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Journal Abstract Search

319 related items for PubMed ID: 26038897

  • 1.
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  • 2. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
    Byelashov OA, Adler JM, Geornaras I, Ko KY, Belk KE, Smith GC, Sofos JN.
    J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
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  • 3. Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.
    Adler JM, Geornaras I, Byelashov OA, Belk KE, Smith GC, Sofos JN.
    J Food Sci; 2011 Sep; 76(7):M478-85. PubMed ID: 21824133
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  • 5. Surface pH of Fresh Beef as a Parameter To Validate Effectiveness of Lactic Acid Treatment against Escherichia coli O157:H7 and Salmonella.
    Kalchayanand N, Arthur TM, Bosilevac JM, Schmidt JW, Shackelford SD, Brown T, Wheeler TL.
    J Food Prot; 2018 Jul; 81(7):1126-1133. PubMed ID: 29939790
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  • 6. Effects of cetylpyridinium chloride, acidified sodium chlorite, and potassium sorbate on populations of Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on fresh beef.
    Lim K, Mustapha A.
    J Food Prot; 2004 Feb; 67(2):310-5. PubMed ID: 14968963
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  • 7. Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce.
    Poimenidou SV, Bikouli VC, Gardeli C, Mitsi C, Tarantilis PA, Nychas GJ, Skandamis PN.
    Int J Food Microbiol; 2016 Mar 02; 220():6-18. PubMed ID: 26773252
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  • 8. 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 02; 75(10):1751-8. PubMed ID: 23043822
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  • 9. Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups.
    Geornaras I, Yang H, Manios S, Andritsos N, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.
    J Food Sci; 2012 Sep 02; 77(9):M539-44. PubMed ID: 22897565
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  • 12. 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 02; 75(11):1968-73. PubMed ID: 23127705
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  • 14. 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 02; 76(10):1778-83. PubMed ID: 24112580
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  • 15. Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement.
    Heller CE, Scanga JA, Sofos JN, Belk KE, Warren-Serna W, Bellinger GR, Bacon RT, Rossman ML, Smith GC.
    J Food Prot; 2007 May 02; 70(5):1174-80. PubMed ID: 17536676
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  • 18. Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.
    Geornaras I, Yang H, Moschonas G, Nunnelly MC, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.
    J Food Prot; 2012 Nov 02; 75(11):1960-7. PubMed ID: 23127704
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  • 20. Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.
    Echeverry A, Brooks JC, Miller MF, Collins JA, Loneragan GH, Brashears MM.
    J Food Prot; 2009 Aug 02; 72(8):1616-23. PubMed ID: 19722392
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