177 related articles for article (PubMed ID: 25951389)
1. Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.
King AM; Glass KA; Milkowski AL; Sindelar JJ
J Food Prot; 2015 May; 78(5):946-53. PubMed ID: 25951389
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c.
Golden MC; McDonnell LM; Sheehan V; Sindelar JJ; Glass KA
J Food Prot; 2014 Oct; 77(10):1787-93. PubMed ID: 25285499
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.
Juneja VK; Thippareddi H
Int J Food Microbiol; 2004 Jun; 93(2):155-63. PubMed ID: 15135954
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. 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]
12. Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts inhibition of C. perfringens in sous-vide chicken.
Smith CJ; Olszewska MA; Diez-Gonzalez F
Int J Food Microbiol; 2021 Jun; 347():109193. PubMed ID: 33836443
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.
Jackson AL; Kulchaiyawat C; Sullivan GA; Sebranek JG; Dickson JS
J Food Prot; 2011 Mar; 74(3):417-24. PubMed ID: 21375878
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions.
Glass KA; Golden MC; Wanless BJ; Conklin T; Schweihofer JP; Schill KM
J Food Prot; 2024 Jun; 87(6):100271. PubMed ID: 38561027
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
