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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

241 related items for PubMed ID: 19439640

  • 1.
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  • 2. Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky.
    Porto-Fett AC, Call JE, Luchansky JB.
    J Food Prot; 2008 May; 71(5):918-26. PubMed ID: 18522024
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  • 3. 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
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  • 4. Lethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation.
    Borowski AG, Ingham SC, Ingham BH.
    J Food Prot; 2009 Oct; 72(10):2056-64. PubMed ID: 19833027
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  • 5. Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.
    Dierschke S, Ingham SC, Ingham BH.
    J Food Prot; 2010 Nov; 73(11):2034-42. PubMed ID: 21219715
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  • 7. Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products.
    Murphy RY, Martin EM, Duncan LK, Beard BL, Marcy JA.
    J Food Prot; 2004 Jul; 67(7):1394-402. PubMed ID: 15270492
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  • 8. 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 28; 129(3):244-52. PubMed ID: 19157610
    [Abstract] [Full Text] [Related]

  • 9. 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 28; 69(9):2091-9. PubMed ID: 16995510
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  • 10. 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 30; 140(1):61-75. PubMed ID: 20207436
    [Abstract] [Full Text] [Related]

  • 11. Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated almonds and pistachios stored at -19, 4, and 24° C.
    Kimber MA, Kaur H, Wang L, Danyluk MD, Harris LJ.
    J Food Prot; 2012 Aug 30; 75(8):1394-403. PubMed ID: 22856562
    [Abstract] [Full Text] [Related]

  • 12. Fate of Escherichia coli O157:H7, Salmonella typhimurium DT 104, and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10 degrees C.
    Samelis J, Sofos JN, Kendall PA, Smith GC.
    J Food Prot; 2001 Jul 30; 64(7):950-7. PubMed ID: 11456202
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  • 13. Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid.
    Roering AM, Luchansky JB, Ihnot AM, Ansay SE, Kaspar CW, Ingham SC.
    Int J Food Microbiol; 1999 Feb 18; 46(3):263-9. PubMed ID: 10100906
    [Abstract] [Full Text] [Related]

  • 14. Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes.
    Mak PP, Ingham BH, Ingham SC.
    J Food Prot; 2001 Nov 18; 64(11):1679-89. PubMed ID: 11726144
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  • 17. Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen.
    Yang J, Lee D, Afaisen S, Gadi R.
    Int J Food Microbiol; 2013 Jan 01; 160(3):353-9. PubMed ID: 23290245
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  • 19. Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.
    Gkana E, Chorianopoulos N, Grounta A, Koutsoumanis K, Nychas GE.
    Food Microbiol; 2017 Apr 01; 62():51-57. PubMed ID: 27889165
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