260 related articles for article (PubMed ID: 21219733)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions.
Ulbrich CJ; Lucia LM; Arnold AN; Taylor TM; Savell JW; Gehring KB
J Food Prot; 2015 May; 78(5):881-7. PubMed ID: 25951381
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella.
Kalchayanand N; Arthur TM; Bosilevac JM; Schmidt JW; Shackelford SD; Brown T; Wheeler TL
J Food Prot; 2018 Jul; 81(7):1126-1133. PubMed ID: 29939790
[TBL] [Abstract][Full Text] [Related]
13. Reductions of Shiga toxin-producing Escherichia coli and Salmonella typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments.
Zhao T; Zhao P; Chen D; Jadeja R; Hung YC; Doyle MP
J Food Prot; 2014 Apr; 77(4):528-37. PubMed ID: 24680063
[TBL] [Abstract][Full Text] [Related]
14. Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties.
Smith L; Mann JE; Harris K; Miller MF; Brashears MM
J Food Prot; 2005 Aug; 68(8):1587-92. PubMed ID: 21132964
[TBL] [Abstract][Full Text] [Related]
15. Interventions for the reduction of Salmonella Typhimurium DT 104 and non-O157:H7 enterohemorrhagic Escherichia coli on beef surfaces.
Cutter CN; Rivera-Betancourt M
J Food Prot; 2000 Oct; 63(10):1326-32. PubMed ID: 11041130
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chlorite.
Castillo A; Lucia LM; Kemp GK; Acuff GR
J Food Prot; 1999 Jun; 62(6):580-4. PubMed ID: 10382644
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
