597 related articles for article (PubMed ID: 24362006)
1. Combination effect of ozone and heat treatments for the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple juice.
Sung HJ; Song WJ; Kim KP; Ryu S; Kang DH
Int J Food Microbiol; 2014 Feb; 171():147-53. PubMed ID: 24362006
[TBL] [Abstract][Full Text] [Related]
2. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in apple juice at different pH levels by gaseous ozone treatment.
Song WJ; Shin JY; Ryu S; Kang DH
J Appl Microbiol; 2015 Aug; 119(2):465-74. PubMed ID: 26033289
[TBL] [Abstract][Full Text] [Related]
3. Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat.
Song WJ; Sung HJ; Kang DH
J Appl Microbiol; 2015 Jan; 118(1):112-22. PubMed ID: 25346257
[TBL] [Abstract][Full Text] [Related]
4. Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone.
Choi MR; Liu Q; Lee SY; Jin JH; Ryu S; Kang DH
Food Microbiol; 2012 Oct; 32(1):191-5. PubMed ID: 22850392
[TBL] [Abstract][Full Text] [Related]
5. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.
Williams RC; Sumner SS; Golden DA
J Food Prot; 2004 Nov; 67(11):2381-6. PubMed ID: 15553616
[TBL] [Abstract][Full Text] [Related]
6. Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature.
Kim SA; Rhee MS
J Appl Microbiol; 2015 Nov; 119(5):1317-23. PubMed ID: 26257401
[TBL] [Abstract][Full Text] [Related]
7. Investigation of optimum ohmic heating conditions for inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice.
Park IK; Ha JW; Kang DH
BMC Microbiol; 2017 May; 17(1):117. PubMed ID: 28525985
[TBL] [Abstract][Full Text] [Related]
8. Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen.
Yang J; Lee D; Afaisen S; Gadi R
Int J Food Microbiol; 2013 Jan; 160(3):353-9. PubMed ID: 23290245
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Viability of Clostridium perfringens, Escherichia coli, and Listeria monocytogenes surviving mild heat or aqueous ozone treatment on beef followed by heat, alkali, or salt stress.
Novak JS; Yuan JT
J Food Prot; 2003 Mar; 66(3):382-9. PubMed ID: 12636289
[TBL] [Abstract][Full Text] [Related]
11. Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat.
Ozturk B; Sengun IY
Int J Food Microbiol; 2019 Sep; 304():32-38. PubMed ID: 31152975
[TBL] [Abstract][Full Text] [Related]
12. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree.
Shin JH; Lee SY; Dougherty RH; Rasco B; Kang DH
J Appl Microbiol; 2006 Nov; 101(5):1140-51. PubMed ID: 17040238
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages.
Usaga J; Acosta Ó; Churey JJ; Padilla-Zakour OI; Worobo RW
Int J Food Microbiol; 2021 Feb; 339():109034. PubMed ID: 33388710
[TBL] [Abstract][Full Text] [Related]
14. Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms.
Park JS; Ha JW
Food Microbiol; 2019 Dec; 84():103277. PubMed ID: 31421776
[TBL] [Abstract][Full Text] [Related]
15. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice using ohmic heating.
Sagong HG; Park SH; Choi YJ; Ryu S; Kang DH
J Food Prot; 2011 Jun; 74(6):899-904. PubMed ID: 21669065
[TBL] [Abstract][Full Text] [Related]
16. Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice.
Moon KD; Delaquis P; Toivonen P; Stanich K
Food Microbiol; 2006 Apr; 23(2):169-74. PubMed ID: 16943001
[TBL] [Abstract][Full Text] [Related]
17. Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice.
Lee SY; Sagong HG; Ryu S; Kang DH
J Appl Microbiol; 2012 Apr; 112(4):723-31. PubMed ID: 22292508
[TBL] [Abstract][Full Text] [Related]
18. Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid.
Roering AM; Luchansky JB; Ihnot AM; Ansay SE; Kaspar CW; Ingham SC
Int J Food Microbiol; 1999 Feb; 46(3):263-9. PubMed ID: 10100906
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels.
Patil S; Valdramidis VP; Cullen PJ; Frias J; Bourke P
Food Microbiol; 2010 Sep; 27(6):835-40. PubMed ID: 20630327
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]