227 related articles for article (PubMed ID: 22004819)
1. Burger preparation: what consumers say and do in the home.
Phang HS; Bruhn CM
J Food Prot; 2011 Oct; 74(10):1708-16. PubMed ID: 22004819
[TBL] [Abstract][Full Text] [Related]
2. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
Manios SG; Skandamis PN
Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.
Rhee MS; Lee SY; Hillers VN; McCurdy SM; Kang DH
J Food Prot; 2003 Jun; 66(6):1030-4. PubMed ID: 12801005
[TBL] [Abstract][Full Text] [Related]
5. Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products.
Murphy RY; Martin EM; Duncan LK; Beard BL; Marcy JA
J Food Prot; 2004 Jul; 67(7):1394-402. PubMed ID: 15270492
[TBL] [Abstract][Full Text] [Related]
6. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
Luchansky JB; Porto-Fett AC; Shoyer BA; Phillips J; Chen V; Eblen DR; Cook LV; Mohr TB; Esteban E; Bauer N
J Food Prot; 2013 Sep; 76(9):1500-12. PubMed ID: 23992494
[TBL] [Abstract][Full Text] [Related]
7. Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.
Porto-Fett AC; Juneja VK; Tamplin ML; Luchansky JB
J Food Prot; 2009 Mar; 72(3):564-71. PubMed ID: 19343945
[TBL] [Abstract][Full Text] [Related]
8. Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.
Lyon BG; Davis CE; Windham WR; Lyon CE
J Food Prot; 2001 Aug; 64(8):1199-205. PubMed ID: 11510660
[TBL] [Abstract][Full Text] [Related]
9. Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.
Wiegand KM; Ingham SC; Ingham BH
J Food Prot; 2012 Jan; 75(1):48-61. PubMed ID: 22221355
[TBL] [Abstract][Full Text] [Related]
10. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness.
Boqvist S; Fernström LL; Alsanius BW; Lindqvist R
Int J Food Microbiol; 2015 Dec; 215():109-16. PubMed ID: 26363767
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
Buege DR; Searls G; Ingham SC
J Food Prot; 2006 Sep; 69(9):2091-9. PubMed ID: 16995510
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.
Wiegand KM; Ingham SC; Ingham BH
J Food Prot; 2009 Aug; 72(8):1727-31. PubMed ID: 19722409
[TBL] [Abstract][Full Text] [Related]
17. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
Porto-Fett AC; Call JE; Luchansky JB
J Food Prot; 2008 May; 71(5):918-26. PubMed ID: 18522024
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
Lyon BG; Berry BW; Soderberg D; Clinch N
J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
[TBL] [Abstract][Full Text] [Related]
20. Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef.
Mann JE; Brashears MM
J Food Prot; 2007 Mar; 70(3):762-5. PubMed ID: 17388073
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
