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Journal Abstract Search

216 related items for PubMed ID: 28741960

  • 1. Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature.
    Beuchat LR, Mann DA, Kelly CA, Ortega YR.
    J Food Prot; 2017 Sep; 80(9):1408-1414. PubMed ID: 28741960
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  • 2. The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance.
    Xu S, Chen H.
    Food Microbiol; 2023 Aug; 113():104269. PubMed ID: 37098429
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  • 3. Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings.
    Beuchat LR, Mann DA.
    J Food Prot; 2015 Oct; 78(10):1828-34. PubMed ID: 26408131
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  • 4. Survival of salmonella on dried fruits and in aqueous dried fruit homogenates as affected by temperature.
    Beuchat LR, Mann DA.
    J Food Prot; 2014 Jul; 77(7):1102-9. PubMed ID: 24988015
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  • 6. Survival rate of salmonella on cooked pig ear pet treats at refrigerated and ambient temperature storage.
    Taormina PJ.
    J Food Prot; 2014 Jan; 77(1):50-6. PubMed ID: 24405998
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  • 7. Fate of Salmonella during sesame seeds roasting and storage of tahini.
    Torlak E, Sert D, Serin P.
    Int J Food Microbiol; 2013 May 15; 163(2-3):214-7. PubMed ID: 23562834
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  • 8. Inactivation of Salmonella on pecan nutmeats by hot air treatment and oil roasting.
    Beuchat LR, Mann DA.
    J Food Prot; 2011 Sep 15; 74(9):1441-50. PubMed ID: 21902912
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  • 9. Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling.
    Beuchat LR, Mann DA.
    J Food Prot; 2011 Apr 15; 74(4):588-602. PubMed ID: 21477473
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  • 10. Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionery products.
    Baylis CL, MacPhee S, Robinson AJ, Griffiths R, Lilley K, Betts RP.
    Int J Food Microbiol; 2004 Oct 01; 96(1):35-48. PubMed ID: 15358504
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  • 11. Behavior of Salmonella spp. and natural microbiota on fresh-cut dragon fruits at different storage temperatures.
    Sim HL, Hong YK, Yoon WB, Yuk HG.
    Int J Food Microbiol; 2013 Jan 01; 160(3):239-44. PubMed ID: 23290230
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  • 14. Survival of Salmonella during Drying of Fresh Ginger Root (Zingiber officinale) and Storage of Ground Ginger.
    Gradl DR, Sun L, Larkin EL, Chirtel SJ, Keller SE.
    J Food Prot; 2015 Nov 01; 78(11):1954-9. PubMed ID: 26555517
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  • 15. Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on inoculated almonds and pistachios stored at -19, 4, and 24° C.
    Kimber MA, Kaur H, Wang L, Danyluk MD, Harris LJ.
    J Food Prot; 2012 Aug 01; 75(8):1394-403. PubMed ID: 22856562
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  • 17. Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium).
    Enache E, Kataoka A, Black DG, Napier CD, Podolak R, Hayman MM.
    J Food Prot; 2015 Jun 01; 78(6):1106-12. PubMed ID: 26038899
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  • 18. 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
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  • 19. Factors affecting infiltration and survival of Salmonella on in-shell pecans and pecan nutmeats.
    Beuchat LR, Mann DA.
    J Food Prot; 2010 Jul 01; 73(7):1257-68. PubMed ID: 20615338
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  • 20. Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage.
    Porto-Fett ACS, Espuña E, Shane LE, Shoyer BA, McGeary L, Vinyard BT, Stahler LJ, Osoria M, Luchansky JB.
    J Food Prot; 2022 May 01; 85(5):879-889. PubMed ID: 35294002
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