289 related articles for article (PubMed ID: 18522024)
1. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
Porto-Fett AC; Call JE; Luchansky JB
J Food Prot; 2008 May; 71(5):918-26. PubMed ID: 18522024
[TBL] [Abstract][Full Text] [Related]
2. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.
Porto-Fett AC; Call JE; Hwang CA; Juneja V; Ingham S; Ingham B; Luchansky JB
Poult Sci; 2009 Jun; 88(6):1275-81. PubMed ID: 19439640
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
7. Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures.
Jacob R; Porto-Fett AC; Call JE; Luchansky JB
J Food Prot; 2009 Feb; 72(2):403-7. PubMed ID: 19350987
[TBL] [Abstract][Full Text] [Related]
8. Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products.
Murphy RY; Martin EM; Duncan LK; Beard BL; Marcy JA
J Food Prot; 2004 Jul; 67(7):1394-402. PubMed ID: 15270492
[TBL] [Abstract][Full Text] [Related]
9. Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.
Echeverry A; Brooks JC; Miller MF; Collins JA; Loneragan GH; Brashears MM
J Food Prot; 2009 Aug; 72(8):1616-23. PubMed ID: 19722392
[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. Growth of Escherichia coli O157:H7, Salmonella typhimurium DT104, and Listeria monocytogenes in dark cutting beef at 10 or 22 degrees C.
Hooper-Kinder CA; Davidson PM; Duckett SK
J Food Prot; 2002 Jan; 65(1):196-8. PubMed ID: 11808795
[TBL] [Abstract][Full Text] [Related]
12. Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.
Harrison JA; Harrison MA; Rose-Morrow RA; Shewfelt RL
J Food Prot; 2001 Aug; 64(8):1194-8. PubMed ID: 11510659
[TBL] [Abstract][Full Text] [Related]
13. Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.
Ozturk B; Sengun IY
Int J Food Microbiol; 2019 Sep; 304():32-38. PubMed ID: 31152975
[TBL] [Abstract][Full Text] [Related]
14. Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.
Echeverry A; Brooks JC; Miller MF; Collins JA; Loneragan GH; Brashears MM
J Food Prot; 2010 Dec; 73(12):2169-79. PubMed ID: 21219733
[TBL] [Abstract][Full Text] [Related]
15. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
Luchansky JB; Porto-Fett AC; Shoyer BA; Phillips J; Chen V; Eblen DR; Cook LV; Mohr TB; Esteban E; Bauer N
J Food Prot; 2013 Sep; 76(9):1500-12. PubMed ID: 23992494
[TBL] [Abstract][Full Text] [Related]
16. Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.
Gkana E; Chorianopoulos N; Grounta A; Koutsoumanis K; Nychas GE
Food Microbiol; 2017 Apr; 62():51-57. PubMed ID: 27889165
[TBL] [Abstract][Full Text] [Related]
17. Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts.
Geornaras I; Yoon Y; Belk KE; Smith GC; Sofos JN
J Food Sci; 2007 Oct; 72(8):M330-4. PubMed ID: 17995614
[TBL] [Abstract][Full Text] [Related]
18. Fate of Escherichia coli O157:H7, Salmonella typhimurium DT 104, and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10 degrees C.
Samelis J; Sofos JN; Kendall PA; Smith GC
J Food Prot; 2001 Jul; 64(7):950-7. PubMed ID: 11456202
[TBL] [Abstract][Full Text] [Related]
19. Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.
Borowski AG; Ingham SC; Ingham BH
J Food Prot; 2009 Jun; 72(6):1234-47. PubMed ID: 19610334
[TBL] [Abstract][Full Text] [Related]
20. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment.
Harris K; Miller MF; Loneragan GH; Brashears MM
J Food Prot; 2006 Aug; 69(8):1802-7. PubMed ID: 16924902
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]