149 related articles for article (PubMed ID: 26735045)
1. Bacterial Quality and Prevalence of Foodborne Pathogens in Edible Offal from Slaughterhouses in Korea.
Im MC; Seo KW; Bae DH; Lee YJ
J Food Prot; 2016 Jan; 79(1):163-8. PubMed ID: 26735045
[TBL] [Abstract][Full Text] [Related]
2. The bacterial quality of red meat and offal in Casablanca (Morocco).
Cohen N; Ennaji H; Hassar M; Karib H
Mol Nutr Food Res; 2006 May; 50(6):557-62. PubMed ID: 16676376
[TBL] [Abstract][Full Text] [Related]
3. Lethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation.
Borowski AG; Ingham SC; Ingham BH
J Food Prot; 2009 Oct; 72(10):2056-64. PubMed ID: 19833027
[TBL] [Abstract][Full Text] [Related]
4. Monitoring of microbial hazards at farms, slaughterhouses, and processing lines of swine in Korea.
Rho MJ; Chung MS; Lee JH; Park J
J Food Prot; 2001 Sep; 64(9):1388-91. PubMed ID: 11563516
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.
Dierschke S; Ingham SC; Ingham BH
J Food Prot; 2010 Nov; 73(11):2034-42. PubMed ID: 21219715
[TBL] [Abstract][Full Text] [Related]
7. Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus.
Taormina PJ; Bartholomew GW
J Food Prot; 2005 Sep; 68(9):1831-9. PubMed ID: 16161681
[TBL] [Abstract][Full Text] [Related]
8. Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.
Ingham SC; Fanslau MA; Burnham GM; Ingham BH; Norback JP; Schaffner DW
J Food Prot; 2007 Jun; 70(6):1446-56. PubMed ID: 17612076
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Microbiological status of fresh beef cuts.
Stopforth JD; Lopes M; Shultz JE; Miksch RR; Samadpour M
J Food Prot; 2006 Jun; 69(6):1456-9. PubMed ID: 16786874
[TBL] [Abstract][Full Text] [Related]
11. Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage.
Mansur AR; Park JH; Oh DH
J Food Prot; 2016 Jan; 79(1):132-7. PubMed ID: 26735039
[TBL] [Abstract][Full Text] [Related]
12. Effectiveness of 1,3-dibromo-5,5 dimethylhydantoin on reduction of Escherichia coli O157:H7- and Salmonella-inoculated fresh meat.
Kalchayanand N; Arthur TM; Bosilevac JM; Brichta-Harhay DM; Guerini MN; Shackelford SD; Wheeler TL; Koohmaraie M
J Food Prot; 2009 Jan; 72(1):151-6. PubMed ID: 19205477
[TBL] [Abstract][Full Text] [Related]
13. Predicting pathogen growth during short-term temperature abuse of raw sausage.
Ingham SC; Ingham BH; Borneman D; Jaussaud E; Schoeller EL; Hoftiezer N; Schwartzburg L; Burnham GM; Norback JP
J Food Prot; 2009 Jan; 72(1):75-84. PubMed ID: 19205467
[TBL] [Abstract][Full Text] [Related]
14. Escherichia coli O157:H7, Campylobacter jejuni, and Salmonella Prevalence in cull dairy cows marketed in northeastern Ohio.
Dodson K; LeJeune J
J Food Prot; 2005 May; 68(5):927-31. PubMed ID: 15895723
[TBL] [Abstract][Full Text] [Related]
15. Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies.
Burnham GM; Fanslau MA; Ingham SC
J Food Prot; 2006 Mar; 69(3):602-8. PubMed ID: 16541692
[TBL] [Abstract][Full Text] [Related]
16. Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods.
Ingham SC; Vang S; Levey B; Fahey L; Norback JP; Fanslau MA; Senecal AG; Burnham GM; Ingham BH
J Food Prot; 2009 Oct; 72(10):2114-24. PubMed ID: 19833035
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Levels of Indicator Bacteria and Characteristics of Foodborne Pathogens from Carcasses of Cattle Slaughterhouses in Korea.
Hong S; Moon JS; Yoon SS; Kim HY; Lee YJ
J Food Prot; 2024 Mar; 87(3):100220. PubMed ID: 38215980
[TBL] [Abstract][Full Text] [Related]
19. Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus growth in cooked ground beef.
Tenderis B; Kılıç B; Yalçın H; Şimşek A
Int J Food Microbiol; 2020 May; 321():108560. PubMed ID: 32078866
[TBL] [Abstract][Full Text] [Related]
20. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.
Osaili TM; Griffis CL; Martin EM; Beard BL; Keener AE; Marcy JA
J Food Sci; 2007 Mar; 72(2):M56-61. PubMed ID: 17995843
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]