115 related articles for article (PubMed ID: 38382708)
21. Prevalence of eae-positive, lactose non-fermenting Escherichia albertii from retail raw meat in China.
Wang H; Li Q; Bai X; Xu Y; Zhao A; Sun H; Deng J; Xiao B; Liu X; Sun S; Zhou Y; Wang B; Fan Z; Chen X; Zhang Z; Xu J; Xiong Y
Epidemiol Infect; 2016 Jan; 144(1):45-52. PubMed ID: 26004066
[TBL] [Abstract][Full Text] [Related]
22. Behavior and Inactivation of Enterotoxin-Positive Clostridium perfringens in Pork Picadillo and Tamales Filled with Pork Picadillo under Different Cooking, Storage, and Reheating Conditions.
Villarruel-López A; Ruíz-Quezada SL; Castro-Rosas J; Gomez-Aldapa CA; Olea-Rodríguez MA; Nuño K; Navarro-Hidalgo V; Torres-Vitela MR
J Food Prot; 2016 May; 79(5):741-7. PubMed ID: 27296420
[TBL] [Abstract][Full Text] [Related]
23. Proposal of a novel selective enrichment broth, NCT-mTSB, for isolation of Escherichia albertii from poultry samples.
Wakabayashi Y; Seto K; Kanki M; Harada T; Kawatsu K
J Appl Microbiol; 2022 Mar; 132(3):2121-2130. PubMed ID: 34735750
[TBL] [Abstract][Full Text] [Related]
24. Survival of Campylobacter spp. in poultry meat preparations subjected to freezing, refrigeration, minor salt concentration, and heat treatment.
Sampers I; Habib I; De Zutter L; Dumoulin A; Uyttendaele M
Int J Food Microbiol; 2010 Feb; 137(2-3):147-53. PubMed ID: 20006911
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Detection of Escherichia albertii from chicken meat and giblets.
Maeda E; Murakami K; Sera N; Ito K; Fujimoto S
J Vet Med Sci; 2015 Jul; 77(7):871-3. PubMed ID: 25754935
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Survival of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice as affected by ozone and treatment temperature.
Williams RC; Sumner SS; Golden DA
J Food Prot; 2004 Nov; 67(11):2381-6. PubMed ID: 15553616
[TBL] [Abstract][Full Text] [Related]
29. Growth of a pYV-bearing Yersinia pestis KIM5 in retail raw ground pork.
Bhaduri S; Phillips JG
Foodborne Pathog Dis; 2013 May; 10(5):467-71. PubMed ID: 23627929
[TBL] [Abstract][Full Text] [Related]
30. Acid tolerance of acid-adapted and nonadapted Escherichia coli O157:H7 following habituation (10 degrees C) in fresh beef decontamination runoff fluids of different pH values.
Samelis J; Kendall P; Smith GC; Sofos JN
J Food Prot; 2004 Apr; 67(4):638-45. PubMed ID: 15083712
[TBL] [Abstract][Full Text] [Related]
31. Survival differences of Escherichia coli O157:H7 strains in apples of three varieties stored at various temperatures.
Janes ME; Cobbs T; Kooshesh S; Johnson MG
J Food Prot; 2002 Jul; 65(7):1075-80. PubMed ID: 12117237
[TBL] [Abstract][Full Text] [Related]
32. Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula).
Shen X; Cai Y; Liu C; Liu W; Hui Y; Su YC
Int J Food Microbiol; 2009 Nov; 136(1):129-32. PubMed ID: 19818520
[TBL] [Abstract][Full Text] [Related]
33. Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing
Luchansky JB; Mayhew M; Jung Y; Klinedinst A; Harkins L; Shane LE; Osoria M; McGEARY L; Trauger Z; Shoyer BA; Chapman B; Cope SJ; Campano SG; Porto-Fett ACS
J Food Prot; 2019 Jul; 82(7):1249-1264. PubMed ID: 31237790
[TBL] [Abstract][Full Text] [Related]
34. Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.
Fouladkhah A; Geornaras I; Yang H; Belk KE; Nightingale KK; Woerner DR; Smith GC; Sofos JN
J Food Prot; 2012 Oct; 75(10):1751-8. PubMed ID: 23043822
[TBL] [Abstract][Full Text] [Related]
35. Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.
Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Prot; 2011 Apr; 74(4):531-8. PubMed ID: 21477465
[TBL] [Abstract][Full Text] [Related]
36. Inactivation of Shiga toxin-producing Escherichia coli O157: H7 and mesophilic background microbiota of meat homogenate using elevated hydrostatic pressure, mild heat, and thymol.
Aras S; Kabir MN; Allison A; George J; Fouladkhah A
J Food Sci; 2020 Dec; 85(12):4335-4341. PubMed ID: 33190218
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Longitudinal surveillance and comparative characterization of Escherichia albertii in wild raccoons in the United States.
Hinenoya A; Wang H; Patrick EM; Zeng X; Cao L; Li XP; Lindsey RL; Gillespie B; He Q; Yamasaki S; Lin J
Microbiol Res; 2022 Sep; 262():127109. PubMed ID: 35803059
[TBL] [Abstract][Full Text] [Related]
39. Variation in heat and pressure resistance of verotoxigenic and nontoxigenic Escherichia coli.
Liu Y; Gill A; McMullen L; Gänzle MG
J Food Prot; 2015 Jan; 78(1):111-20. PubMed ID: 25581185
[TBL] [Abstract][Full Text] [Related]
40. Survival and growth of Escherichia coli O157:H7 in roast beef and salami after exposure to an alkaline cleaner.
Sharma M; Richards GM; Beuchat LR
J Food Prot; 2004 Oct; 67(10):2107-16. PubMed ID: 15508618
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
