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612 related items for PubMed ID: 18456110

  • 1. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.
    Selma MV, Ibáñez AM, Cantwell M, Suslow T.
    Food Microbiol; 2008 Jun; 25(4):558-65. PubMed ID: 18456110
    [Abstract] [Full Text] [Related]

  • 2. Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.
    Ukuku DO.
    Int J Food Microbiol; 2004 Sep 01; 95(2):137-46. PubMed ID: 15282126
    [Abstract] [Full Text] [Related]

  • 3. Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation.
    Parnell TL, Harris LJ, Suslow TV.
    Int J Food Microbiol; 2005 Mar 01; 99(1):59-70. PubMed ID: 15718029
    [Abstract] [Full Text] [Related]

  • 4. Effect of gaseous ozone and hot water on microbial and sensory quality of cantaloupe and potential transference of Escherichia coli O157:H7 during cutting.
    Selma MV, Ibáñez AM, Allende A, Cantwell M, Suslow T.
    Food Microbiol; 2008 Feb 01; 25(1):162-8. PubMed ID: 17993390
    [Abstract] [Full Text] [Related]

  • 5. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.
    Fan X, Annous BA, Beaulieu JC, Sites JE.
    J Food Sci; 2008 Apr 01; 73(3):M91-8. PubMed ID: 18387121
    [Abstract] [Full Text] [Related]

  • 6. Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons.
    Ukuku DO, Sapers GM.
    Food Microbiol; 2007 May 01; 24(3):288-95. PubMed ID: 17188207
    [Abstract] [Full Text] [Related]

  • 7. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces.
    Ukuku DO, Bari ML, Kawamoto S, Isshiki K.
    Int J Food Microbiol; 2005 Oct 15; 104(2):225-33. PubMed ID: 16043249
    [Abstract] [Full Text] [Related]

  • 8. Metabiotic associations of molds and Salmonella Poona on intact and wounded cantaloupe rind.
    Richards GM, Beuchat LR.
    Int J Food Microbiol; 2005 Jan 01; 97(3):327-39. PubMed ID: 15582743
    [Abstract] [Full Text] [Related]

  • 9. Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gas.
    Mahmoud BS, Vaidya NA, Corvalan CM, Linton RH.
    Food Microbiol; 2008 Oct 01; 25(7):857-65. PubMed ID: 18721673
    [Abstract] [Full Text] [Related]

  • 10. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment.
    Ukuku DO, Geveke DJ, Chau L, Niemira BA.
    Int J Food Microbiol; 2016 Aug 16; 231():86-92. PubMed ID: 27240141
    [Abstract] [Full Text] [Related]

  • 11. Infection of cantaloupe rind with Cladosporium cladosporioides and Penicillium expansum, and associated migration of Salmonella poona into edible tissues.
    Richards GM, Beuchat LR.
    Int J Food Microbiol; 2005 Aug 15; 103(1):1-10. PubMed ID: 16023237
    [Abstract] [Full Text] [Related]

  • 12. Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe.
    Ukuku DO, Pilizota V, Sapers GM.
    J Food Prot; 2004 Mar 15; 67(3):432-7. PubMed ID: 15035354
    [Abstract] [Full Text] [Related]

  • 13. Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe.
    Ukuku DO, Fan X, Kozempel MF.
    J Food Prot; 2006 Jul 15; 69(7):1623-9. PubMed ID: 16865896
    [Abstract] [Full Text] [Related]

  • 14. Effect of sanitizing treatments on removal of bacteria from cantaloupe surface, and re-contamination with Salmonella.
    Ukuku DO.
    Food Microbiol; 2006 May 15; 23(3):289-93. PubMed ID: 16943016
    [Abstract] [Full Text] [Related]

  • 15. Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe.
    Fan X, Annous BA, Keskinen LA, Mattheis JP.
    J Food Prot; 2009 Dec 15; 72(12):2453-60. PubMed ID: 20003725
    [Abstract] [Full Text] [Related]

  • 16. Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage.
    Ukuku DO, Huang L, Sommers C.
    J Food Prot; 2015 Jul 15; 78(7):1288-95. PubMed ID: 26197279
    [Abstract] [Full Text] [Related]

  • 17. Effect of chemical sanitizers on Salmonella enterica serovar Poona on the surface of cantaloupe and pathogen contamination of internal tissues as a function of cutting procedure.
    Vadlamudi S, Taylor TM, Blankenburg C, Castillo A.
    J Food Prot; 2012 Oct 15; 75(10):1766-73. PubMed ID: 23043824
    [Abstract] [Full Text] [Related]

  • 18. Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces.
    Ukuku DO, Fett W.
    J Food Prot; 2002 Jun 15; 65(6):924-30. PubMed ID: 12092724
    [Abstract] [Full Text] [Related]

  • 19. Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry.
    Selma MV, Allende A, López-Gálvez F, Conesa MA, Gil MI.
    Food Microbiol; 2008 Sep 15; 25(6):809-14. PubMed ID: 18620973
    [Abstract] [Full Text] [Related]

  • 20. Localization, growth, and inactivation of Salmonella Saintpaul on jalapeño peppers.
    Liao CH, Cooke PH, Niemira BA.
    J Food Sci; 2010 Aug 01; 75(6):M377-82. PubMed ID: 20722940
    [Abstract] [Full Text] [Related]

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