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Journal Abstract Search

133 related items for PubMed ID: 15222546

  • 1. Reduction of Salmonella by two commercial egg white pasteurization methods.
    Robertson WR, Muriana PM.
    J Food Prot; 2004 Jun; 67(6):1177-83. PubMed ID: 15222546
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  • 3. Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors.
    Mukhopadhyay S, Ukuku D, Phillips JG, Juneja VK.
    J Food Prot; 2012 Jul; 75(7):1219-26. PubMed ID: 22980004
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  • 4. 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
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  • 5. Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli.
    Alabdeh M, Lechevalier V, Nau F, Gautier M, Cochet MF, Gonnet F, Jan S, Baron F.
    J Food Prot; 2011 Jan; 74(1):24-31. PubMed ID: 21219759
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  • 6. Propylparaben sensitizes heat-resistant Salmonella Enteritidis and Salmonella Oranienburg to thermal inactivation in liquid egg albumen.
    Gurtler JB, Jin TZ.
    J Food Prot; 2012 Mar; 75(3):443-8. PubMed ID: 22410216
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  • 7. Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.
    Gurtler JB, Marks HM, Jones DR, Bailey RR, Bauer NE.
    J Food Prot; 2011 Jun; 74(6):882-92. PubMed ID: 21669063
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  • 15. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
    Buege DR, Searls G, Ingham SC.
    J Food Prot; 2006 Sep; 69(9):2091-9. PubMed ID: 16995510
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  • 16. 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
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  • 20. Evaluation of the U.S. Department of Agriculture's egg pasteurization processes on the inactivation of high-pathogenicity avian influenza virus and velogenic Newcastle disease virus in processed egg products.
    Chmielewski RA, Beck JR, Swayne DE.
    J Food Prot; 2013 Apr; 76(4):640-5. PubMed ID: 23575126
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