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Journal Abstract Search

397 related items for PubMed ID: 21219715

  • 1. 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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  • 3. 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; 69(9):2091-9. PubMed ID: 16995510
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  • 4. 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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  • 5. Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.
    Harrison JA, Harrison MA, Rose-Morrow RA, Shewfelt RL.
    J Food Prot; 2001 Aug; 64(8):1194-8. PubMed ID: 11510659
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  • 6. 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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  • 7. 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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  • 8. A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7.
    Juneja VK.
    Lett Appl Microbiol; 2003 Sep; 37(4):292-8. PubMed ID: 12969491
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  • 9. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.
    Porto-Fett AC, Call JE, Hwang CA, Juneja V, Ingham S, Ingham B, Luchansky JB.
    Poult Sci; 2009 Jun; 88(6):1275-81. PubMed ID: 19439640
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  • 10. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.
    Osaili TM, Griffis CL, Martin EM, Beard BL, Keener AE, Marcy JA.
    J Food Sci; 2007 Mar; 72(2):M56-61. PubMed ID: 17995843
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  • 11. Efficacy of home-style dehydrators for reducing Salmonella on whole-muscle chicken.
    Weber MJ, Boyle EA, Getty KJ, Harper NM, Weber CG, Roenbaugh TL.
    J Food Prot; 2011 Jul; 74(7):1079-82. PubMed ID: 21740709
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  • 13. Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a dry fermented sausage made from wine-marinated meat.
    Díez JG, Patarata L.
    J Food Prot; 2013 Apr; 76(4):588-94. PubMed ID: 23575119
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  • 15. 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
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  • 16. 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 28; 75(8):1394-403. PubMed ID: 22856562
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  • 18. Impact of pH enhancement on populations of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in boneless lean beef trimmings.
    Niebuhr SE, Dickson JS.
    J Food Prot; 2003 May 28; 66(5):874-7. PubMed ID: 12747699
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  • 19. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water.
    Lang MM, Harris LJ, Beuchat LR.
    J Food Prot; 2004 Jun 28; 67(6):1092-103. PubMed ID: 15222533
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