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878 related items for PubMed ID: 19269568

  • 1. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR.
    Food Microbiol; 2009 May; 26(3):272-7. PubMed ID: 19269568
    [Abstract] [Full Text] [Related]

  • 2. Combined effects of hydrostatic pressure, temperature, and pH on the inactivation of spores of Clostridium perfringens type A and Clostridium sporogenes in buffer solutions.
    Paredes-Sabja D, Gonzalez M, Sarker MR, Torres JA.
    J Food Sci; 2007 Aug; 72(6):M202-6. PubMed ID: 17995687
    [Abstract] [Full Text] [Related]

  • 3. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.
    Byrne B, Dunne G, Bolton DJ.
    Food Microbiol; 2006 Dec; 23(8):803-8. PubMed ID: 16943086
    [Abstract] [Full Text] [Related]

  • 4. Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth.
    Akhtar S, Paredes-Sabja D, Sarker MR.
    Food Microbiol; 2008 Sep; 25(6):802-8. PubMed ID: 18620972
    [Abstract] [Full Text] [Related]

  • 5. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments.
    Van Opstal I, Bagamboula CF, Vanmuysen SC, Wuytack EY, Michiels CW.
    Int J Food Microbiol; 2004 Apr 15; 92(2):227-34. PubMed ID: 15109800
    [Abstract] [Full Text] [Related]

  • 6. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling.
    Juneja VK, Porto-Fett AC, Gartner K, Tufft L, Luchansky JB.
    Foodborne Pathog Dis; 2010 Feb 15; 7(2):153-7. PubMed ID: 19785539
    [Abstract] [Full Text] [Related]

  • 7. Growth potential of Clostridium perfringens from spores in acidified beef, pork, and poultry products during chilling.
    Juneja VK, Baker DA, Thippareddi H, Snyder OP, Mohr TB.
    J Food Prot; 2013 Jan 15; 76(1):65-71. PubMed ID: 23317858
    [Abstract] [Full Text] [Related]

  • 8. Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products.
    Juneja VK.
    Food Microbiol; 2006 Apr 15; 23(2):105-11. PubMed ID: 16942993
    [Abstract] [Full Text] [Related]

  • 9. Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: from kinetics to process validation.
    Naim F, Zareifard MR, Zhu S, Huizing RH, Grabowski S, Marcotte M.
    Food Microbiol; 2008 Oct 15; 25(7):936-41. PubMed ID: 18721685
    [Abstract] [Full Text] [Related]

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  • 11. Inactivation strategy for Clostridium perfringens spores adhered to food contact surfaces.
    Udompijitkul P, Alnoman M, Paredes-Sabja D, Sarker MR.
    Food Microbiol; 2013 Jun 15; 34(2):328-36. PubMed ID: 23541199
    [Abstract] [Full Text] [Related]

  • 12. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.
    Zhu S, Naim F, Marcotte M, Ramaswamy H, Shao Y.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):86-92. PubMed ID: 18593644
    [Abstract] [Full Text] [Related]

  • 13. Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts.
    Sánchez-Plata MX, Amézquita A, Blankenship E, Burson DE, Juneja V, Thippareddi H.
    J Food Prot; 2005 Dec 15; 68(12):2594-605. PubMed ID: 16355831
    [Abstract] [Full Text] [Related]

  • 14. Assessment of Clostridium perfringens spore response to high hydrostatic pressure and heat with nisin.
    Gao Y, Qiu W, Wu D, Fu Q.
    Appl Biochem Biotechnol; 2011 Aug 15; 164(7):1083-95. PubMed ID: 21340537
    [Abstract] [Full Text] [Related]

  • 15. Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry.
    Juneja VK, Marks H, Huang L, Thippareddi H.
    Food Microbiol; 2011 Jun 15; 28(4):791-5. PubMed ID: 21511140
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate.
    Yarbaeva SN, Velugoti PR, Thippareddi H, Albrecht JA.
    J Food Prot; 2008 Jan 15; 71(1):77-82. PubMed ID: 18236666
    [Abstract] [Full Text] [Related]

  • 17. Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork.
    Reddy Velugoti P, Rajagopal L, Juneja V, Thippareddi H.
    Food Microbiol; 2007 Jan 15; 24(7-8):687-94. PubMed ID: 17613365
    [Abstract] [Full Text] [Related]

  • 18. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.
    Juneja VK, Thippareddi H.
    Int J Food Microbiol; 2004 Jun 01; 93(2):155-63. PubMed ID: 15135954
    [Abstract] [Full Text] [Related]

  • 19. Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients.
    Valenzuela-Martinez C, Pena-Ramos A, Juneja VK, Korasapati NR, Burson DE, Thippareddi H.
    J Food Prot; 2010 Mar 01; 73(3):470-6. PubMed ID: 20202331
    [Abstract] [Full Text] [Related]

  • 20. Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey.
    Velugoti PR, Bohra LK, Juneja VK, Thippareddi H.
    J Food Prot; 2007 Apr 01; 70(4):923-9. PubMed ID: 17477262
    [Abstract] [Full Text] [Related]

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