These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

126 related items for PubMed ID: 23433384

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22. Multistate outbreak of Salmonella serotype Tennessee infections associated with peanut butter--United States, 2006-2007.
    Centers for Disease Control and Prevention (CDC).
    MMWR Morb Mortal Wkly Rep; 2007 Jun 01; 56(21):521-4. PubMed ID: 17538526
    [Abstract] [Full Text] [Related]

  • 23. Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.
    He Y, Li Y, Salazar JK, Yang J, Tortorello ML, Zhang W.
    Appl Environ Microbiol; 2013 Aug 01; 79(15):4763-7. PubMed ID: 23728806
    [Abstract] [Full Text] [Related]

  • 24.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 25. Modification of a Predictive Model To Include the Influence of Fat Content on Salmonella Inactivation in Low-Water-Activity Foods.
    Trimble LM, Frank JF, Schaffner DW.
    J Food Prot; 2020 May 01; 83(5):801-815. PubMed ID: 32318726
    [Abstract] [Full Text] [Related]

  • 26. Survival, growth, and thermal resistance of Listeria monocytogenes in products containing peanut and chocolate.
    Kenney SJ, Beuchat LR.
    J Food Prot; 2004 Oct 01; 67(10):2205-11. PubMed ID: 15508631
    [Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Thermal death kinetics of Salmonella Enteritidis PT30 in peanut butter as influenced by water activity.
    Yang R, Wei L, Dai J, Tang J.
    Food Res Int; 2022 Jul 01; 157():111288. PubMed ID: 35761596
    [Abstract] [Full Text] [Related]

  • 30. Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butter.
    He Y, Guo D, Yang J, Tortorello ML, Zhang W.
    Appl Environ Microbiol; 2011 Dec 01; 77(23):8434-8. PubMed ID: 21965404
    [Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33. Influence of water activity on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in peanut butter by microwave heating.
    Song WJ, Kang DH.
    Food Microbiol; 2016 Dec 01; 60():104-11. PubMed ID: 27554151
    [Abstract] [Full Text] [Related]

  • 34. Prevalence and concentration of Salmonella on raw shelled peanuts in the United States.
    Calhoun S, Post L, Warren B, Thompson S, Bontempo AR.
    J Food Prot; 2013 Apr 01; 76(4):575-9. PubMed ID: 23575117
    [Abstract] [Full Text] [Related]

  • 35. Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods.
    Farakos SM, Frank JF, Schaffner DW.
    Int J Food Microbiol; 2013 Sep 02; 166(2):280-93. PubMed ID: 23973840
    [Abstract] [Full Text] [Related]

  • 36. Relative survival of four serotypes of Salmonella enterica in low-water activity whey protein powder held at 36 and 70°C at various water activity levels.
    Santillana Farakos S, Hicks JW, Frye JG, Frank JF.
    J Food Prot; 2014 Jul 02; 77(7):1198-200. PubMed ID: 24988029
    [Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment.
    Grasso EM, Grove SF, Halik LA, Arritt F, Keller SE.
    Food Microbiol; 2015 Apr 02; 46():100-106. PubMed ID: 25475272
    [Abstract] [Full Text] [Related]

  • 40. An accelerated method for isolation of Salmonella enterica serotype Typhimurium from artificially contaminated foods, using a short preenrichment, immunomagnetic separation, and xylose-lysine-desoxycholate agar (6IX method).
    Tatavarthy A, Peak K, Veguilla W, Cutting T, Harwood VJ, Roberts J, Amuso P, Cattani J, Cannons A.
    J Food Prot; 2009 Mar 02; 72(3):583-90. PubMed ID: 19343948
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 7.