304 related articles for article (PubMed ID: 26038897)
1. Effects of Plant-Derived Extracts, Other Antimicrobials, and Their Combinations against Escherichia coli O157:H7 in Beef Systems.
Ko KY; Geornaras I; Paik HD; Kim KT; Sofos JN
J Food Prot; 2015 Jun; 78(6):1090-7. PubMed ID: 26038897
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
Adler JM; Geornaras I; Byelashov OA; Belk KE; Smith GC; Sofos JN
J Food Sci; 2011 Sep; 76(7):M478-85. PubMed ID: 21824133
[TBL] [Abstract][Full Text] [Related]
4. Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.
Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Prot; 2011 Apr; 74(4):531-8. PubMed ID: 21477465
[TBL] [Abstract][Full Text] [Related]
5. Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella.
Kalchayanand N; Arthur TM; Bosilevac JM; Schmidt JW; Shackelford SD; Brown T; Wheeler TL
J Food Prot; 2018 Jul; 81(7):1126-1133. PubMed ID: 29939790
[TBL] [Abstract][Full Text] [Related]
6. Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef.
Lim K; Mustapha A
J Food Prot; 2004 Feb; 67(2):310-5. PubMed ID: 14968963
[TBL] [Abstract][Full Text] [Related]
7. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
Poimenidou SV; Bikouli VC; Gardeli C; Mitsi C; Tarantilis PA; Nychas GJ; Skandamis PN
Int J Food Microbiol; 2016 Mar; 220():6-18. PubMed ID: 26773252
[TBL] [Abstract][Full Text] [Related]
8. Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.
Fouladkhah A; Geornaras I; Yang H; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
J Food Prot; 2012 Oct; 75(10):1751-8. PubMed ID: 23043822
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce.
Ganesh V; Hettiarachchy NS; Griffis CL; Martin EM; Ricke SC
J Food Sci; 2012 Jul; 77(7):M391-6. PubMed ID: 22757712
[TBL] [Abstract][Full Text] [Related]
11. Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks.
Liao YT; Brooks JC; Martin JN; Echeverry A; Loneragan GH; Brashears MM
J Food Prot; 2015 Mar; 78(3):511-7. PubMed ID: 25719874
[TBL] [Abstract][Full Text] [Related]
12. Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.
Wolf MJ; Miller MF; Parks AR; Loneragan GH; Garmyn AJ; Thompson LD; Echeverry A; Brashears MM
J Food Prot; 2012 Nov; 75(11):1968-73. PubMed ID: 23127705
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7.
Pittman CI; Geornaras I; Woerner DR; Nightingale KK; Sofos JN; Goodridge L; Belk KE
J Food Prot; 2012 Sep; 75(9):1701-8. PubMed ID: 22947479
[TBL] [Abstract][Full Text] [Related]
14. Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions.
Chancey CC; Brooks JC; Martin JN; Echeverry A; Jackson SP; Thompson LD; Brashears MM
J Food Prot; 2013 Oct; 76(10):1778-83. PubMed ID: 24112580
[TBL] [Abstract][Full Text] [Related]
15. Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement.
Heller CE; Scanga JA; Sofos JN; Belk KE; Warren-Serna W; Bellinger GR; Bacon RT; Rossman ML; Smith GC
J Food Prot; 2007 May; 70(5):1174-80. PubMed ID: 17536676
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of commonly used antimicrobial interventions for fresh beef inoculated with Shiga toxin-producing Escherichia coli serotypes O26, O45, O103, O111, O121, O145, and O157:H7.
Kalchayanand N; Arthur TM; Bosilevac JM; Schmidt JW; Wang R; Shackelford SD; Wheeler TL
J Food Prot; 2012 Jul; 75(7):1207-12. PubMed ID: 22980002
[TBL] [Abstract][Full Text] [Related]
17. Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization.
Luchansky JB; Phebus RK; Thippareddi H; Call JE
J Food Prot; 2008 Nov; 71(11):2190-7. PubMed ID: 19044260
[TBL] [Abstract][Full Text] [Related]
18. Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.
Geornaras I; Yang H; Moschonas G; Nunnelly MC; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
J Food Prot; 2012 Nov; 75(11):1960-7. PubMed ID: 23127704
[TBL] [Abstract][Full Text] [Related]
19. Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue.
Stopforth JD; Yoon Y; Belk KE; Scanga JA; Kendall PA; Smith GC; Sofos JN
J Food Prot; 2004 Oct; 67(10):2099-106. PubMed ID: 15508617
[TBL] [Abstract][Full Text] [Related]
20. Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.
Echeverry A; Brooks JC; Miller MF; Collins JA; Loneragan GH; Brashears MM
J Food Prot; 2009 Aug; 72(8):1616-23. PubMed ID: 19722392
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]