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121 related items for PubMed ID: 21219768

  • 1. Alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards.
    Haneklaus AN, Harris KB, Márquez-González M, Lucia LM, Castillo A, Hardin MD, Osburn WN, Savell JW.
    J Food Prot; 2011 Jan; 74(1):101-5. PubMed ID: 21219768
    [Abstract] [Full Text] [Related]

  • 2. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.
    Amézquita A, Weller CL, Wang L, Thippareddi H, Burson DE.
    Int J Food Microbiol; 2005 May 25; 101(2):123-44. PubMed ID: 15862875
    [Abstract] [Full Text] [Related]

  • 3. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.
    Kalinowski RM, Tompkin RB, Bodnaruk PW, Pruett WP.
    J Food Prot; 2003 Jul 25; 66(7):1227-32. PubMed ID: 12870757
    [Abstract] [Full Text] [Related]

  • 4. Evaluation of additional cooking procedures to achieve lethality microbiological performance standards for large, intact meat products.
    Haneklaus AN, Harris KB, Cuervo MP, Ilhak OI, Lucia LM, Castillo A, Hardin MD, Osburn WN, Savell JW.
    J Food Prot; 2011 Oct 25; 74(10):1741-5. PubMed ID: 22004824
    [Abstract] [Full Text] [Related]

  • 5. Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.
    Osterbauer KJ, King AM, Seman DL, Milkowski AL, Glass KA, Sindelar JJ.
    J Food Prot; 2017 Oct 25; 80(10):1697-1704. PubMed ID: 28885050
    [Abstract] [Full Text] [Related]

  • 6. 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 25; 76(1):65-71. PubMed ID: 23317858
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite.
    Wu J, Acuff J, Waterman K, Ponder M.
    J Food Prot; 2021 Feb 01; 84(2):286-290. PubMed ID: 33003208
    [Abstract] [Full Text] [Related]

  • 8. Evaluation of a Clostridium perfringens predictive model, developed under isothermal conditions in broth, to predict growth in ground beef during cooling.
    Smith S, Schaffner DW.
    Appl Environ Microbiol; 2004 May 01; 70(5):2728-33. PubMed ID: 15128525
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 28(4):791-5. PubMed ID: 21511140
    [Abstract] [Full Text] [Related]

  • 10. Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products.
    Glass KA, Austin CB, Bohn MA, Golden MC, Schill KM, Ricke SC, Shrestha S.
    J Food Prot; 2024 Aug 01; 87(8):100317. PubMed ID: 38878899
    [Abstract] [Full Text] [Related]

  • 11. Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef.
    Zaika LL.
    J Food Prot; 2003 Sep 01; 66(9):1599-603. PubMed ID: 14503712
    [Abstract] [Full Text] [Related]

  • 12. Validation of bacon processing conditions to verify control of Clostridium perfringens and Staphylococcus aureus.
    Taormina PJ, Bartholomew GW.
    J Food Prot; 2005 Sep 01; 68(9):1831-9. PubMed ID: 16161681
    [Abstract] [Full Text] [Related]

  • 13. Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams.
    Jackson AL, Kulchaiyawat C, Sullivan GA, Sebranek JG, Dickson JS.
    J Food Prot; 2011 Mar 01; 74(3):417-24. PubMed ID: 21375878
    [Abstract] [Full Text] [Related]

  • 14. Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.
    Mohr TB, Juneja VK, Thippareddi HH, Schaffner DW, Bronstein PA, Silverman M, Cook LV.
    J Food Prot; 2015 Aug 01; 78(8):1512-26. PubMed ID: 26219365
    [Abstract] [Full Text] [Related]

  • 15. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
    Li L, Valenzuela-Martinez C, Redondo M, Juneja VK, Burson DE, Thippareddi H.
    J Food Sci; 2012 Nov 01; 77(11):M598-603. PubMed ID: 23163907
    [Abstract] [Full Text] [Related]

  • 16. Evaluating the Performance of a New Model for Predicting the Growth of Clostridium perfringens in Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions.
    Huang L.
    J Food Sci; 2016 Jul 01; 81(7):M1754-65. PubMed ID: 27259065
    [Abstract] [Full Text] [Related]

  • 17. Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.
    Sabah JR, Juneja VK, Fung DY.
    J Food Prot; 2004 Sep 01; 67(9):1840-7. PubMed ID: 15453573
    [Abstract] [Full Text] [Related]

  • 18. Influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies.
    Smith S, Juneja V, Schaffner DW.
    J Food Prot; 2004 Jun 01; 67(6):1128-32. PubMed ID: 15222538
    [Abstract] [Full Text] [Related]

  • 19. Control of Clostridium perfringens spores by green tea leaf extracts during cooling of cooked ground beef, chicken, and pork.
    Juneja VK, Bari ML, Inatsu Y, Kawamoto S, Friedman M.
    J Food Prot; 2007 Jun 01; 70(6):1429-33. PubMed ID: 17612073
    [Abstract] [Full Text] [Related]

  • 20. Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork.
    Márquez-González M, Cabrera-Díaz E, Hardin MD, Harris KB, Lucia LM, Castillo A.
    J Food Prot; 2012 Apr 01; 75(4):682-9. PubMed ID: 22488055
    [Abstract] [Full Text] [Related]

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