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5. 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]
6. A laboratory determination of the destruction of alpha-amylase and salmonellae in whole egg by heat pasteurization. SHRIMPTON DH; MONSEY JB; HOBBS BC; SMITH ME J Hyg (Lond); 1962 Jun; 60(2):153-62. PubMed ID: 13912308 [No 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]
9. Number of salmonellae in commercially broken eggs before pasteurization. Garibaldi JA; Lineweaver H; Ijichi K Poult Sci; 1969 May; 48(3):1096-101. PubMed ID: 5355521 [No Abstract] [Full Text] [Related]
10. Validation of FoodChek™ - Salmonella for Rapid Detection of Salmonella in Eggs, Derivative Products, and the Environment. Buzinhani M; Tremblay R; Martinez G; Giuffre M; Hammack T; Fernandez MC; Ziemer W J AOAC Int; 2016; 99(1):82-97. PubMed ID: 26822170 [TBL] [Abstract][Full Text] [Related]
11. [The results of official bacteriological studies of egg products in the office of bacteriological research of Landkreis Moers (District of Düsseldorf, Land NRW) in the years 1958 to 1964]. Trüb CL; Boese W; Posch J Arch Hyg Bakteriol; 1966 Aug; 150(3):348-63. PubMed ID: 5991177 [No Abstract] [Full Text] [Related]
12. Evaluating the effectiveness of pasteurization for reducing human illnesses from Salmonella spp. in egg products: results of a quantitative risk assessment. Latimer HK; Marks HM; Coleman ME; Schlosser WD; Golden NJ; Ebel ED; Kause J; Schroeder CM Foodborne Pathog Dis; 2008 Feb; 5(1):59-68. PubMed ID: 18260816 [TBL] [Abstract][Full Text] [Related]
13. The occurrence and distribution of Salmonella in commercially bulked liquid egg material and its significance in food poisoning. Krepel JM; Macpherson LW Can J Public Health; 1976; 67(5):411-7. PubMed ID: 991049 [No Abstract] [Full Text] [Related]
14. Pasteurization of liquid egg products; destruction of Salmonella in liquid whole egg. WINTER AR; STEWART GF Am J Public Health Nations Health; 1946 May; 36():451-60. PubMed ID: 21027285 [No Abstract] [Full Text] [Related]
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17. Reducing Risk of Salmonellosis through Egg Decontamination Processes. Keerthirathne TP; Ross K; Fallowfield H; Whiley H Int J Environ Res Public Health; 2017 Mar; 14(3):. PubMed ID: 28327524 [TBL] [Abstract][Full Text] [Related]
18. Detection of Salmonella spp. in eggs: DNA analyses, culture techniques, and serology. Burkhalter PW; Müller C; Lüthy J; Candrian U J AOAC Int; 1995; 78(6):1531-7. PubMed ID: 8664593 [TBL] [Abstract][Full Text] [Related]
19. Effect of moisture and temperature on ability of Salmonellae to infect shell eggs. Simmons ER; Ayres JC; Kraft AA Poult Sci; 1970 May; 49(3):761-8. PubMed ID: 4914224 [No Abstract] [Full Text] [Related]
20. Use of pulsed-field gel electrophoresis to characterize the heterogeneity and clonality of Salmonella serotype Enteritidis, Typhimurium and Infantis isolates obtained from whole liquid eggs. Rivoal K; Protais J; Quéguiner S; Boscher E; Chidaine B; Rose V; Gautier M; Baron F; Grosset N; Ermel G; Salvat G Int J Food Microbiol; 2009 Feb; 129(2):180-6. PubMed ID: 19128850 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]