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Journal Abstract Search

512 related items for PubMed ID: 21056783

  • 1. Individual and combined application of dry heat with high hydrostatic pressure to inactivate Salmonella and Escherichia coli O157:H7 on alfalfa seeds.
    Neetoo H, Chen H.
    Food Microbiol; 2011 Feb; 28(1):119-27. PubMed ID: 21056783
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  • 2. Potential application of high hydrostatic pressure to eliminate Escherichia coli O157:H7 on alfalfa sprouted seeds.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2008 Dec 10; 128(2):348-53. PubMed ID: 18954917
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  • 6. Disinfection of radish and alfalfa seeds inoculated with Escherichia coli O157:H7 and Salmonella by a gaseous acetic acid treatment.
    Nei D, Latiful BM, Enomoto K, Inatsu Y, Kawamoto S.
    Foodborne Pathog Dis; 2011 Oct 10; 8(10):1089-94. PubMed ID: 21651341
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  • 7. Repeated quick hot-and-chilling treatments for the inactivation of Escherichia coli O157:H7 in mung bean and radish seeds.
    Bari ML, Sugiyama J, Kawamoto S.
    Foodborne Pathog Dis; 2009 Oct 10; 6(1):137-43. PubMed ID: 19061368
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  • 8. Factors affecting the efficacy of pressure inactivation of Escherichia coli O157:H7 on alfalfa seeds and seed viability.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2009 May 31; 131(2-3):218-23. PubMed ID: 19339075
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  • 9. Thermal inactivation of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.
    Feng G, Churey JJ, Worobo RW.
    J Food Prot; 2007 Jul 31; 70(7):1698-703. PubMed ID: 17685345
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  • 11. Inactivation of Escherichia coli O157:H7 and Salmonella spp. on alfalfa seeds by caprylic acid and monocaprylin.
    Chang SS, Redondo-Solano M, Thippareddi H.
    Int J Food Microbiol; 2010 Nov 15; 144(1):141-6. PubMed ID: 20926150
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  • 12. 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
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  • 17. Combined effects of water activity, temperature and chemical treatments on the survival of Salmonella and Escherichia coli O157:H7 on alfalfa seeds.
    Beuchat LR, Scouten AJ.
    J Appl Microbiol; 2002 May 30; 92(3):382-95. PubMed ID: 11872113
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  • 18. Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds.
    Bari ML, Inatsu Y, Isobe S, Kawamoto S.
    J Food Prot; 2008 Apr 30; 71(4):830-4. PubMed ID: 18468042
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  • 19. Inactivation of Escherichia coli O157:H7 and Salmonella typhimurium DT 104 on alfalfa seeds by levulinic acid and sodium dodecyl sulfate.
    Zhao T, Zhao P, Doyle MP.
    J Food Prot; 2010 Nov 30; 73(11):2010-7. PubMed ID: 21219712
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  • 20. Characterization of an E2-type colicin and its application to treat alfalfa seeds to reduce Escherichia coli O157:H7.
    Nandiwada LS, Schamberger GP, Schafer HW, Diez-Gonzalez F.
    Int J Food Microbiol; 2004 Jun 15; 93(3):267-79. PubMed ID: 15163583
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