63 related articles for article (PubMed ID: 19222201)
1. Carvacrol facilitates heat-induced inactivation of Escherichia coli O157:H7 and inhibits formation of heterocyclic amines in grilled ground beef patties.
Friedman M; Zhu L; Feinstein Y; Ravishankar S
J Agric Food Chem; 2009 Mar; 57(5):1848-53. PubMed ID: 19222201
[TBL] [Abstract][Full Text] [Related]
2. Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties.
Rounds L; Havens CM; Feinstein Y; Friedman M; Ravishankar S
J Agric Food Chem; 2012 Apr; 60(14):3792-9. PubMed ID: 22397498
[TBL] [Abstract][Full Text] [Related]
3. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.
Nadarajah D; Han JH; Holley RA
Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360
[TBL] [Abstract][Full Text] [Related]
4. Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil.
Rounds L; Havens CM; Feinstein Y; Friedman M; Ravishankar S
Meat Sci; 2013 Aug; 94(4):461-7. PubMed ID: 23624435
[TBL] [Abstract][Full Text] [Related]
5. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.
Nadarajah D; Han JH; Holley RA
Int J Food Microbiol; 2005 Apr; 99(3):269-79. PubMed ID: 15808361
[TBL] [Abstract][Full Text] [Related]
6. Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 degrees C.
Tamplin ML; Paoli G; Marmer BS; Phillips J
Int J Food Microbiol; 2005 Apr; 100(1-3):335-44. PubMed ID: 15854716
[TBL] [Abstract][Full Text] [Related]
7. Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef.
Chacon PA; Buffo RA; Holley RA
Int J Food Microbiol; 2006 Apr; 107(3):231-7. PubMed ID: 16266766
[TBL] [Abstract][Full Text] [Related]
8. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde.
Amalaradjou MA; Baskaran SA; Ramanathan R; Johny AK; Charles AS; Valipe SR; Mattson T; Schreiber D; Juneja VK; Mancini R; Venkitanarayanan K
Food Microbiol; 2010 Sep; 27(6):841-4. PubMed ID: 20630328
[TBL] [Abstract][Full Text] [Related]
11. Acid tolerance of acid-adapted and nonacid-adapted Escherichia coli O157:H7 strains in beef decontamination runoff fluids or on beef tissue.
Stopforth JD; Skandamis PN; Geornaras I; Sofos JN
Food Microbiol; 2007 Aug; 24(5):530-8. PubMed ID: 17367686
[TBL] [Abstract][Full Text] [Related]
12. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.
Osaili TM; Griffis CL; Martin EM; Beard BL; Keener AE; Marcy JA
J Food Sci; 2007 Mar; 72(2):M56-61. PubMed ID: 17995843
[TBL] [Abstract][Full Text] [Related]
13. Surface decontamination of beef inoculated with Salmonella Typhimurium DT104 or Escherichia coli O157:H7 using dry air in a novel heat treatment apparatus.
McCann MS; McGovern AC; McDowell DA; Blair IS; Sheridan JJ
J Appl Microbiol; 2006 Nov; 101(5):1177-87. PubMed ID: 17040242
[TBL] [Abstract][Full Text] [Related]
14. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa.
Wu VC; Qiu X; de los Reyes BG; Lin CS; Pan Y
Food Microbiol; 2009 Feb; 26(1):32-8. PubMed ID: 19028302
[TBL] [Abstract][Full Text] [Related]
15. Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.
Mukherjee A; Yoon Y; Geornaras I; Belk KE; Scanga JA; Smith GC; Sofos JN
J Food Sci; 2009 Mar; 74(2):M94-9. PubMed ID: 19323764
[TBL] [Abstract][Full Text] [Related]
16. Inhibition of verocytotoxigenic Escherichia coli in model broth and rumen systems by carvacrol and thymol.
Rivas L; McDonnell MJ; Burgess CM; O'Brien M; Navarro-Villa A; Fanning S; Duffy G
Int J Food Microbiol; 2010 Apr; 139(1-2):70-8. PubMed ID: 20153068
[TBL] [Abstract][Full Text] [Related]
17. Detection of viable Escherichia coli O157:H7 by ethidium monoazide real-time PCR.
Wang L; Li Y; Mustapha A
J Appl Microbiol; 2009 Nov; 107(5):1719-28. PubMed ID: 19457030
[TBL] [Abstract][Full Text] [Related]
18. Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses.
Levanduski L; Jaczynski J
Int J Food Microbiol; 2008 Feb; 121(3):328-34. PubMed ID: 18068251
[TBL] [Abstract][Full Text] [Related]
19. Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures.
Jackson TC; Hardin MD; Acuff GR
J Food Prot; 1996 Mar; 59(3):230-7. PubMed ID: 10463438
[TBL] [Abstract][Full Text] [Related]
20. Rapid detection of Escherichia coli O157:H7 by immunomagnetic separation and real-time PCR.
Fu Z; Rogelj S; Kieft TL
Int J Food Microbiol; 2005 Mar; 99(1):47-57. PubMed ID: 15718028
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
