110 related articles for article (PubMed ID: 34600690)
1. Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken.
Juneja VK; Xu X; Osoria M; Glass KA; Schill KM; Golden MC; Schaffner DW; Dev Kumar G; Dunn L; Jadeja R; Shrestha S; Mishra A
Food Res Int; 2021 Nov; 149():110695. PubMed ID: 34600690
[TBL] [Abstract][Full Text] [Related]
2. A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef.
Juneja VK; Purohit AS; Golden M; Osoria M; Glass KA; Mishra A; Thippareddi H; Devkumar G; Mohr TB; Minocha U; Silverman M; Schaffner DW
Food Microbiol; 2021 Feb; 93():103618. PubMed ID: 32912576
[TBL] [Abstract][Full Text] [Related]
3. Predictive Model for Growth of Bacillus cereus at Temperatures Applicable to Cooling of Cooked Pasta.
Juneja VK; Golden CE; Mishra A; Harrison MA; Mohr TB
J Food Sci; 2019 Mar; 84(3):590-598. PubMed ID: 30730585
[TBL] [Abstract][Full Text] [Related]
4. Growth of non-toxigenic Clostridium botulinum mutant LNT01 in cooked beef: One-step kinetic analysis and comparison with C. sporogenes and C. perfringens.
Huang L
Food Res Int; 2018 May; 107():248-256. PubMed ID: 29580482
[TBL] [Abstract][Full Text] [Related]
5. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
Juneja VK; Marks H; Huang L; Thippareddi H
Food Microbiol; 2011 Jun; 28(4):791-5. PubMed ID: 21511140
[TBL] [Abstract][Full Text] [Related]
6. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.
Huang L
J Food Sci; 2016 Jul; 81(7):M1754-65. PubMed ID: 27259065
[TBL] [Abstract][Full Text] [Related]
7. Growth of Clostridium perfringens in cooked chicken during cooling: One-step dynamic inverse analysis, sensitivity analysis, and Markov Chain Monte Carlo simulation.
Huang L; Li C
Food Microbiol; 2020 Feb; 85():103285. PubMed ID: 31500704
[TBL] [Abstract][Full Text] [Related]
8. Predictive model for growth of Bacillus cereus during cooling of cooked rice.
Juneja VK; Golden CE; Mishra A; Harrison MA; Mohr T; Silverman M
Int J Food Microbiol; 2019 Feb; 290():49-58. PubMed ID: 30296636
[TBL] [Abstract][Full Text] [Related]
9. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
Juneja VK; Bari ML; Inatsu Y; Kawamoto S; Friedman M
J Food Prot; 2007 Jun; 70(6):1429-33. PubMed ID: 17612073
[TBL] [Abstract][Full Text] [Related]
10. Dynamic Predictive Model for Growth of Bacillus cereus from Spores in Cooked Beans.
Juneja VK; Mishra A; Pradhan AK
J Food Prot; 2018 Feb; 81(2):308-315. PubMed ID: 29369689
[TBL] [Abstract][Full Text] [Related]
11. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
Mohr TB; Juneja VK; Thippareddi HH; Schaffner DW; Bronstein PA; Silverman M; Cook LV
J Food Prot; 2015 Aug; 78(8):1512-26. PubMed ID: 26219365
[TBL] [Abstract][Full Text] [Related]
12. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.
Duan Z; Hansen TH; Hansen TB; Dalgaard P; Knøchel S
Int J Food Microbiol; 2016 Aug; 230():45-57. PubMed ID: 27127839
[TBL] [Abstract][Full Text] [Related]
13. Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate.
Juneja VK; Osoria M; Purohit AS; Golden CE; Mishra A; Taneja NK; Salazar JK; Thippareddi H; Kumar GD
Meat Sci; 2021 Oct; 180():108557. PubMed ID: 34052695
[TBL] [Abstract][Full Text] [Related]
14. Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
Lebrun S; Van Nieuwenhuysen T; Crèvecoeur S; Vanleyssem R; Thimister J; Denayer S; Jeuge S; Daube G; Clinquart A; Fremaux B
Int J Food Microbiol; 2020 Dec; 334():108853. PubMed ID: 32932195
[TBL] [Abstract][Full Text] [Related]
15. Change of thermal inactivation of Clostridium botulinum spores during rice cooking.
Konagaya Y; Urakami H; Hoshino J; Kobayashi A; Sasagawa A; Yamazaki A; Kozaki S; Tanaka N
J Food Prot; 2009 Nov; 72(11):2400-6. PubMed ID: 19903408
[TBL] [Abstract][Full Text] [Related]
16. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.
Graham AF; Mason DR; Peck MW
Int J Food Microbiol; 1996 Aug; 31(1-3):69-85. PubMed ID: 8880298
[TBL] [Abstract][Full Text] [Related]
17. Growth/no growth boundary of Clostridium perfringens from spores in cooked meat: A logistic analysis.
Huang L; Li C; Hwang CA
Int J Food Microbiol; 2018 Feb; 266():257-266. PubMed ID: 29274481
[TBL] [Abstract][Full Text] [Related]
18. Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum.
Meng J; Genigeorgis CA
Int J Food Microbiol; 1993 Jul; 19(2):109-22. PubMed ID: 8398625
[TBL] [Abstract][Full Text] [Related]
19. Dynamic computer simulation of Clostridium perfringens growth in cooked ground beef.
Huang L
Int J Food Microbiol; 2003 Nov; 87(3):217-27. PubMed ID: 14527794
[TBL] [Abstract][Full Text] [Related]
20. Predictive modeling of Salmonella spp. growth behavior in cooked and raw chicken samples: Real-time PCR quantification approach and model assessment in different handling scenarios.
Noviyanti F; Mochida M; Kawasaki S
J Food Sci; 2024 Apr; 89(4):2410-2422. PubMed ID: 38465765
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]