234 related articles for article (PubMed ID: 9708297)
1. Thermal inactivation of Escherichia coli O157:H7 isolated from ground beef and bovine feces, and suitability of media for enumeration.
Clavero MR; Beuchat LR; Doyle MP
J Food Prot; 1998 Mar; 61(3):285-9. PubMed ID: 9708297
[TBL] [Abstract][Full Text] [Related]
2. Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef.
Rocelle M; Clavero S; Beuchat LR
Appl Environ Microbiol; 1995 Sep; 61(9):3268-73. PubMed ID: 7574637
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7.
Juneja VK
Lett Appl Microbiol; 2003; 37(4):292-8. PubMed ID: 12969491
[TBL] [Abstract][Full Text] [Related]
5. Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media.
Harrison JA; Harrison MA; Rose RA
J Food Prot; 1998 Jan; 61(1):11-3. PubMed ID: 9708245
[TBL] [Abstract][Full Text] [Related]
6. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
Yoon Y; Mukherjee A; Belk KE; Scanga JA; Smith GC; Sofos JN
Int J Food Microbiol; 2009 Jul; 133(1-2):78-85. PubMed ID: 19493583
[TBL] [Abstract][Full Text] [Related]
7. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde.
Amalaradjou MA; Baskaran SA; Ramanathan R; Johny AK; Charles AS; Valipe SR; Mattson T; Schreiber D; Juneja VK; Mancini R; Venkitanarayanan K
Food Microbiol; 2010 Sep; 27(6):841-4. PubMed ID: 20630328
[TBL] [Abstract][Full Text] [Related]
8. Comparison of methods for detection and isolation of cold- and freeze-stressed Escherichia coli O157:H7 in raw ground beef.
Fratamico PM; Bagi LK
J Food Prot; 2007 Jul; 70(7):1663-9. PubMed ID: 17685340
[TBL] [Abstract][Full Text] [Related]
9. Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef.
Juneja VK; Friedman M
J Food Prot; 2008 Aug; 71(8):1604-11. PubMed ID: 18724754
[TBL] [Abstract][Full Text] [Related]
10. Thermal tolerance characteristics of non-O157 Shiga toxigenic strains of Escherichia coli (STEC) in a beef broth model system are similar to those of O157:H7 STEC.
Vasan A; Leong WM; Ingham SC; Ingham BH
J Food Prot; 2013 Jul; 76(7):1120-8. PubMed ID: 23834785
[TBL] [Abstract][Full Text] [Related]
11. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
Luchansky JB; Porto-Fett AC; Shoyer BA; Phillips J; Chen V; Eblen DR; Cook LV; Mohr TB; Esteban E; Bauer N
J Food Prot; 2013 Sep; 76(9):1500-12. PubMed ID: 23992494
[TBL] [Abstract][Full Text] [Related]
12. Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery.
Clavero MR; Beuchat LR
Appl Environ Microbiol; 1996 Aug; 62(8):2735-40. PubMed ID: 8702265
[TBL] [Abstract][Full Text] [Related]
13. Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.
D'Sa EM; Harrison MA; Williams SE; Broccoli MH
J Food Prot; 2000 Jul; 63(7):894-9. PubMed ID: 10914656
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Influence of freezing and freezing plus acidic calcium sulfate and lactic acid addition on thermal inactivation of Escherichia coli O157:H7 in ground beef.
Zhao T; Doyle MP; Kemp MC; Howell RS; Zhao P
J Food Prot; 2004 Aug; 67(8):1760-4. PubMed ID: 15330546
[TBL] [Abstract][Full Text] [Related]
17. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.
Nadarajah D; Han JH; Holley RA
Int J Food Microbiol; 2005 Apr; 99(3):269-79. PubMed ID: 15808361
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.
Nadarajah D; Han JH; Holley RA
Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360
[TBL] [Abstract][Full Text] [Related]
20. Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties.
Sage JR; Ingham SC
J Food Prot; 1998 Sep; 61(9):1181-3. PubMed ID: 9766072
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
