330 related articles for article (PubMed ID: 23317858)
1. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
Juneja VK; Baker DA; Thippareddi H; Snyder OP; Mohr TB
J Food Prot; 2013 Jan; 76(1):65-71. PubMed ID: 23317858
[TBL] [Abstract][Full Text] [Related]
2. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.
Sánchez-Plata MX; Amézquita A; Blankenship E; Burson DE; Juneja V; Thippareddi H
J Food Prot; 2005 Dec; 68(12):2594-605. PubMed ID: 16355831
[TBL] [Abstract][Full Text] [Related]
3. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
Juneja VK; Bari ML; Inatsu Y; Kawamoto S; Friedman M
J Food Prot; 2007 Jun; 70(6):1429-33. PubMed ID: 17612073
[TBL] [Abstract][Full Text] [Related]
4. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
Li L; Valenzuela-Martinez C; Redondo M; Juneja VK; Burson DE; Thippareddi H
J Food Sci; 2012 Nov; 77(11):M598-603. PubMed ID: 23163907
[TBL] [Abstract][Full Text] [Related]
5. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
Valenzuela-Martinez C; Pena-Ramos A; Juneja VK; Korasapati NR; Burson DE; Thippareddi H
J Food Prot; 2010 Mar; 73(3):470-6. PubMed ID: 20202331
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate.
Yarbaeva SN; Velugoti PR; Thippareddi H; Albrecht JA
J Food Prot; 2008 Jan; 71(1):77-82. PubMed ID: 18236666
[TBL] [Abstract][Full Text] [Related]
7. Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
Juneja VK; Thippareddi H; Friedman M
J Food Prot; 2006 Jul; 69(7):1546-51. PubMed ID: 16865884
[TBL] [Abstract][Full Text] [Related]
8. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling.
Juneja VK; Porto-Fett AC; Gartner K; Tufft L; Luchansky JB
Foodborne Pathog Dis; 2010 Feb; 7(2):153-7. PubMed ID: 19785539
[TBL] [Abstract][Full Text] [Related]
9. Carvacrol, cinnamaldehyde, oregano oil, and thymol inhibit Clostridium perfringens spore germination and outgrowth in ground turkey during chilling.
Juneja VK; Friedman M
J Food Prot; 2007 Jan; 70(1):218-22. PubMed ID: 17265885
[TBL] [Abstract][Full Text] [Related]
10. Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling.
Singh A; Korasapati NR; Juneja VK; Thippareddi H
J Food Prot; 2010 May; 73(5):879-87. PubMed ID: 20501039
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.
Zaika LL
J Food Prot; 2003 Sep; 66(9):1599-603. PubMed ID: 14503712
[TBL] [Abstract][Full Text] [Related]
13. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.
Redondo-Solano M; Valenzuela-Martinez C; Cassada DA; Snow DD; Juneja VK; Burson DE; Thippareddi H
Food Microbiol; 2013 Sep; 35(2):108-15. PubMed ID: 23664261
[TBL] [Abstract][Full Text] [Related]
14. Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey.
Velugoti PR; Bohra LK; Juneja VK; Thippareddi H
J Food Prot; 2007 Apr; 70(4):923-9. PubMed ID: 17477262
[TBL] [Abstract][Full Text] [Related]
15. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork.
Márquez-González M; Cabrera-Díaz E; Hardin MD; Harris KB; Lucia LM; Castillo A
J Food Prot; 2012 Apr; 75(4):682-9. PubMed ID: 22488055
[TBL] [Abstract][Full Text] [Related]
16. Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
Kennedy KM; Milkowski AL; Glass KA
J Food Prot; 2013 Nov; 76(11):1972-6. PubMed ID: 24215704
[TBL] [Abstract][Full Text] [Related]
17. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.
Kalinowski RM; Tompkin RB; Bodnaruk PW; Pruett WP
J Food Prot; 2003 Jul; 66(7):1227-32. PubMed ID: 12870757
[TBL] [Abstract][Full Text] [Related]
18. Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork.
Thippareddi H; Juneja VK; Phebus RK; Marsden JL; Kastner CL
J Food Prot; 2003 Mar; 66(3):376-81. PubMed ID: 12636288
[TBL] [Abstract][Full Text] [Related]
19. Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast.
King AM; Glass KA; Milkowski AL; Sindelar JJ
J Food Prot; 2015 Aug; 78(8):1527-35. PubMed ID: 26219366
[TBL] [Abstract][Full Text] [Related]
20. Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
Sabah JR; Juneja VK; Fung DY
J Food Prot; 2004 Sep; 67(9):1840-7. PubMed ID: 15453573
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
