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Journal Abstract Search

163 related items for PubMed ID: 23462076

  • 1. Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions.
    Porto-Fett AC, Shoyer BA, Thippareddi H, Luchansky JB.
    J Food Prot; 2013 Mar; 76(3):405-12. PubMed ID: 23462076
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  • 5. Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.
    Luchansky JB, Porto-Fett AC, Shoyer B, Phebus RK, Thippareddi H, Call JE.
    J Food Prot; 2009 Jul; 72(7):1404-11. PubMed ID: 19681262
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  • 6. Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.
    Luchansky JB, Porto-Fett AC, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H.
    J Food Prot; 2011 Jul; 74(7):1054-64. PubMed ID: 21740706
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  • 8. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.
    Gill CO, Devos J, Badoni M, Yang X.
    J Food Prot; 2016 Feb; 79(2):205-12. PubMed ID: 26818980
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  • 11. Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions.
    Yang X, Devos J, Klassen MD.
    J Food Prot; 2017 Oct; 80(10):1641-1647. PubMed ID: 28853628
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  • 12. Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization.
    Luchansky JB, Phebus RK, Thippareddi H, Call JE.
    J Food Prot; 2008 Nov; 71(11):2190-7. PubMed ID: 19044260
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  • 14. Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle.
    Swartz RS, Luchansky JB, Kulas M, Shoyer BA, Shane LE, Strasser H, Munson M, Porto-Fett AC.
    J Food Prot; 2015 May; 78(5):1013-7. PubMed ID: 25951399
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  • 15. Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks.
    Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN.
    J Food Sci; 2012 Feb; 77(2):M108-14. PubMed ID: 22251069
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  • 17. Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.
    Gill CO, Devos J, Youssef MK, Yang X.
    J Food Prot; 2014 Jun; 77(6):919-26. PubMed ID: 24853513
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  • 18. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.
    Rhee MS, Lee SY, Hillers VN, McCurdy SM, Kang DH.
    J Food Prot; 2003 Jun; 66(6):1030-4. PubMed ID: 12801005
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