96 related articles for article (PubMed ID: 4371174)
1. Survival of Clostridium perfringens on chicken cooked with microwave energy.
Blanco JF; Dawson LE
Poult Sci; 1974 Sep; 53(5):1823-30. PubMed ID: 4371174
[No Abstract] [Full Text] [Related]
2. 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]
3. Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria.
Roberts D
J Hyg (Lond); 1972 Sep; 70(3):565-88. PubMed ID: 4342001
[TBL] [Abstract][Full Text] [Related]
4. Effect of freezing on incidence and levels of Clostridium perfringens in mechanically deboned chicken meat.
Lillard HS
Poult Sci; 1977 Nov; 56(6):2052-5. PubMed ID: 205848
[TBL] [Abstract][Full Text] [Related]
5. Growth and sporulation of Clostridium welchii in breast and leg muscle of poultry.
Mead GC
J Appl Bacteriol; 1969 Mar; 32(1):86-95. PubMed ID: 4307249
[No 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. Microbiological aspects of radiopasteurized chicken. NYO-3733-3.
NYO Rep; 1969 Jan; ():1-38. PubMed ID: 4313246
[No Abstract] [Full Text] [Related]
8. Clostridium perfringens related to roast beef cooking, storage, and contamination in a fast food service restaurant.
Bryan FL; Kilpatrick EG
Am J Public Health; 1971 Sep; 61(9):1869-85. PubMed ID: 4327675
[No Abstract] [Full Text] [Related]
9. Clostridium perfringens in retail chicken.
Nowell VJ; Poppe C; Parreira VR; Jiang YF; Reid-Smith R; Prescott JF
Anaerobe; 2010 Jun; 16(3):314-5. PubMed ID: 19961943
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Comparison of media and methods for counting Clostridium perfringens in poultry meat and further-processed products.
Adams BW; Mead GC
J Hyg (Lond); 1980 Feb; 84(1):151-8. PubMed ID: 6243326
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Food poisoning and spoilage bacteria in poultry processing.
Barnes EM
Vet Rec; 1972 Jun; 90(26):720-2. PubMed ID: 4342259
[No Abstract] [Full Text] [Related]
14. Survival of Listeria spp. on raw whole chickens cooked in microwave ovens.
Farber JM; D'Aoust JY; Diotte M; Sewell A; Daley E
J Food Prot; 1998 Nov; 61(11):1465-9. PubMed ID: 9829186
[TBL] [Abstract][Full Text] [Related]
15. [Isolation of Clostridium perfringens from cooked meat foods].
Huerta F; Costarrica L; Parrilla C; Mota L
Rev Latinoam Microbiol; 1987; 29(2):103-6. PubMed ID: 2894047
[No Abstract] [Full Text] [Related]
16. Presence of Clostridium perfringens in retail chicken livers.
Cooper KK; Bueschel DM; Songer JG
Anaerobe; 2013 Jun; 21():67-8. PubMed ID: 23583538
[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. Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat.
Cui H; Liu D; Xia X; Yu J; Hayat K; Zhang X; Ho CT
Food Funct; 2021 Mar; 12(4):1547-1557. PubMed ID: 33449984
[TBL] [Abstract][Full Text] [Related]
19. Microbiological aspects of radiopasteurized chicken. NYO-3733-5.
NYO Rep; 1969 Jan; ():1-35. PubMed ID: 4313245
[No Abstract] [Full Text] [Related]
20. Microbiological aspects of radiopasteurized chicken. NYO-3733-6.
NYO Rep; 1969 Jan; ():1-35. PubMed ID: 4313244
[No Abstract] [Full Text] [Related]
[Next] [New Search]