These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

162 related items for PubMed ID: 20132683

  • 1. Reduction of Escherichia coli O157:H7 in Fresh Spinach, using lactic acid bacteria and chlorine as a multihurdle intervention.
    Gragg SE, Brashears MM.
    J Food Prot; 2010 Feb; 73(2):358-61. PubMed ID: 20132683
    [Abstract] [Full Text] [Related]

  • 2. Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in spinach packaged in modified atmospheres after treatment combined with chlorine and lactic acid bacteria.
    Brown AL, Brooks JC, Karunasena E, Echeverry A, Laury A, Brashears MM.
    J Food Sci; 2011 Aug; 76(6):M427-32. PubMed ID: 21729076
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Effect of acidified sodium chlorite, chlorine, and acidic electrolyzed water on Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes inoculated onto leafy greens.
    Stopforth JD, Mai T, Kottapalli B, Samadpour M.
    J Food Prot; 2008 Mar; 71(3):625-8. PubMed ID: 18389712
    [Abstract] [Full Text] [Related]

  • 5. Essential oils reduce Escherichia coli O157:H7 and Salmonella on spinach leaves.
    Yossa N, Patel J, Millner P, Lo YM.
    J Food Prot; 2012 Mar; 75(3):488-96. PubMed ID: 22410222
    [Abstract] [Full Text] [Related]

  • 6. Use of the systems approach to determine the fate of Escherichia coli O157:H7 on fresh lettuce and spinach.
    Doering HJ, Harrison MA, Morrow RA, Hurst WC, Kerr WL.
    J Food Prot; 2009 Jul; 72(7):1560-8. PubMed ID: 19681286
    [Abstract] [Full Text] [Related]

  • 7. Inactivation of stressed Escherichia coli O157:H7 cells on the surfaces of rocket salad leaves by chlorine and peroxyacetic acid.
    Al-Nabulsi AA, Osaili TM, Obaidat HM, Shaker RR, Awaisheh SS, Holley RA.
    J Food Prot; 2014 Jan; 77(1):32-9. PubMed ID: 24405996
    [Abstract] [Full Text] [Related]

  • 8. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
    Poimenidou SV, Bikouli VC, Gardeli C, Mitsi C, Tarantilis PA, Nychas GJ, Skandamis PN.
    Int J Food Microbiol; 2016 Mar 02; 220():6-18. PubMed ID: 26773252
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Inactivation of Escherichia coli O157:H7 and natural microbiota on spinach leaves using gaseous ozone during vacuum cooling and simulated transportation.
    Vurma M, Pandit RB, Sastry SK, Yousef AE.
    J Food Prot; 2009 Jul 02; 72(7):1538-46. PubMed ID: 19681283
    [Abstract] [Full Text] [Related]

  • 11. Relative efficacy of sodium hypochlorite wash versus irradiation to inactivate Escherichia coli O157:H7 internalized in leaves of Romaine lettuce and baby spinach.
    Niemira BA.
    J Food Prot; 2007 Nov 02; 70(11):2526-32. PubMed ID: 18044430
    [Abstract] [Full Text] [Related]

  • 12. Efficacy of UV, acidified sodium hypochlorite, and mild heat for decontamination of surface and infiltrated Escherichia coli O157:H7 on green onions and baby spinach.
    Durak MZ, Churey JJ, Worobo RW.
    J Food Prot; 2012 Jul 02; 75(7):1198-206. PubMed ID: 22980001
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Efficacy of washing with hydrogen peroxide followed by aerosolized antimicrobials as a novel sanitizing process to inactivate Escherichia coli O157:H7 on baby spinach.
    Huang Y, Ye M, Chen H.
    Int J Food Microbiol; 2012 Feb 15; 153(3):306-13. PubMed ID: 22177228
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Optimization of low-temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh-cut spinach.
    Kim NH, Lee NY, Kim SH, Lee HJ, Kim Y, Ryu JH, Rhee MS.
    J Appl Microbiol; 2015 Jul 15; 119(1):139-48. PubMed ID: 25816844
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of post-contamination survival and persistence of applied attenuated E. coli O157:H7 and naturally-contaminating E. coli O157:H7 on spinach under field conditions and following postharvest handling.
    Gutiérrez-Rodríguez E, Gundersen A, Sbodio A, Koike S, Suslow TV.
    Food Microbiol; 2019 Feb 15; 77():173-184. PubMed ID: 30297048
    [Abstract] [Full Text] [Related]

  • 20. Survival of Escherichia coli O157:H7 after application of lactic acid bacteria.
    Laury-Shaw A, Gragg SE, Echeverry A, Brashears MM.
    J Sci Food Agric; 2019 Mar 15; 99(4):1548-1553. PubMed ID: 30144058
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.