BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

208 related articles for article (PubMed ID: 9709197)

  • 1. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.
    Faith NG; Parniere N; Larson T; Lorang TD; Kaspar CW; Luchansky JB
    J Food Prot; 1998 Apr; 61(4):377-82. PubMed ID: 9709197
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degrees C.
    Faith NG; Wierzba RK; Ihnot AM; Roering AM; Lorang TD; Kaspar CW; Luchansky JB
    J Food Prot; 1998 Apr; 61(4):383-9. PubMed ID: 9709198
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.
    Calicioglu M; Faith NG; Buege DR; Luchansky JB
    J Food Prot; 2001 Aug; 64(8):1156-61. PubMed ID: 11510652
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and -20 degrees C under air, vacuum and CO2.
    Faith NG; Parniere N; Larson T; Lorang TD; Luchansky JB
    Int J Food Microbiol; 1997 Jun; 37(1):47-54. PubMed ID: 9237121
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage.
    Calicioglu M; Faith NG; Buege DR; Luchansky JB
    J Food Prot; 2002 Oct; 65(10):1541-4. PubMed ID: 12380737
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
    Porto-Fett AC; Call JE; Shoyer BE; Hill DE; Pshebniski C; Cocoma GJ; Luchansky JB
    Int J Food Microbiol; 2010 May; 140(1):61-75. PubMed ID: 20207436
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Viability of Escherichia coli O157:H7 in Fermented Semidry Low-Temperature-Cooked Beef Summer Sausage.
    Calicioglu M; Faith NG; Buege DR; Luchansky JB
    J Food Prot; 1997 Oct; 60(10):1158-1162. PubMed ID: 31207721
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
    Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Survival of Escherichia coli O157:H7 in ground-beef patties during storage at 2, -2, 15 and then -2 degrees C, and -20 degrees C.
    Ansay SE; Darling KA; Kaspar CW
    J Food Prot; 1999 Nov; 62(11):1243-7. PubMed ID: 10571311
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Validation of Pepperoni Processes for Control of Escherichia coli O157:H7
    Hinkens JC; Faith NG; Lorang TD; Bailey P; Buege D; Kaspar CW; Luchansky JB
    J Food Prot; 1996 Dec; 59(12):1260-1266. PubMed ID: 31195501
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a home-style dehydrator.
    Faith NG; Le Coutour NS; Alvarenga MB; Calicioglu M; Buege DR; Luchansky JB
    Int J Food Microbiol; 1998 Jun; 41(3):213-21. PubMed ID: 9706789
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M; Ashenafi M
    Int J Food Microbiol; 2005 Aug; 103(1):11-21. PubMed ID: 16081180
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A model study of Escherichia coli O157:H7 survival in fermented dry sausages--influence of inoculum preparation, inoculation procedure, and selected process parameters.
    Naim F; Messier S; Saucier L; Piette G
    J Food Prot; 2003 Dec; 66(12):2267-75. PubMed ID: 14672223
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni.
    Ihnot AM; Roering AM; Wierzba RK; Faith NG; Luchansky JB
    Int J Food Microbiol; 1998 Mar; 40(1-2):117-21. PubMed ID: 9600617
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.
    Ashton LV; Geornaras I; Stopforth JD; Skandamis PN; Belk KE; Scanga JA; Smith GC; Sofos JN
    J Food Prot; 2006 Jun; 69(6):1273-9. PubMed ID: 16786845
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.