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 *

74 related articles for article (PubMed ID: 2641486)

  • 21. Growth of Salmonella on chilled meat.
    Mackey BM; Roberts TA; Mansfield J; Farkas G
    J Hyg (Lond); 1980 Aug; 85(1):115-24. PubMed ID: 7052227
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Low-temperature survival of Salmonella spp. in a model food system with natural microflora.
    Morey A; Singh M
    Foodborne Pathog Dis; 2012 Mar; 9(3):218-23. PubMed ID: 22217013
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. Absence of association of autoinducer-2-based quorum sensing with heat and acid resistance of Salmonella.
    Yoon Y; Sofos JN
    J Food Sci; 2010 Sep; 75(7):M444-8. PubMed ID: 21535554
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Quantifying the effects of heating temperature, and combined effects of heating medium pH and recovery medium pH on the heat resistance of Salmonella typhimurium.
    Leguérinel I; Spegagne I; Couvert O; Coroller L; Mafart P
    Int J Food Microbiol; 2007 May; 116(1):88-95. PubMed ID: 17292502
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C.
    Juneja VK; Melendres MV; Huang L; Subbiah J; Thippareddi H
    Int J Food Microbiol; 2009 May; 131(2-3):106-11. PubMed ID: 19251333
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Dynamic model for predicting growth of Salmonella spp. in ground sterile pork.
    Velugoti PR; Bohra LK; Juneja VK; Huang L; Wesseling AL; Subbiah J; Thippareddi H
    Food Microbiol; 2011 Jun; 28(4):796-803. PubMed ID: 21511141
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of temperature and added polyphosphate on the survival of salmonellae in poultry meat during cold storage.
    Foster RD; Mead GC
    J Appl Bacteriol; 1976 Dec; 41(3):505-10. PubMed ID: 1035214
    [No Abstract]   [Full Text] [Related]  

  • 29. Predicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH, temperature and NaCl concentration.
    Moraes JO; Cruz EA; Souza EGF; Oliveira TCM; Alvarenga VO; Peña WEL; Sant'Ana AS; Magnani M
    Int J Food Microbiol; 2018 Sep; 281():90-100. PubMed ID: 29843904
    [TBL] [Abstract][Full Text] [Related]  

  • 30. The effect of water activity on the heat resistance of heat sensitive and heat resistant strains of salmonellae.
    Baird-Parker AC; Boothroyd M; Jones E
    J Appl Bacteriol; 1970 Sep; 33(3):515-22. PubMed ID: 5491626
    [No Abstract]   [Full Text] [Related]  

  • 31. General regression neural network model for behavior of Salmonella on chicken meat during cold storage.
    Oscar TP
    J Food Sci; 2014 May; 79(5):M978-87. PubMed ID: 24689996
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium.
    Theys TE; Geeraerd AH; Verhulst A; Poot K; Van Bree I; Devlieghere F; Moldenaers P; Wilson D; Brocklehurst T; Van Impe JF
    Int J Food Microbiol; 2008 Nov; 128(1):67-77. PubMed ID: 18834641
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Growth of Salmonella and competing flora in five commercial Rappaport-Vassiliadis (RV)-media.
    Maijala R; Johansson T; Hirn J
    Int J Food Microbiol; 1992 Sep; 17(1):1-8. PubMed ID: 1476863
    [TBL] [Abstract][Full Text] [Related]  

  • 34. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry.
    Gibson AM; Bratchell N; Roberts TA
    J Appl Bacteriol; 1987 Jun; 62(6):479-90. PubMed ID: 3305458
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Use of pH gradient plates for increasing the acid tolerance of salmonellae.
    Huhtanen CN
    Appl Microbiol; 1975 Mar; 29(3):309-12. PubMed ID: 234717
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Fate of unirradiated Salmonella in irradiated mechanically deboned chicken meat.
    Szczawińska ME; Thayer DW; Phillips JG
    Int J Food Microbiol; 1991 Dec; 14(3-4):313-24. PubMed ID: 1790108
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Modeling the effect of temperature on growth of Salmonella in chicken.
    Juneja VK; Valenzuela Melendres M; Huang L; Gumudavelli V; Subbiah J; Thippareddi H
    Food Microbiol; 2007 Jun; 24(4):328-35. PubMed ID: 17189758
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Testing multiple variables on the growth of a mixed inoculum of Salmonella strains using gradient plates.
    Thomas LV; Wimpenny JW; Peters AC
    Int J Food Microbiol; 1992; 15(1-2):165-75. PubMed ID: 1622753
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Growth of Salmonella Typhimurium DT104 at 30°C is not affected by anatomical location on the chicken carcass.
    Oscar TP
    J Food Prot; 2012 Jan; 75(1):164-8. PubMed ID: 22221372
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium.
    Tiganitas A; Zeaki N; Gounadaki AS; Drosinos EH; Skandamis PN
    Int J Food Microbiol; 2009 Aug; 134(1-2):104-12. PubMed ID: 19356819
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 4.