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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

137 related items for PubMed ID: 22410216

  • 1.
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  • 2. Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.
    Gurtler JB, Marks HM, Jones DR, Bailey RR, Bauer NE.
    J Food Prot; 2011 Jun; 74(6):882-92. PubMed ID: 21669063
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  • 3. Kinetics model comparison for the inactivation of Salmonella serotypes Enteritidis and Oranienburg in 10% salted liquid whole egg.
    Gurtler JB, Marks HM, Bailey RB, Juneja V, Jones DR.
    Foodborne Pathog Dis; 2013 Jun; 10(6):492-9. PubMed ID: 23763579
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  • 4. Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors.
    Mukhopadhyay S, Ukuku D, Phillips JG, Juneja VK.
    J Food Prot; 2012 Jul; 75(7):1219-26. PubMed ID: 22980004
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  • 5. Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis.
    Gurtler JB, Hinton A, Bailey RB, Cray WC, Meinersmann RJ, Ball TA, Jin TZ.
    Int J Food Microbiol; 2015 Aug 03; 206():109-17. PubMed ID: 26001379
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  • 7. A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk.
    Jordan JS, Gurtler JB, Marks HM, Jones DR, Shaw WK.
    Food Microbiol; 2011 Feb 03; 28(1):67-75. PubMed ID: 21056777
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  • 8. Heating Rate during Shell Egg Thermal Treatment Elicits Stress Responses and Alters Virulence of Salmonella enterica Serovar Enteritidis; Implications for Shell Egg Pasteurization.
    Xu Y, Abdelhamid AG, Sabag-Daigle A, Ahmer BMM, Yousef AE.
    Appl Environ Microbiol; 2022 Oct 26; 88(20):e0114022. PubMed ID: 36197091
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  • 9. Reduction of Salmonella by two commercial egg white pasteurization methods.
    Robertson WR, Muriana PM.
    J Food Prot; 2004 Jun 26; 67(6):1177-83. PubMed ID: 15222546
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  • 11. Outgrowth of Salmonellae and the physical property of albumen and vitelline membrane as influenced by egg storage conditions.
    Chen J, Shallo Thesmar H, Kerr WL.
    J Food Prot; 2005 Dec 26; 68(12):2553-8. PubMed ID: 16355825
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  • 12. Multiplication in Egg Yolk and Survival in Egg Albumen of Genetically and Phenotypically Characterized Salmonella Enteritidis Strains.
    Gast RK, Guard J, Guraya R, Locatelli A.
    J Food Prot; 2018 Jun 26; 81(6):876-880. PubMed ID: 29714623
    [Abstract] [Full Text] [Related]

  • 13. Inactivation of Salmonella in liquid egg albumen by antimicrobial bottle coatings infused with allyl isothiocyanate, nisin and zinc oxide nanoparticles.
    Jin T, Gurtler JB.
    J Appl Microbiol; 2011 Mar 26; 110(3):704-12. PubMed ID: 21205106
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  • 17. Multiplication in egg yolk and survival in egg albumen of Salmonella enterica serotype Enteritidis strains of phage types 4, 8, 13a, and 14b.
    Gast RK, Holt PS.
    J Food Prot; 2001 Jun 26; 64(6):865-8. PubMed ID: 11403140
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  • 19. High intensity pulsed electric fields applied to egg white: effect on Salmonella Enteritidis inactivation and protein denaturation.
    Jeantet R, Baron F, Nau F, Roignant M, Brulé G.
    J Food Prot; 1999 Dec 26; 62(12):1381-6. PubMed ID: 10606141
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  • 20. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.
    Alvarez I, Niemira BA, Fan X, Sommers CH.
    J Food Sci; 2007 Jun 26; 72(5):M145-52. PubMed ID: 17995736
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