BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

141 related articles for article (PubMed ID: 22004824)

  • 41. Predicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats.
    Borneman DL; Ingham SC; Ane C
    J Food Prot; 2009 Mar; 72(3):539-48. PubMed ID: 19343942
    [TBL] [Abstract][Full Text] [Related]  

  • 42. 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]  

  • 43. Penicillium populations in dry-cured ham manufacturing plants.
    Battilani P; Pietri VA; Giorni P; Formenti S; Bertuzzi T; Toscani T; Virgili R; Kozakiewicz Z
    J Food Prot; 2007 Apr; 70(4):975-80. PubMed ID: 17477269
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.
    Schlisselberg DB; Kler E; Kalily E; Kisluk G; Karniel O; Yaron S
    Int J Food Microbiol; 2013 Jan; 160(3):219-26. PubMed ID: 23290228
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.
    Roccato A; Uyttendaele M; Cibin V; Barrucci F; Cappa V; Zavagnin P; Longo A; Ricci A
    Int J Food Microbiol; 2015 Mar; 197():1-8. PubMed ID: 25540842
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage.
    Mansur AR; Park JH; Oh DH
    J Food Prot; 2016 Jan; 79(1):132-7. PubMed ID: 26735039
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS; Skandamis PN; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):313-23. PubMed ID: 18206774
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.
    Ingham SC; DeVita MD; Wadhera RK; Fanslau MA; Buege DR
    J Food Prot; 2005 Oct; 68(10):2059-67. PubMed ID: 16245708
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Analysis of Salmonella serotypes from selected carcasses and raw ground products sampled prior to implementation of the Pathogen Reduction; Hazard Analysis and Critical Control Point Final Rule in the US.
    Schlosser W; Hogue A; Ebel E; Rose B; Umholtz R; Ferris K; James W
    Int J Food Microbiol; 2000 Jun; 58(1-2):107-11. PubMed ID: 10898467
    [TBL] [Abstract][Full Text] [Related]  

  • 50. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.
    Yilmaz I; Yetim H; Ockerman HW
    Nahrung; 2002 Aug; 46(4):276-8. PubMed ID: 12224424
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances.
    Shen C; Adler JM; Geornaras I; Belk KE; Smith GC; Sofos JN
    J Food Prot; 2010 Mar; 73(3):461-9. PubMed ID: 20202330
    [TBL] [Abstract][Full Text] [Related]  

  • 52. 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]  

  • 53. 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]  

  • 54. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
    Gibbons IS; Adesiyun A; Seepersadsingh N; Rahaman S
    Food Microbiol; 2006 Jun; 23(4):359-66. PubMed ID: 16943025
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat.
    Membré JM; Bassett J; Gorris LG
    J Food Prot; 2007 Sep; 70(9):2036-44. PubMed ID: 17900080
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
    Mohr TB; Juneja VK; Thippareddi HH; Schaffner DW; Bronstein PA; Silverman M; Cook LV
    J Food Prot; 2015 Aug; 78(8):1512-26. PubMed ID: 26219365
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) systems for meat and poultry. USDA.
    Hogue AT; White PL; Heminover JA
    Vet Clin North Am Food Anim Pract; 1998 Mar; 14(1):151-64. PubMed ID: 9532674
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.
    Kim HJ; Griffiths MW; Fazil AM; Lammerding AM
    J Food Prot; 2009 Sep; 72(9):1897-908. PubMed ID: 19777892
    [TBL] [Abstract][Full Text] [Related]  

  • 59. A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems.
    Jacxsens L; Kussaga J; Luning PA; Van der Spiegel M; Devlieghere F; Uyttendaele M
    Int J Food Microbiol; 2009 Aug; 134(1-2):113-25. PubMed ID: 19327860
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.
    Calle A; Porto-Fett AC; Shoyer BA; Luchansky JB; Thippareddi H
    J Food Prot; 2015 Dec; 78(12):2126-35. PubMed ID: 26613906
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.