127 related articles for article (PubMed ID: 19244907)
1. Application of colicin E1 as a prefabrication intervention strategy.
Patton BS; Lonergan SM; Cutler SA; Stahl CH; Dickson JS
J Food Prot; 2008 Dec; 71(12):2519-22. PubMed ID: 19244907
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef.
Calicioglu M; Kaspar CW; Buege DR; Luchansky JB
J Food Prot; 2002 Jan; 65(1):26-32. PubMed ID: 11808802
[TBL] [Abstract][Full Text] [Related]
4. Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement.
Heller CE; Scanga JA; Sofos JN; Belk KE; Warren-Serna W; Bellinger GR; Bacon RT; Rossman ML; Smith GC
J Food Prot; 2007 May; 70(5):1174-80. PubMed ID: 17536676
[TBL] [Abstract][Full Text] [Related]
5. Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.
Geornaras I; Yang H; Moschonas G; Nunnelly MC; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
J Food Prot; 2012 Nov; 75(11):1960-7. PubMed ID: 23127704
[TBL] [Abstract][Full Text] [Related]
6. Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcasses.
Laury AM; Alvarado MV; Nace G; Alvarado CZ; Brooks JC; Echeverry A; Brashears MM
J Food Prot; 2009 Oct; 72(10):2208-11. PubMed ID: 19833048
[TBL] [Abstract][Full Text] [Related]
7. Effectiveness of 1,3-dibromo-5,5 dimethylhydantoin on reduction of Escherichia coli O157:H7- and Salmonella-inoculated fresh meat.
Kalchayanand N; Arthur TM; Bosilevac JM; Brichta-Harhay DM; Guerini MN; Shackelford SD; Wheeler TL; Koohmaraie M
J Food Prot; 2009 Jan; 72(1):151-6. PubMed ID: 19205477
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7.
Pittman CI; Geornaras I; Woerner DR; Nightingale KK; Sofos JN; Goodridge L; Belk KE
J Food Prot; 2012 Sep; 75(9):1701-8. PubMed ID: 22947479
[TBL] [Abstract][Full Text] [Related]
9. Efficacy of a peroxyacetic acid formulation as an antimicrobial intervention to reduce levels of inoculated Escherichia coli O157:H7 on external carcass surfaces of hot-boned beef and veal.
Penney N; Bigwood T; Barea H; Pulford D; LeRoux G; Cook R; Jarvis G; Brightwell G
J Food Prot; 2007 Jan; 70(1):200-3. PubMed ID: 17265881
[TBL] [Abstract][Full Text] [Related]
10. Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella.
Carlson BA; Ruby J; Smith GC; Sofos JN; Bellinger GR; Warren-Serna W; Centrella B; Bowling RA; Belk KE
J Food Prot; 2008 Nov; 71(11):2223-7. PubMed ID: 19044265
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions.
Chancey CC; Brooks JC; Martin JN; Echeverry A; Jackson SP; Thompson LD; Brashears MM
J Food Prot; 2013 Oct; 76(10):1778-83. PubMed ID: 24112580
[TBL] [Abstract][Full Text] [Related]
13. Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue.
Stopforth JD; Yoon Y; Belk KE; Scanga JA; Kendall PA; Smith GC; Sofos JN
J Food Prot; 2004 Oct; 67(10):2099-106. PubMed ID: 15508617
[TBL] [Abstract][Full Text] [Related]
14. Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.
Ashton LV; Geornaras I; Stopforth JD; Skandamis PN; Belk KE; Scanga JA; Smith GC; Sofos JN
J Food Prot; 2006 Jun; 69(6):1273-9. PubMed ID: 16786845
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups.
Geornaras I; Yang H; Manios S; Andritsos N; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
J Food Sci; 2012 Sep; 77(9):M539-44. PubMed ID: 22897565
[TBL] [Abstract][Full Text] [Related]
18. Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing.
Dourou D; Beauchamp CS; Yoon Y; Geornaras I; Belk KE; Smith GC; Nychas GJ; Sofos JN
Int J Food Microbiol; 2011 Oct; 149(3):262-8. PubMed ID: 21802758
[TBL] [Abstract][Full Text] [Related]
19. Acid tolerance of acid-adapted and nonadapted Escherichia coli O157:H7 following habituation (10 degrees C) in fresh beef decontamination runoff fluids of different pH values.
Samelis J; Kendall P; Smith GC; Sofos JN
J Food Prot; 2004 Apr; 67(4):638-45. PubMed ID: 15083712
[TBL] [Abstract][Full Text] [Related]
20. Effect of different levels of beef bacterial microflora on the growth and survival of Escherichia coli O157:H7 on beef carcass tissue.
Berry ED; Koohmaraie M
J Food Prot; 2001 Aug; 64(8):1138-44. PubMed ID: 11510649
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]