135 related articles for article (PubMed ID: 38258971)
1. Numerical simulation of heat transfer during meat ball cooking and microbial food safety enhancement.
Sheen S; Huang L; Hwang CA
J Food Sci; 2024 Mar; 89(3):1632-1641. PubMed ID: 38258971
[TBL] [Abstract][Full Text] [Related]
2. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.
Schlisselberg DB; Kler E; Kalily E; Kisluk G; Karniel O; Yaron S
Int J Food Microbiol; 2013 Jan; 160(3):219-26. PubMed ID: 23290228
[TBL] [Abstract][Full Text] [Related]
3. Thermal inactivation D- and z-values of multidrug-resistant and non-multidrug-resistant Salmonella serotypes and survival in ground beef exposed to consumer-style cooking.
Stopforth JD; Suhalim R; Kottapalli B; Hill WE; Samadpour M
J Food Prot; 2008 Mar; 71(3):509-15. PubMed ID: 18389693
[TBL] [Abstract][Full Text] [Related]
4. Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.
Wiegand KM; Ingham SC; Ingham BH
J Food Prot; 2012 Jan; 75(1):48-61. PubMed ID: 22221355
[TBL] [Abstract][Full Text] [Related]
5. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
Manios SG; Skandamis PN
Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
[TBL] [Abstract][Full Text] [Related]
6. Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.
Wiegand KM; Ingham SC; Ingham BH
J Food Prot; 2009 Aug; 72(8):1727-31. PubMed ID: 19722409
[TBL] [Abstract][Full Text] [Related]
7. Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs.
Porto-Fett AC; Oliver M; Daniel M; Shoyer BA; Stahler LJ; Shane LE; Kassama LS; Jackson-Davis A; Luchansky JB
J Food Prot; 2016 May; 79(5):723-31. PubMed ID: 27296418
[TBL] [Abstract][Full Text] [Related]
8. Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef.
Mann JE; Brashears MM
J Food Prot; 2007 Mar; 70(3):762-5. PubMed ID: 17388073
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.
Rhee MS; Lee SY; Hillers VN; McCurdy SM; Kang DH
J Food Prot; 2003 Jun; 66(6):1030-4. PubMed ID: 12801005
[TBL] [Abstract][Full Text] [Related]
10. Predictive modeling of thermal inactivation of non-O157 Shiga toxin-producing Escherichia coli in ground beef with varying fat contents.
Brar J; Novoa-Rama E; Corkran S; Juneja VK; Kroft B; Singh M
Food Res Int; 2023 Dec; 174(Pt 1):113481. PubMed ID: 37986491
[TBL] [Abstract][Full Text] [Related]
11. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
[TBL] [Abstract][Full Text] [Related]
12. Process Humidity Affects Salmonella Lethality at the Surface and Core of Impingement-Cooked Meat and Poultry Products.
Hildebrandt IM; Hall NO; James MK; Ryser ET; Marks BP
J Food Prot; 2021 Sep; 84(9):1512-1523. PubMed ID: 33878152
[TBL] [Abstract][Full Text] [Related]
13. Thermal Inactivation of Salmonella in High-Fat Rendering Meat Products.
Ramirez-Hernandez A; Inestroza B; Parks A; Brashears MM; Sanchez-Plata MX; Echeverry A
J Food Prot; 2018 Jan; 81(1):54-58. PubMed ID: 29257727
[TBL] [Abstract][Full Text] [Related]
14. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.
Lahou E; Wang X; De Boeck E; Verguldt E; Geeraerd A; Devlieghere F; Uyttendaele M
Int J Food Microbiol; 2015 Aug; 206():118-29. PubMed ID: 26004267
[TBL] [Abstract][Full Text] [Related]
15. Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.
Calle A; Porto-Fett AC; Shoyer BA; Luchansky JB; Thippareddi H
J Food Prot; 2015 Dec; 78(12):2126-35. PubMed ID: 26613906
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven.
Breslin TJ; Tenorio-Bernal MI; Marks BP; Booren AM; Ryser ET; Hall NO
J Food Prot; 2014 Nov; 77(11):1897-903. PubMed ID: 25364923
[TBL] [Abstract][Full Text] [Related]
17. Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal.
Luchansky JB; Porto-Fett AC; Shoyer BA; Thippareddi H; Amaya JR; Lemler M
J Food Prot; 2014 Jul; 77(7):1201-6. PubMed ID: 24988030
[TBL] [Abstract][Full Text] [Related]
18. Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef.
Jones-Ibarra AM; Wall KR; Vuia-Riser J; Kerth CR; Castillo A; Taylor TM
J Food Prot; 2016 Sep; 79(9):1475-1481. PubMed ID: 28221930
[TBL] [Abstract][Full Text] [Related]
19. Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle.
Swartz RS; Luchansky JB; Kulas M; Shoyer BA; Shane LE; Strasser H; Munson M; Porto-Fett AC
J Food Prot; 2015 May; 78(5):1013-7. PubMed ID: 25951399
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
