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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

163 related items for PubMed ID: 23200663

  • 1. A dry-inoculation method for nut kernels.
    Blessington T, Theofel CG, Harris LJ.
    Food Microbiol; 2013 Apr; 33(2):292-7. PubMed ID: 23200663
    [Abstract] [Full Text] [Related]

  • 2. Survival of foodborne pathogens on inshell walnuts.
    Blessington T, Theofel CG, Mitcham EJ, Harris LJ.
    Int J Food Microbiol; 2013 Sep 16; 166(3):341-8. PubMed ID: 24026009
    [Abstract] [Full Text] [Related]

  • 3. Growth and survival of Enterobacteriaceae and inoculated Salmonella on walnut hulls and maturing walnut fruit.
    Blessington T, Mitcham EJ, Harris LJ.
    J Food Prot; 2014 Sep 16; 77(9):1462-70. PubMed ID: 25198836
    [Abstract] [Full Text] [Related]

  • 4. Survival of Salmonella enteritidis phage type 30 on inoculated almonds stored at -20, 4, 23, and 35 degrees C.
    Uesugi AR, Danyluk MD, Harris LJ.
    J Food Prot; 2006 Aug 16; 69(8):1851-7. PubMed ID: 16924909
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of microbial loads and the effects of antimicrobial sprays in postharvest handling of California walnuts.
    Frelka JC, Harris LJ.
    Food Microbiol; 2015 Jun 16; 48():133-42. PubMed ID: 25791001
    [Abstract] [Full Text] [Related]

  • 6. Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds.
    Bari ML, Nei D, Sotome I, Nishina I, Isobe S, Kawamoto S.
    Foodborne Pathog Dis; 2009 Oct 16; 6(8):953-8. PubMed ID: 19622034
    [Abstract] [Full Text] [Related]

  • 7. Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds.
    Abd SJ, McCarthy KL, Harris LJ.
    J Food Sci; 2012 Jan 16; 77(1):M42-7. PubMed ID: 22260116
    [Abstract] [Full Text] [Related]

  • 8. Ozone-based treatments for inactivation of Salmonella enterica in tree nuts: Inoculation protocol and surrogate suitability considerations.
    Perry JJ, Peña-Melendez M, Yousef AE.
    Int J Food Microbiol; 2019 May 16; 297():21-26. PubMed ID: 30856385
    [Abstract] [Full Text] [Related]

  • 9. Growth of Salmonella Enteritidis phage type 30 in almond hull and shell slurries and survival in drying almond hulls.
    Uesugi AR, Harris LJ.
    J Food Prot; 2006 Apr 16; 69(4):712-8. PubMed ID: 16629010
    [Abstract] [Full Text] [Related]

  • 10. Survival of Salmonella enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide.
    Danyluk MD, Uesugi AR, Harris LJ.
    J Food Prot; 2005 Aug 16; 68(8):1613-22. PubMed ID: 21132968
    [Abstract] [Full Text] [Related]

  • 11. Efficacy of aqueous and alcohol-based quaternary ammonium sanitizers for reducing Salmonella in dusts generated in almond hulling and shelling facilities.
    Du WX, Danyluk MD, Harris LJ.
    J Food Sci; 2010 Aug 16; 75(1):M7-13. PubMed ID: 20492187
    [Abstract] [Full Text] [Related]

  • 12. Reduction of Salmonella enteritidis population sizes on almond kernels with infrared heat.
    Brandl MT, Pan Z, Huynh S, Zhu Y, McHugh TH.
    J Food Prot; 2008 May 16; 71(5):897-902. PubMed ID: 18522020
    [Abstract] [Full Text] [Related]

  • 13. The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity.
    Jeong S, Marks BP, Ryser ET, Harte JB.
    Int J Food Microbiol; 2012 Feb 15; 153(3):365-71. PubMed ID: 22189022
    [Abstract] [Full Text] [Related]

  • 14. Fate of foodborne pathogens during soaking and drying of walnuts.
    Lieberman V, Estrada EM, Swinehart M, Feng Y, Harris LJ.
    J Food Prot; 2023 Jan 15; 86(1):100011. PubMed ID: 36916594
    [Abstract] [Full Text] [Related]

  • 15. Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.
    Channaiah LH, Michael M, Acuff JC, Lopez K, Phebus RK, Thippareddi H, Milliken G.
    Int J Food Microbiol; 2019 Apr 02; 294():27-30. PubMed ID: 30739832
    [Abstract] [Full Text] [Related]

  • 16. The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance.
    Xu S, Chen H.
    Food Microbiol; 2023 Aug 02; 113():104269. PubMed ID: 37098429
    [Abstract] [Full Text] [Related]

  • 17. Water pressure effectively reduces Salmonella enterica serovar enteritidis on the surface of raw almonds.
    Willford J, Mendonca A, Goodridge LD.
    J Food Prot; 2008 Apr 02; 71(4):825-9. PubMed ID: 18468041
    [Abstract] [Full Text] [Related]

  • 18. A survey of the bacteriological quality of preroasted peanut, almond, cashew, hazelnut, and brazil nut kernels received into three Australian nut-processing facilities over a period of 3 years.
    Eglezos S, Huang B, Stuttard E.
    J Food Prot; 2008 Feb 02; 71(2):402-4. PubMed ID: 18326195
    [Abstract] [Full Text] [Related]

  • 19. Migration of Salmonella Enteritidis phage type 30 through almond hulls and shells.
    Danyluk MD, Brandl MT, Harris LJ.
    J Food Prot; 2008 Feb 02; 71(2):397-401. PubMed ID: 18326194
    [Abstract] [Full Text] [Related]

  • 20. Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds.
    Bari L, Nei D, Sotome I, Nishina IY, Hayakawa F, Isobe S, Kawamoto S.
    Foodborne Pathog Dis; 2010 Jul 02; 7(7):845-50. PubMed ID: 20367332
    [Abstract] [Full Text] [Related]

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