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Journal Abstract Search

328 related items for PubMed ID: 22221351

  • 1.
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  • 2. Efficacy of high-intensity pulsed light for the microbiological decontamination of chicken, associated packaging, and contact surfaces.
    Haughton PN, Lyng JG, Morgan DJ, Cronin DA, Fanning S, Whyte P.
    Foodborne Pathog Dis; 2011 Jan; 8(1):109-17. PubMed ID: 20932088
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  • 3. Decontamination of poultry carcasses using steam or hot water in combination with rapid cooling, chilling or freezing of carcass surfaces.
    James C, James SJ, Hannay N, Purnell G, Barbedo-Pinto C, Yaman H, Araujo M, Gonzalez ML, Calvo J, Howell M, Corry JE.
    Int J Food Microbiol; 2007 Mar 10; 114(2):195-203. PubMed ID: 17140687
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  • 5. Effect of refrigerated and frozen storage on the survival of Campylobacter jejuni in cooked chicken meat breast.
    Eideh AM, Al-Qadiri HM.
    J Food Sci; 2011 Mar 10; 76(1):M17-21. PubMed ID: 21535688
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  • 6. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.
    González M, Skandamis PN, Hänninen ML.
    Int J Food Microbiol; 2009 Nov 30; 136(1):52-8. PubMed ID: 19833401
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  • 9. Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli, and Escherichia coli prevalence, enumeration, and subtypes on retail chicken breasts with and without skin.
    Cook A, Odumeru J, Lee S, Pollari F.
    J Food Prot; 2012 Jan 30; 75(1):34-40. PubMed ID: 22221353
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  • 12. Modelling of Campylobacter survival in frozen chicken meat.
    Ritz M, Nauta MJ, Teunis PF, van Leusden F, Federighi M, Havelaar AH.
    J Appl Microbiol; 2007 Sep 30; 103(3):594-600. PubMed ID: 17714392
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  • 13. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages.
    Alter T, Bori A, Hamedi A, Ellerbroek L, Fehlhaber K.
    Food Microbiol; 2006 Oct 30; 23(7):701-7. PubMed ID: 16943072
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  • 14. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling.
    Yang H, Li Y, Johnson MG.
    J Food Prot; 2001 Jun 30; 64(6):770-6. PubMed ID: 11403124
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  • 15. Survival of Campylobacter jejuni in different gas mixtures.
    Boysen L, Knøchel S, Rosenquist H.
    FEMS Microbiol Lett; 2007 Jan 30; 266(2):152-7. PubMed ID: 17233725
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  • 16. A comparative study of two food model systems to test the survival of Campylobacter jejuni at -18 degrees C.
    Birk T, Rosenquist H, Brøndsted L, Ingmer H, Bysted A, Christensen BB.
    J Food Prot; 2006 Nov 30; 69(11):2635-9. PubMed ID: 17133806
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  • 17. Detection of Campylobacter jejuni from the skin of broiler chickens, ducks, squab, quail, and guinea fowl carcasses.
    McCrea BA, Tonooka KH, Van Worth C, Atwill ER, Schrader JS.
    Foodborne Pathog Dis; 2008 Feb 30; 5(1):53-7. PubMed ID: 18260815
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  • 18. Inactivation of Campylobacter jejuni with dielectric barrier discharge plasma using air and nitrogen gases.
    Kim JS, Lee EJ, Kim YJ.
    Foodborne Pathog Dis; 2014 Aug 30; 11(8):645-51. PubMed ID: 24971667
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  • 19. Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.
    Park NY, Hong SH, Yoon KS.
    Poult Sci; 2014 Mar 30; 93(3):719-27. PubMed ID: 24604867
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  • 20. Enumeration of Campylobacter spp. on the surface and within chicken breast fillets.
    Luber P, Bartelt E.
    J Appl Microbiol; 2007 Feb 30; 102(2):313-8. PubMed ID: 17241335
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