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Journal Abstract Search

198 related items for PubMed ID: 26818978

  • 1. Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage.
    King AM, Glass KA, Milkowski AL, Seman DL, Sindelar JJ.
    J Food Prot; 2016 Feb; 79(2):184-93. PubMed ID: 26818978
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  • 2. Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.
    McDonnell LM, Glass KA, Sindelar JJ.
    J Food Prot; 2013 Aug; 76(8):1366-76. PubMed ID: 23905792
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  • 3. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.
    Nyachuba DG, Donnelly CW, Howard AB.
    J Food Sci; 2007 Sep; 72(7):M267-75. PubMed ID: 17995651
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  • 4. Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.
    Zhou H, Xie Y, Liu H, Jin J, Duan H, Zhang H.
    J Food Prot; 2015 Oct; 78(10):1835-41. PubMed ID: 26408132
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  • 7. Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate.
    Stopforth JD, Visser D, Zumbrink R, van Dijk L, Bontenbal EW.
    J Food Prot; 2010 Mar; 73(3):552-5. PubMed ID: 20202344
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  • 9. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):49-56. PubMed ID: 18544466
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  • 10. The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey.
    Myers K, Montoya D, Cannon J, Dickson J, Sebranek J.
    Meat Sci; 2013 Feb 15; 93(2):263-8. PubMed ID: 23046896
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  • 11. Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.
    Glass KA, McDonnell LM, Rassel RC, Zierke KL.
    J Food Prot; 2007 Oct 15; 70(10):2306-12. PubMed ID: 17969612
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  • 12. Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.
    Legan JD, Seman DL, Milkowski AL, Hirschey JA, Vandeven MH.
    J Food Prot; 2004 Oct 15; 67(10):2195-204. PubMed ID: 15508630
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  • 14. Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora.
    Pal A, Labuza TP, Diez-Gonzalez F.
    J Food Prot; 2008 Sep 15; 71(9):1806-16. PubMed ID: 18810864
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  • 15. Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes.
    Luchansky JB, Cocoma G, Call JE.
    J Food Prot; 2006 Jan 15; 69(1):39-46. PubMed ID: 16416899
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  • 16. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
    Hwang CA, Tamplin ML.
    J Food Sci; 2007 Sep 15; 72(7):M246-53. PubMed ID: 17995648
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  • 17. Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate.
    Glass K, Preston D, Veesenmeyer J.
    J Food Prot; 2007 Jan 15; 70(1):214-7. PubMed ID: 17265884
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