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 *

111 related articles for article (PubMed ID: 4890741)

  • 1. Heat resistance of Salmonella in various egg products.
    Garibaldi JA; Straka RP; Ijichi K
    Appl Microbiol; 1969 Apr; 17(4):491-6. PubMed ID: 4890741
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of pH and chelating agents on the heat resistance and viability of Salmonella typhimurium Tm-1 and Salmonella senftenberg 775W in egg white.
    Garibaldi JA; Ijichi K; Bayne HG
    Appl Microbiol; 1969 Sep; 18(3):318-22. PubMed ID: 4984763
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Destruction of enteric bacteria in liquid egg with beta-propiolactone.
    BRUCH CW; KOESTERER MG
    Appl Microbiol; 1962 Mar; 10(2):123-8. PubMed ID: 13873825
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products.
    McQuestin OJ; Musgrove MT; Tamplin ML
    Food Microbiol; 2010 May; 27(3):396-402. PubMed ID: 20227605
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk.
    Jordan JS; Gurtler JB; Marks HM; Jones DR; Shaw WK
    Food Microbiol; 2011 Feb; 28(1):67-75. PubMed ID: 21056777
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis.
    Gurtler JB; Hinton A; Bailey RB; Cray WC; Meinersmann RJ; Ball TA; Jin TZ
    Int J Food Microbiol; 2015 Aug; 206():109-17. PubMed ID: 26001379
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen.
    Humphrey TJ; Chapman PA; Rowe B; Gilbert RJ
    Epidemiol Infect; 1990 Apr; 104(2):237-41. PubMed ID: 2323357
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Salmonella Typhimurium and Salmonella Sofia: Growth in and Persistence on Eggs under Production and Retail Conditions.
    McAuley CM; Duffy LL; Subasinghe N; Hogg G; Coventry J; Fegan N
    Biomed Res Int; 2015; 2015():914987. PubMed ID: 26539536
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.
    Alvarez I; Niemira BA; Fan X; Sommers CH
    J Food Sci; 2007 Jun; 72(5):M145-52. PubMed ID: 17995736
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Growth of Salmonella in egg white.
    Duboccage L; Heyndrickx M; Grijspeerdt K; Herman L
    Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3b):531-4. PubMed ID: 15954649
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Heat resistance and growth of Salmonella enteritidis, Listeria monocytogenes and Aeromonas hydrophila in whole liquid egg.
    Abdel Karem H; Mattar Z
    Acta Microbiol Pol; 2001; 50(1):27-35. PubMed ID: 11518391
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Time-temperature effects on Salmonellae and Staphylococci in foods. III. Thermal death time studies.
    ANGELOTTI R; FOTER MJ; LEWIS KH
    Appl Microbiol; 1961 Jul; 9(4):308-15. PubMed ID: 13683564
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pasteurization of salted whole egg inoculated with Arizona or Salmonella.
    Ng H; Garibaldi JA; Ijichi K; Mihara KL
    Appl Environ Microbiol; 1979 Jun; 37(6):1091-5. PubMed ID: 39499
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors.
    Blackburn CW; Curtis LM; Humpheson L; Billon C; McClure PJ
    Int J Food Microbiol; 1997 Aug; 38(1):31-44. PubMed ID: 9498135
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Development and Validation of Predictive Model for
    Kim YJ; Moon HJ; Lee SK; Song BR; Lim JS; Heo EJ; Park HJ; Wee SH; Moon JS
    Korean J Food Sci Anim Resour; 2018 Jul; 38(3):442-450. PubMed ID: 30018489
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg Yolk Products
    Palumbo MS; Beers SM; Bhaduri S; Palumbo SA
    J Food Prot; 1995 Sep; 58(9):960-966. PubMed ID: 31137409
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Kinetics model comparison for the inactivation of Salmonella serotypes Enteritidis and Oranienburg in 10% salted liquid whole egg.
    Gurtler JB; Marks HM; Bailey RB; Juneja V; Jones DR
    Foodborne Pathog Dis; 2013 Jun; 10(6):492-9. PubMed ID: 23763579
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Thermal destruction curves for Salmonella oranienburg in egg products.
    Cotterill OJ; Glauert J; Krause GF
    Poult Sci; 1973 Mar; 52(2):568-77. PubMed ID: 4736221
    [No Abstract]   [Full Text] [Related]  

  • 19. Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg White
    Schuman JD; Sheldon BW
    J Food Prot; 1997 Jun; 60(6):634-638. PubMed ID: 31195554
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of capillary tubes and plate heat exchanger to validate U.S. Department of Agriculture pasteurization protocols for elimination of Listeria monocytogenes in liquid egg products.
    Michalski CB; Brackett RE; Hung YC; Ezeike GO
    J Food Prot; 2000 Jul; 63(7):921-5. PubMed ID: 10914661
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.