153 related articles for article (PubMed ID: 18236656)
1. Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.
Palanichamy A; Jayas DS; Holley RA
J Food Prot; 2008 Jan; 71(1):6-12. PubMed ID: 18236656
[TBL] [Abstract][Full Text] [Related]
2. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard.
Graumann GH; Holley RA
J Food Prot; 2008 Mar; 71(3):486-93. PubMed ID: 18389690
[TBL] [Abstract][Full Text] [Related]
3. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
[TBL] [Abstract][Full Text] [Related]
4. A model study of Escherichia coli O157:H7 survival in fermented dry sausages--influence of inoculum preparation, inoculation procedure, and selected process parameters.
Naim F; Messier S; Saucier L; Piette G
J Food Prot; 2003 Dec; 66(12):2267-75. PubMed ID: 14672223
[TBL] [Abstract][Full Text] [Related]
5. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
Muthukumarasamy P; Holley RA
Food Microbiol; 2007 Feb; 24(1):82-8. PubMed ID: 16943098
[TBL] [Abstract][Full Text] [Related]
6. Modeling the survival of Escherichia coli O157:H7 in uncooked, semidry, fermented sausage.
Pond TJ; Wood DS; Mumin IM; Barbut S; Griffiths MW
J Food Prot; 2001 Jun; 64(6):759-66. PubMed ID: 11403122
[TBL] [Abstract][Full Text] [Related]
7. Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.
Calicioglu M; Faith NG; Buege DR; Luchansky JB
J Food Prot; 2001 Aug; 64(8):1156-61. PubMed ID: 11510652
[TBL] [Abstract][Full Text] [Related]
8. Lethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation.
Borowski AG; Ingham SC; Ingham BH
J Food Prot; 2009 Oct; 72(10):2056-64. PubMed ID: 19833027
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
[TBL] [Abstract][Full Text] [Related]
11. Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage.
Calicioglu M; Faith NG; Buege DR; Luchansky JB
J Food Prot; 2002 Oct; 65(10):1541-4. PubMed ID: 12380737
[TBL] [Abstract][Full Text] [Related]
12. Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157:H7 during dry sausage ripening.
Luciano FB; Belland J; Holley RA
Int J Food Microbiol; 2011 Jan; 145(1):69-76. PubMed ID: 21146240
[TBL] [Abstract][Full Text] [Related]
13. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters.
Al-Nabulsi AA; Holley RA
Int J Food Microbiol; 2007 Jan; 113(1):84-91. PubMed ID: 16996159
[TBL] [Abstract][Full Text] [Related]
14. Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7.
Luciano FB; Hosseinian FS; Beta T; Holley RA
J Food Sci; 2008 Jun; 73(5):M214-20. PubMed ID: 18577003
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages.
Balamurugan S; Ahmed R; Gao A; Strange P
Int J Food Microbiol; 2017 Oct; 259():14-21. PubMed ID: 28779623
[TBL] [Abstract][Full Text] [Related]
16. Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production.
Meira NVB; Holley RA; Bordin K; Macedo REF; Luciano FB
Int J Food Microbiol; 2017 Nov; 260():59-64. PubMed ID: 28843125
[TBL] [Abstract][Full Text] [Related]
17. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
Buege DR; Searls G; Ingham SC
J Food Prot; 2006 Sep; 69(9):2091-9. PubMed ID: 16995510
[TBL] [Abstract][Full Text] [Related]
18. Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.
Wolf MJ; Miller MF; Parks AR; Loneragan GH; Garmyn AJ; Thompson LD; Echeverry A; Brashears MM
J Food Prot; 2012 Nov; 75(11):1968-73. PubMed ID: 23127705
[TBL] [Abstract][Full Text] [Related]
19. Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.
De Souza J; Ahmed R; Strange P; Barbut S; Balamurugan S
Int J Food Microbiol; 2018 Feb; 266():167-172. PubMed ID: 29223034
[TBL] [Abstract][Full Text] [Related]
20. Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions.
Marshall KM; Niebuhr SE; Acuff GR; Lucia LM; Dickson JS
J Food Prot; 2005 Dec; 68(12):2580-6. PubMed ID: 16355829
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]