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.
175 related articles for article (PubMed ID: 27052857)
1. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators. Channaiah LH; Holmgren ES; Michael M; Sevart NJ; Milke D; Schwan CL; Krug M; Wilder A; Phebus RK; Thippareddi H; Milliken G J Food Prot; 2016 Apr; 79(4):544-52. PubMed ID: 27052857 [TBL] [Abstract][Full Text] [Related]
2. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination. Singh A; Hunt C; Channaiah LH J Food Prot; 2024 Jun; 87(6):100280. PubMed ID: 38642807 [TBL] [Abstract][Full Text] [Related]
3. Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts. Channaiah LH; Michael M; Acuff JC; Lopez K; Phebus RK; Thippareddi H; Milliken G Int J Food Microbiol; 2019 Apr; 294():27-30. PubMed ID: 30739832 [TBL] [Abstract][Full Text] [Related]
4. Thermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven. Jung J; Schaffner DW J Food Prot; 2022 Oct; 85(10):1431-1438. PubMed ID: 35880899 [TBL] [Abstract][Full Text] [Related]
5. Evaluating Pediococcus acidilactici and Enterococcus faecium NRRL B-2354 as Thermal Surrogate Microorganisms for Salmonella for In-Plant Validation Studies of Low-Moisture Pet Food Products. Ceylan E; Bautista DA J Food Prot; 2015 May; 78(5):934-9. PubMed ID: 25951387 [TBL] [Abstract][Full Text] [Related]
6. Development of thermal surrogate microorganisms in ground beef for in-plant critical control point validation studies. Ma L; Kornacki JL; Zhang G; Lin CM; Doyle MP J Food Prot; 2007 Apr; 70(4):952-7. PubMed ID: 17477266 [TBL] [Abstract][Full Text] [Related]
7. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Channaiah LH; Michael M; Acuff JC; Phebus RK; Thippareddi H; Milliken G Food Microbiol; 2019 Sep; 82():334-341. PubMed ID: 31027791 [TBL] [Abstract][Full Text] [Related]
8. Thermal inactivation of Salmonella during hard and soft cookies baking process. Channaiah LH; Michael M; Acuff JC; Phebus RK; Thippareddi H; Milliken G Food Microbiol; 2021 Dec; 100():103874. PubMed ID: 34416949 [TBL] [Abstract][Full Text] [Related]
9. Validation of a Simulated Commercial Frying Process to Control Channaiah LH; Michael M; Acuff J; Lopez K; Vega D; Milliken G; Thippareddi H; Phebus R Foodborne Pathog Dis; 2018 Dec; 15(12):763-769. PubMed ID: 30407081 [TBL] [Abstract][Full Text] [Related]
10. Demonstration of Inappropriate Validation Method for a Cracker Baking Process Using Predictive Modeling. Hildebrandt IM; Riddell LM; Hall NO; James MK; Marks BP J Food Prot; 2024 Jul; 87(7):100298. PubMed ID: 38734415 [TBL] [Abstract][Full Text] [Related]
11. Validation of the baking process as a kill-step for controlling Salmonella in muffins. Channaiah LH; Michael M; Acuff JC; Phebus RK; Thippareddi H; Olewnik M; Milliken G Int J Food Microbiol; 2017 Jun; 250():1-6. PubMed ID: 28342405 [TBL] [Abstract][Full Text] [Related]
12. Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures. Liu S; Rojas RV; Gray P; Zhu MJ; Tang J Food Microbiol; 2018 Sep; 74():92-99. PubMed ID: 29706342 [TBL] [Abstract][Full Text] [Related]
13. Thermal Inactivation of Salmonella and Listeria monocytogenes in Peanut Butter-Filled Pretzels and Whole Wheat Pita Chips. Kottapalli B; Nguyen SPV; Perez T; Cunningham A J Food Prot; 2019 Feb; 82(2):238-246. PubMed ID: 30667291 [TBL] [Abstract][Full Text] [Related]
14. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities. Wei X; Vasquez S; Thippareddi H; Subbiah J Int J Food Microbiol; 2021 Apr; 344():109114. PubMed ID: 33652336 [TBL] [Abstract][Full Text] [Related]
15. Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food. Suehr QJ; Liu X; Grasso-Kelley EM; Anderson NM J Food Prot; 2021 Nov; 84(11):1990-2001. PubMed ID: 34189582 [TBL] [Abstract][Full Text] [Related]
16. Comparison of survival and heat resistance of Escherichia coli O121 and Salmonella in muffins. Michael M; Acuff J; Lopez K; Vega D; Phebus R; Thippareddi H; Channaiah LH Int J Food Microbiol; 2020 Mar; 317():108422. PubMed ID: 31756646 [TBL] [Abstract][Full Text] [Related]
17. Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods. Ahmad NH; Hildebrandt IM; Pickens SR; Vasquez S; Jin Y; Liu S; Halik LA; Tsai HC; Lau SK; D'Souza RC; Kumar S; Subbiah J; Thippareddi H; Zhu MJ; Tang J; Anderson NM; Grasso-Kelley EM; Ryser ET; Marks BP J Food Prot; 2022 Nov; 85(11):1538-1552. PubMed ID: 35723555 [TBL] [Abstract][Full Text] [Related]