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Journal Abstract Search

340 related items for PubMed ID: 25719874

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  • 4. Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7.
    Pittman CI, Geornaras I, Woerner DR, Nightingale KK, Sofos JN, Goodridge L, Belk KE.
    J Food Prot; 2012 Sep; 75(9):1701-8. PubMed ID: 22947479
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  • 5. Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions.
    Chancey CC, Brooks JC, Martin JN, Echeverry A, Jackson SP, Thompson LD, Brashears MM.
    J Food Prot; 2013 Oct; 76(10):1778-83. PubMed ID: 24112580
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  • 6. Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli.
    Stella JM, Luchansky JB, Miller K, Shoyer BA, Shane LE, McGeary L, Osoria M, Stahler LJ, Sevart NJ, Phebus RK, Thippareddi H, Porto-Fett ACS.
    J Food Prot; 2017 Aug; 80(8):1393-1400. PubMed ID: 28726488
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  • 9. 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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  • 11. Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.
    Wolf MJ, Miller MF, Parks AR, Loneragan GH, Garmyn AJ, Thompson LD, Echeverry A, Brashears MM.
    J Food Prot; 2012 Nov; 75(11):1968-73. PubMed ID: 23127705
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  • 13. Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.
    Fouladkhah A, Geornaras I, Yang H, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.
    J Food Prot; 2012 Oct; 75(10):1751-8. PubMed ID: 23043822
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  • 15. Reductions of Shiga toxin-producing Escherichia coli and Salmonella typhimurium on beef trim by lactic acid, levulinic acid, and sodium dodecyl sulfate treatments.
    Zhao T, Zhao P, Chen D, Jadeja R, Hung YC, Doyle MP.
    J Food Prot; 2014 Apr; 77(4):528-37. PubMed ID: 24680063
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  • 18. Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin-producing Escherichia coli on beef cheek meat.
    Schmidt JW, Bosilevac JM, Kalchayanand N, Wang R, Wheeler TL, Koohmaraie M.
    J Food Prot; 2014 Apr; 77(4):538-48. PubMed ID: 24680064
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  • 20. Effect of high pressure processing on the survival of Shiga toxin-producing Escherichia coli (Big Six vs. O157:H7) in ground beef.
    Hsu H, Sheen S, Sites J, Cassidy J, Scullen B, Sommers C.
    Food Microbiol; 2015 Jun; 48():1-7. PubMed ID: 25790984
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