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Journal Abstract Search

264 related items for PubMed ID: 15270485

  • 1. Internalization of bacterial pathogens in tomatoes and their control by selected chemicals.
    Ibarra-Sánchez LS, Alvarado-Casillas S, Rodríguez-García MO, Martínez-Gonzáles NE, Castillo A.
    J Food Prot; 2004 Jul; 67(7):1353-8. PubMed ID: 15270485
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  • 2. Comparison of rinsing and sanitizing procedures for reducing bacterial pathogens on fresh cantaloupes and bell peppers.
    Alvarado-Casillas S, Ibarra-Sánchez S, Rodríguez-García O, Martínez-Gonzáles N, Castillo A.
    J Food Prot; 2007 Mar; 70(3):655-60. PubMed ID: 17388055
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  • 4. Effectiveness of acidified sodium chlorite and other sanitizers to control Escherichia coli O157:H7 on tomato surfaces.
    Inatsu Y, Kitagawa T, Bari ML, Nei D, Juneja V, Kawamoto S.
    Foodborne Pathog Dis; 2010 Jun; 7(6):629-35. PubMed ID: 20113205
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  • 6. Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface.
    Singh P, Hung YC, Qi H.
    J Food Sci; 2018 Feb; 83(2):432-439. PubMed ID: 29369360
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  • 7. Evaluation of inoculation method and inoculum drying time for their effects on survival and efficiency of recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated on the surface of tomatoes.
    Lang MM, Harris LJ, Beuchat LR.
    J Food Prot; 2004 Apr; 67(4):732-41. PubMed ID: 15083725
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  • 8. Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service Conditions.
    Afari GK, Hung YC, King CH.
    J Food Sci; 2015 Aug; 80(8):M1815-22. PubMed ID: 26155998
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  • 10. Inactivation of Salmonella and Escherichia coli O157:H7 on sliced and whole tomatoes by allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase.
    Obaidat MM, Frank JF.
    J Food Prot; 2009 Feb; 72(2):315-24. PubMed ID: 19350975
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  • 12. Comparison of different washing treatments for reducing pathogens on orange surfaces and for preventing the transfer of bacterial pathogens to fresh-squeezed orange juice.
    Martínez-Gonzáles NE, Martínez-Chávez L, Martínez-Cárdenas C, Castillo A.
    J Food Prot; 2011 Oct; 74(10):1684-91. PubMed ID: 22004816
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  • 13. Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.
    Wolf MJ, Miller MF, Parks AR, Loneragan GH, Garmyn AJ, Thompson LD, Echeverry A, Brashears MM.
    J Food Prot; 2012 Nov; 75(11):1968-73. PubMed ID: 23127705
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  • 16. Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor.
    Echeverry A, Brooks JC, Miller MF, Collins JA, Loneragan GH, Brashears MM.
    J Food Prot; 2010 Dec; 73(12):2169-79. PubMed ID: 21219733
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  • 18. Effect of temperature on chlorine dioxide inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on spinach, tomatoes, stainless steel, and glass surfaces.
    Park SH, Kang DH.
    Int J Food Microbiol; 2018 Jun 20; 275():39-45. PubMed ID: 29627661
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  • 19. Efficacy of slightly acidic electrolyzed water in killing or reducing Escherichia coli O157:H7 on iceberg lettuce and tomatoes under simulated food service operation conditions.
    Pangloli P, Hung YC.
    J Food Sci; 2011 Aug 20; 76(6):M361-6. PubMed ID: 22417508
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