These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

139 related articles for article (PubMed ID: 22004824)

  • 61. 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]  

  • 62. Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
    Allen K; Cornforth D; Whittier D; Vasavada M; Nummer B
    J Food Sci; 2007 Sep; 72(7):C351-5. PubMed ID: 17995631
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
    Juneja VK; Marks H; Huang L; Thippareddi H
    Food Microbiol; 2011 Jun; 28(4):791-5. PubMed ID: 21511140
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.
    McDonnell LM; Glass KA; Sindelar JJ
    J Food Prot; 2013 Aug; 76(8):1366-76. PubMed ID: 23905792
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Thermal lethality of Salmonella Senftenberg and Listeria innocua in fully cooked and packaged chicken breast strips via steam pasteurization.
    Murphy RY; Duncan LK; Johnson ER; Davis MD; Wolfe RE; Brown HG
    J Food Prot; 2001 Dec; 64(12):2083-7. PubMed ID: 11770644
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Microbiological studies on hamburgers.
    Tamminga SK; Beumer RR; Kampelmacher EH
    J Hyg (Lond); 1982 Feb; 88(1):125-42. PubMed ID: 6276464
    [TBL] [Abstract][Full Text] [Related]  

  • 67. 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]  

  • 68. Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.
    Osterbauer KJ; King AM; Seman DL; Milkowski AL; Glass KA; Sindelar JJ
    J Food Prot; 2017 Oct; 80(10):1697-1704. PubMed ID: 28885050
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Cross-contamination between processing equipment and deli meats by Listeria monocytogenes.
    Lin CM; Takeuchi K; Zhang L; Dohm CB; Meyer JD; Hall PA; Doyle MP
    J Food Prot; 2006 Jan; 69(1):71-9. PubMed ID: 16416903
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.
    Davis CE; Cyrus S
    J Food Prot; 1998 Feb; 61(2):253-6. PubMed ID: 9708292
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Occurrence of Listeria monocytogenes in Ready-to-Eat Meat and Poultry Product Verification Testing Samples from U.S. Department of Agriculture-Regulated Producing Establishments, 2005 through 2017.
    Mamber SW; Mohr TB; Leathers C; Mbandi E; Bronstein PA; Barlow K; Silverman M; Aston C; Izsak Y; Saini NS; LaBARRE D; Minocha U; Smedra J; Levine P; Kause J
    J Food Prot; 2020 Sep; 83(9):1598-1606. PubMed ID: 32324844
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Effect of refrigerating delayed shipments of raw ground beef on the detection of Salmonella Typhimurium.
    Narang N; Tamplin ML; Cray WC
    J Food Prot; 2005 Aug; 68(8):1581-6. PubMed ID: 21132963
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Analysis of microbiological contamination in mixed pressed ham and cooked sausage in Korea.
    Park MS; Wang J; Park JH; Forghani F; Moon JS; Oh DH
    J Food Prot; 2014 Mar; 77(3):412-8. PubMed ID: 24674432
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Assessment of the sanitary effectiveness of holding temperatures on beef cooked at low temperature.
    Brown DF; Twedt RM
    Appl Microbiol; 1972 Oct; 24(4):599-603. PubMed ID: 4343865
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Validation of time and temperature values as critical limits for Salmonella and background flora growth during the production of fresh ground and boneless pork products.
    Mann JE; Smith L; Brashears MM
    J Food Prot; 2004 Jul; 67(7):1389-93. PubMed ID: 15270491
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Impact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat.
    De Cesare A; Doménech E; Comin D; Meluzzi A; Manfreda G
    Risk Anal; 2018 Apr; 38(4):638-652. PubMed ID: 28846810
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Thermal lethality of salmonella in chicken leg quarters processed via an air/steam impingement oven.
    Murphy RY; Driscoll KH; Duncan LK; Osaili T; Marcy JA
    J Food Prot; 2004 Mar; 67(3):493-8. PubMed ID: 15035363
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.
    Borowski AG; Ingham SC; Ingham BH
    J Food Prot; 2009 Jun; 72(6):1234-47. PubMed ID: 19610334
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Functional meat starter cultures for improved sausage fermentation.
    Leroy F; Verluyten J; De Vuyst L
    Int J Food Microbiol; 2006 Feb; 106(3):270-85. PubMed ID: 16213053
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.
    Possas A; Posada-Izquierdo GD; Pérez-Rodríguez F; Valero A; García-Gimeno RM; Duarte MC
    Int J Food Microbiol; 2017 Jan; 240():40-46. PubMed ID: 27590560
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.