ingham BH
J Food Prot; 2010 Nov; 73(11):2034-42. PubMed ID: 21219715
[TBL] [Abstract][Full Text] [Related]
55. Survival and growth of Escherichia coli O157:H7 in roast beef and salami after exposure to an alkaline cleaner.
Sharma M; Richards GM; Beuchat LR
J Food Prot; 2004 Oct; 67(10):2107-16. PubMed ID: 15508618
[TBL] [Abstract][Full Text] [Related]
56. Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.
Shen C; Adler JM; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Prot; 2010 Mar; 73(3):461-9. PubMed ID: 20202330
[TBL] [Abstract][Full Text] [Related]
57. Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.
Luchansky JB; Porto-Fett AC; Shoyer B; Phebus RK; Thippareddi H; Call JE
J Food Prot; 2009 Jul; 72(7):1404-11. PubMed ID: 19681262
[TBL] [Abstract][Full Text] [Related]
58. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
Mohr TB; Juneja VK; Thippareddi HH; Schaffner DW; Bronstein PA; Silverman M; Cook LV
J Food Prot; 2015 Aug; 78(8):1512-26. PubMed ID: 26219365
[TBL] [Abstract][Full Text] [Related]
59. 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]
60. Application of quantitative microbial risk assessments for estimation of risk management metrics: Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products as an example.
Crouch EA; Labarre D; Golden NJ; Kause JR; Dearfield KL
J Food Prot; 2009 Oct; 72(10):2151-61. PubMed ID: 19833039
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
