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 *

139 related articles for article (PubMed ID: 37959118)

  • 21. Effectiveness of Washing Procedures in Reducing
    Pezzuto A; Belluco S; Losasso C; Patuzzi I; Bordin P; Piovesana A; Comin D; Mioni R; Ricci A
    Front Microbiol; 2016; 7():1663. PubMed ID: 27812356
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Do leafy green vegetables and their ready-to-eat [RTE] salads carry a risk of foodborne pathogens?
    Mercanoglu Taban B; Halkman AK
    Anaerobe; 2011 Dec; 17(6):286-7. PubMed ID: 21549216
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination.
    Lippman B; Yao S; Huang R; Chen H
    Int J Food Microbiol; 2020 Jun; 323():108590. PubMed ID: 32200156
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market.
    Zhang H; Yamamoto E; Murphy J; Locas A
    Int J Food Microbiol; 2020 Dec; 335():108855. PubMed ID: 32949906
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.
    Van Haute S; López-Gálvez F; Gómez-López VM; Eriksson M; Devlieghere F; Allende A; Sampers I
    Int J Food Microbiol; 2015 Sep; 208():102-13. PubMed ID: 26065727
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Microbiological survey of raw and ready-to-eat leafy green vegetables marketed in Italy.
    Losio MN; Pavoni E; Bilei S; Bertasi B; Bove D; Capuano F; Farneti S; Blasi G; Comin D; Cardamone C; Decastelli L; Delibato E; De Santis P; Di Pasquale S; Gattuso A; Goffredo E; Fadda A; Pisanu M; De Medici D
    Int J Food Microbiol; 2015 Oct; 210():88-91. PubMed ID: 26114592
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Comparison of chlorine and peroxyacetic-based disinfectant to inactivate Feline calicivirus, Murine norovirus and Hepatitis A virus on lettuce.
    Fraisse A; Temmam S; Deboosere N; Guillier L; Delobel A; Maris P; Vialette M; Morin T; Perelle S
    Int J Food Microbiol; 2011 Nov; 151(1):98-104. PubMed ID: 21924791
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Occurrence, diversity and temperature-dependent growth kinetics of Aeromonas spp. in lettuce.
    Umutoni N; Jakobsen AN; Mukhatov K; Thomassen GMB; Karlsen H; Mehli L
    Int J Food Microbiol; 2020 Dec; 335():108852. PubMed ID: 32932210
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Evaluation of Potential Impacts of Free Chlorine during Washing of Fresh-Cut Leafy Greens on Escherichia coli O157:H7 Cross-Contamination and Risk of Illness.
    Mokhtari A; Pang H; Santillana Farakos S; Davidson GR; Williams EN; Van Doren JM
    Risk Anal; 2022 May; 42(5):966-988. PubMed ID: 34528270
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Efficacy of commercial produce sanitizers against nontoxigenic Escherichia coli O157:H7 during processing of iceberg lettuce in a pilot-scale leafy green processing line.
    Davidson GR; Buchholz AL; Ryser ET
    J Food Prot; 2013 Nov; 76(11):1838-45. PubMed ID: 24215685
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview.
    Sant'Anna PB; de Melo Franco BD; Maffei DF
    J Sci Food Agric; 2020 Oct; 100(13):4664-4670. PubMed ID: 32329100
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of antibiotic resistance in Salmonella enterica isolates determined from ready-to-eat (RTE) salad vegetables.
    Taban BM; Aytac SA; Akkoc N; Akcelik M
    Braz J Microbiol; 2013; 44(2):385-91. PubMed ID: 24294226
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeasts and molds on fresh and fresh-cut produce.
    Sy KV; Murray MB; Harrison MD; Beuchat LR
    J Food Prot; 2005 Jun; 68(6):1176-87. PubMed ID: 15954704
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales.
    Banach JL; van Bokhorst-van de Veen H; van Overbeek LS; van der Zouwen PS; Zwietering MH; van der Fels-Klerx HJ
    Int J Food Microbiol; 2020 May; 321():108537. PubMed ID: 32070904
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Postharvest Reduction of Coliphage MS2 from Romaine Lettuce during Simulated Commercial Processing with and without a Chlorine-Based Sanitizer.
    Wengert SL; Aw TG; Ryser ET; Rose JB
    J Food Prot; 2017 Feb; 80(2):220-224. PubMed ID: 28221984
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Inactivation of internalized Salmonella Typhimurium in lettuce and green onion using ultraviolet C irradiation and chemical sanitizers.
    Ge C; Bohrerova Z; Lee J
    J Appl Microbiol; 2013 May; 114(5):1415-24. PubMed ID: 23351161
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce.
    López-Gálvez F; Allende A; Selma MV; Gil MI
    Int J Food Microbiol; 2009 Jul; 133(1-2):167-71. PubMed ID: 19505737
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Ready-to-eat vegetables production with low-level water chlorination. An evaluation of water quality, and of its impact on end products.
    D'Acunzo F; Del Cimmuto A; Marinelli L; Aurigemma C; De Giusti M
    Ann Ist Super Sanita; 2012; 48(2):151-60. PubMed ID: 22751558
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life.
    Sant'Ana AS; Barbosa MS; Destro MT; Landgraf M; Franco BD
    Int J Food Microbiol; 2012 Jun; 157(1):52-8. PubMed ID: 22561064
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.