118 related articles for article (PubMed ID: 20492179)
21. 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]
22. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
Hwang CA; Tamplin ML
J Food Sci; 2007 Sep; 72(7):M246-53. PubMed ID: 17995648
[TBL] [Abstract][Full Text] [Related]
23. Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef.
Kargiotou C; Katsanidis E; Rhoades J; Kontominas M; Koutsoumanis K
Food Microbiol; 2011 Feb; 28(1):158-63. PubMed ID: 21056788
[TBL] [Abstract][Full Text] [Related]
24. Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism.
Apostolidis E; Kwon YI; Shetty K
Int J Food Microbiol; 2008 Dec; 128(2):317-24. PubMed ID: 18973962
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products.
Juneja VK
Food Microbiol; 2006 Apr; 23(2):105-11. PubMed ID: 16942993
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Antimicrobial activity of oregano oil against antibiotic-resistant Salmonella enterica on organic leafy greens at varying exposure times and storage temperatures.
Moore-Neibel K; Gerber C; Patel J; Friedman M; Jaroni D; Ravishankar S
Food Microbiol; 2013 May; 34(1):123-9. PubMed ID: 23498188
[TBL] [Abstract][Full Text] [Related]
29. Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
Lianou A; Geornaras I; Kendall PA; Scanga JA; Sofos JN
Food Microbiol; 2007 Aug; 24(5):433-43. PubMed ID: 17367676
[TBL] [Abstract][Full Text] [Related]
30. Effect of sodium lactate on thermal inactivation of Listeria monocytogenes and Salmonella in ground chicken thigh and leg meat.
Murphy RY; Osaili T; Duncan LK; Marcy JA
J Food Prot; 2004 Jul; 67(7):1403-7. PubMed ID: 15270493
[TBL] [Abstract][Full Text] [Related]
31. Thermal inactivation D- and z-values of multidrug-resistant and non-multidrug-resistant Salmonella serotypes and survival in ground beef exposed to consumer-style cooking.
Stopforth JD; Suhalim R; Kottapalli B; Hill WE; Samadpour M
J Food Prot; 2008 Mar; 71(3):509-15. PubMed ID: 18389693
[TBL] [Abstract][Full Text] [Related]
32. Influence of lactate and acetate salt adaptation on Salmonella Typhimurium acid and heat resistance.
Yuan W; Ágoston R; Lee D; Lee SC; Yuk HG
Food Microbiol; 2012 Jun; 30(2):448-52. PubMed ID: 22365359
[TBL] [Abstract][Full Text] [Related]
33. Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat.
Al-Hijazeen M; Mendonca A; Lee EJ; Ahn DU
Poult Sci; 2018 Feb; 97(2):676-683. PubMed ID: 29211890
[TBL] [Abstract][Full Text] [Related]
34. Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds.
Abd SJ; McCarthy KL; Harris LJ
J Food Sci; 2012 Jan; 77(1):M42-7. PubMed ID: 22260116
[TBL] [Abstract][Full Text] [Related]
35. The effect of oregano essential oil on microbial load and sensory attributes of dried meat.
Hernández H; Fraňková A; Sýkora T; Klouček P; Kouřimská L; Kučerová I; Banout J
J Sci Food Agric; 2017 Jan; 97(1):82-87. PubMed ID: 26917258
[TBL] [Abstract][Full Text] [Related]
36. Effect of a rosemary and oregano volatile oil mixture on performance, lipid oxidation of meat and haematological parameters in Pharaoh quails.
Yesilbag D; Gezen SS; Biricik H; Bulbul T
Br Poult Sci; 2012; 53(1):89-97. PubMed ID: 22404809
[TBL] [Abstract][Full Text] [Related]
37. Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella enterica from oregano.
Jean-Gilles Beaubrun J; Flamer ML; Addy N; Ewing L; Gopinath G; Jarvis K; Grim C; Hanes DE
Food Microbiol; 2016 Aug; 57():195-203. PubMed ID: 27052719
[TBL] [Abstract][Full Text] [Related]
38. The Growth Kinetics of Salmonella Enteritidis in Raw Ground Beef.
Sabike II; Fujikawa H; Edris AM
Biocontrol Sci; 2015; 20(3):185-92. PubMed ID: 26412698
[TBL] [Abstract][Full Text] [Related]
39. Growth and survival of Salmonella in ground black pepper (Piper nigrum).
Keller SE; VanDoren JM; Grasso EM; Halik LA
Food Microbiol; 2013 May; 34(1):182-8. PubMed ID: 23498196
[TBL] [Abstract][Full Text] [Related]
40. Thermal Inactivation of Salmonella in High-Fat Rendering Meat Products.
Ramirez-Hernandez A; Inestroza B; Parks A; Brashears MM; Sanchez-Plata MX; Echeverry A
J Food Prot; 2018 Jan; 81(1):54-58. PubMed ID: 29257727
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]