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 *

91 related articles for article (PubMed ID: 23639886)

  • 1. Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.
    Stelzleni AM; Ponrajan A; Harrison MA
    Meat Sci; 2013 Sep; 95(1):1-7. PubMed ID: 23639886
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Reductions of Shiga toxin-producing Escherichia coli and Salmonella typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments.
    Zhao T; Zhao P; Chen D; Jadeja R; Hung YC; Doyle MP
    J Food Prot; 2014 Apr; 77(4):528-37. PubMed ID: 24680063
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Validation of the use of organic acids and acidified sodium chlorite to reduce Escherichia coli O157 and Salmonella typhimurium in beef trim and ground beef in a simulated processing environment.
    Harris K; Miller MF; Loneragan GH; Brashears MM
    J Food Prot; 2006 Aug; 69(8):1802-7. PubMed ID: 16924902
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium DT 104 on alfalfa seeds by levulinic acid and sodium dodecyl sulfate.
    Zhao T; Zhao P; Doyle MP
    J Food Prot; 2010 Nov; 73(11):2010-7. PubMed ID: 21219712
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.
    Ponrajan A; Harrison MA; Segers JR; Lowe BK; McKeith RO; Pringle TD; Martino KG; Mulligan JH; Stelzleni AM
    J Food Prot; 2011 Mar; 74(3):359-64. PubMed ID: 21375870
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and Salmonella.
    Harris D; Brashears MM; Garmyn AJ; Brooks JC; Miller MF
    Meat Sci; 2012 Mar; 90(3):783-8. PubMed ID: 22122990
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account.
    Zhou Z; Zuber S; Cantergiani F; Butot S; Li D; Stroheker T; Devlieghere F; Lima A; Piantini U; Uyttendaele M
    Int J Food Microbiol; 2017 Sep; 257():176-182. PubMed ID: 28668727
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef.
    Sengun IY; Yildiz Turp G; Cicek SN; Avci T; Ozturk B; Kilic G
    Int J Food Microbiol; 2021 Jan; 336():108904. PubMed ID: 33129004
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effectiveness of levulinic acid and sodium dodecyl sulfate employed as a sanitizer during harvest or packing of cantaloupes contaminated with Salmonella Poona.
    Webb CC; Erickson MC; Davey LE; Doyle MP
    Int J Food Microbiol; 2015 Aug; 207():71-6. PubMed ID: 26001062
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Evaluation of levulinic acid and sodium dodecyl sulfate as a sanitizer for use in processing Georgia-grown cantaloupes.
    Webb CC; Davey LE; Erickson MC; Doyle MP
    J Food Prot; 2013 Oct; 76(10):1767-72. PubMed ID: 24112578
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups.
    Geornaras I; Yang H; Manios S; Andritsos N; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
    J Food Sci; 2012 Sep; 77(9):M539-44. PubMed ID: 22897565
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Efficacy of sanitizers in reducing Salmonella on pecan nutmeats during cracking and shelling.
    Beuchat LR; Mann DA; Alali WQ
    J Food Prot; 2013 May; 76(5):770-8. PubMed ID: 23643118
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Inactivation of salmonella in biofilms and on chicken cages and preharvest poultry by levulinic Acid and sodium dodecyl sulfate.
    Zhao T; Zhao P; Cannon JL; Doyle MP
    J Food Prot; 2011 Dec; 74(12):2024-30. PubMed ID: 22186041
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Efficacy of levulinic acid-sodium dodecyl sulfate against Encephalitozoon intestinalis, Escherichia coli O157:H7, and Cryptosporidium parvum.
    Ortega YR; Torres MP; Tatum JM
    J Food Prot; 2011 Jan; 74(1):140-4. PubMed ID: 21219777
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products.
    Pokharel S; Brooks JC; Martin JN; Brashears MM
    Lett Appl Microbiol; 2016 Dec; 63(6):412-418. PubMed ID: 27577863
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Control of pathogens in biofilms on the surface of stainless steel by levulinic acid plus sodium dodecyl sulfate.
    Chen D; Zhao T; Doyle MP
    Int J Food Microbiol; 2015 Aug; 207():1-7. PubMed ID: 25950851
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.
    Ahn J; GrĂ¼n IU; Mustapha A
    Food Microbiol; 2007 Feb; 24(1):7-14. PubMed ID: 16943089
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.