220 related articles for article (PubMed ID: 21669063)
1. Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.
Gurtler JB; Marks HM; Jones DR; Bailey RR; Bauer NE
J Food Prot; 2011 Jun; 74(6):882-92. PubMed ID: 21669063
[TBL] [Abstract][Full Text] [Related]
2. Kinetics model comparison for the inactivation of Salmonella serotypes Enteritidis and Oranienburg in 10% salted liquid whole egg.
Gurtler JB; Marks HM; Bailey RB; Juneja V; Jones DR
Foodborne Pathog Dis; 2013 Jun; 10(6):492-9. PubMed ID: 23763579
[TBL] [Abstract][Full Text] [Related]
3. A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk.
Jordan JS; Gurtler JB; Marks HM; Jones DR; Shaw WK
Food Microbiol; 2011 Feb; 28(1):67-75. PubMed ID: 21056777
[TBL] [Abstract][Full Text] [Related]
4. Evaluating the effectiveness of pasteurization for reducing human illnesses from Salmonella spp. in egg products: results of a quantitative risk assessment.
Latimer HK; Marks HM; Coleman ME; Schlosser WD; Golden NJ; Ebel ED; Kause J; Schroeder CM
Foodborne Pathog Dis; 2008 Feb; 5(1):59-68. PubMed ID: 18260816
[TBL] [Abstract][Full Text] [Related]
5. Propylparaben sensitizes heat-resistant Salmonella Enteritidis and Salmonella Oranienburg to thermal inactivation in liquid egg albumen.
Gurtler JB; Jin TZ
J Food Prot; 2012 Mar; 75(3):443-8. PubMed ID: 22410216
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of the U.S. Department of Agriculture's egg pasteurization processes on the inactivation of high-pathogenicity avian influenza virus and velogenic Newcastle disease virus in processed egg products.
Chmielewski RA; Beck JR; Swayne DE
J Food Prot; 2013 Apr; 76(4):640-5. PubMed ID: 23575126
[TBL] [Abstract][Full Text] [Related]
7. Use of capillary tubes and plate heat exchanger to validate U.S. Department of Agriculture pasteurization protocols for elimination of Salmonella enteritidis from liquid egg products.
Michalski CB; Brackett RE; Hung YC; Ezeike GO
J Food Prot; 1999 Feb; 62(2):112-7. PubMed ID: 10030627
[TBL] [Abstract][Full Text] [Related]
8. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.
Alvarez I; Niemira BA; Fan X; Sommers CH
J Food Sci; 2007 Jun; 72(5):M145-52. PubMed ID: 17995736
[TBL] [Abstract][Full Text] [Related]
9. Heating Rate during Shell Egg Thermal Treatment Elicits Stress Responses and Alters Virulence of Salmonella enterica Serovar Enteritidis; Implications for Shell Egg Pasteurization.
Xu Y; Abdelhamid AG; Sabag-Daigle A; Ahmer BMM; Yousef AE
Appl Environ Microbiol; 2022 Oct; 88(20):e0114022. PubMed ID: 36197091
[TBL] [Abstract][Full Text] [Related]
10. Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis.
Gurtler JB; Hinton A; Bailey RB; Cray WC; Meinersmann RJ; Ball TA; Jin TZ
Int J Food Microbiol; 2015 Aug; 206():109-17. PubMed ID: 26001379
[TBL] [Abstract][Full Text] [Related]
11. Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by thermal death time disk treatment.
Ukuku DO; Jin T; Zhang H
J Food Prot; 2008 Oct; 71(10):1988-95. PubMed ID: 18939742
[TBL] [Abstract][Full Text] [Related]
12. Heat tolerance of Salmonella enterica serovars Agona, Enteritidis, and Typhimurium in peanut butter.
Shachar D; Yaron S
J Food Prot; 2006 Nov; 69(11):2687-91. PubMed ID: 17133812
[TBL] [Abstract][Full Text] [Related]
13. Survival and growth of Salmonella Enteritidis in liquid egg products varying by temperature, product composition, and carbon dioxide concentration.
Gurtler JB; Conner DE
Foodborne Pathog Dis; 2009 Jun; 6(5):561-7. PubMed ID: 19388831
[TBL] [Abstract][Full Text] [Related]
14. Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat.
Alvarez I; Niemira BA; Fan X; Sommers CH
J Food Prot; 2007 Jun; 70(6):1402-9. PubMed ID: 17612070
[TBL] [Abstract][Full Text] [Related]
15. Dynamic predictive model for growth of Salmonella enteritidis in egg yolk.
Gumudavelli V; Subbiah J; Thippareddi H; Velugoti PR; Froning G
J Food Sci; 2007 Sep; 72(7):M254-62. PubMed ID: 17995649
[TBL] [Abstract][Full Text] [Related]
16. Growth of Salmonella in egg white.
Duboccage L; Heyndrickx M; Grijspeerdt K; Herman L
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):531-4. PubMed ID: 15954649
[TBL] [Abstract][Full Text] [Related]
17. Computational fluid dynamics analysis for process impact assessment during thermal pasteurization of intact eggs.
Denys S; Pieters JG; Dewettinck K
J Food Prot; 2005 Feb; 68(2):366-74. PubMed ID: 15726983
[TBL] [Abstract][Full Text] [Related]
18. Factors affecting thermal resistance of Salmonella enterica serovar enteritidis ODA 99-30581-13 in shell egg contents and use of heat-ozone combinations for egg pasteurization.
Perry JJ; Yousef AE
J Food Prot; 2013 Feb; 76(2):213-9. PubMed ID: 23433367
[TBL] [Abstract][Full Text] [Related]
19. Multiplication of Salmonella enteritidis in egg yolks after inoculation outside, on, and inside vitelline membranes and storage at different temperatures.
Gast RK; Guraya R; Guard J; Holt PS
J Food Prot; 2010 Oct; 73(10):1902-6. PubMed ID: 21067679
[TBL] [Abstract][Full Text] [Related]
20. Multiplication in Egg Yolk and Survival in Egg Albumen of Genetically and Phenotypically Characterized Salmonella Enteritidis Strains.
Gast RK; Guard J; Guraya R; Locatelli A
J Food Prot; 2018 Jun; 81(6):876-880. PubMed ID: 29714623
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
