BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

744 related articles for article (PubMed ID: 22221355)

  • 1. 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]  

  • 2. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.
    Nadarajah D; Han JH; Holley RA
    Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
    Byelashov OA; Adler JM; Geornaras I; Ko KY; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
    Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
    Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.
    Nadarajah D; Han JH; Holley RA
    Int J Food Microbiol; 2005 Apr; 99(3):269-79. PubMed ID: 15808361
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.
    Gill CO; Devos J; Badoni M; Yang X
    J Food Prot; 2016 Feb; 79(2):205-12. PubMed ID: 26818980
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.
    Mukherjee A; Yoon Y; Geornaras I; Belk KE; Scanga JA; Smith GC; Sofos JN
    J Food Sci; 2009 Mar; 74(2):M94-9. PubMed ID: 19323764
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 degrees C.
    Tamplin ML; Paoli G; Marmer BS; Phillips J
    Int J Food Microbiol; 2005 Apr; 100(1-3):335-44. PubMed ID: 15854716
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.
    Luchansky JB; Porto-Fett AC; Shoyer BA; Call JE; Schlosser W; Shaw W; Bauer N; Latimer H
    J Food Prot; 2012 Jan; 75(1):62-70. PubMed ID: 22221356
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
    Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Surface decontamination of beef inoculated with Salmonella Typhimurium DT104 or Escherichia coli O157:H7 using dry air in a novel heat treatment apparatus.
    McCann MS; McGovern AC; McDowell DA; Blair IS; Sheridan JJ
    J Appl Microbiol; 2006 Nov; 101(5):1177-87. PubMed ID: 17040242
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.
    Guo Q; Piyasena P; Mittal GS; Si W; Gong J
    Food Microbiol; 2006 Apr; 23(2):112-8. PubMed ID: 16942994
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
    Yoon Y; Geornaras I; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
    Meat Sci; 2013 Oct; 95(2):317-22. PubMed ID: 23747624
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 38.