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Journal Abstract Search

178 related items for PubMed ID: 29660130

  • 1. Impact of Listeria Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes.
    Forney CF, Fan L, Bezanson GS, Ells TC, LeBlanc DI, Fillmore S.
    J Food Sci; 2018 Apr; 83(4):1017-1024. PubMed ID: 29660130
    [Abstract] [Full Text] [Related]

  • 2. Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind-Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization.
    Bezanson GS, Ells TC, Fan L, Forney CF, LeBlanc DI.
    J Food Sci; 2018 Apr; 83(4):1025-1031. PubMed ID: 29488631
    [Abstract] [Full Text] [Related]

  • 3. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment.
    Ukuku DO, Geveke DJ, Chau L, Niemira BA.
    Int J Food Microbiol; 2016 Aug 16; 231():86-92. PubMed ID: 27240141
    [Abstract] [Full Text] [Related]

  • 4. Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation.
    Ukuku DO, Olanya M, Geveke DJ, Sommers CH.
    J Food Prot; 2012 Nov 16; 75(11):1912-9. PubMed ID: 23127699
    [Abstract] [Full Text] [Related]

  • 5. Effect of vacuum-steam-vacuum treatment on microbial quality of whole and fresh-cut cantaloupe.
    Ukuku DO, Fan X, Kozempel MF.
    J Food Prot; 2006 Jul 16; 69(7):1623-9. PubMed ID: 16865896
    [Abstract] [Full Text] [Related]

  • 6. Survival and growth of Listeria monocytogenes on whole cantaloupes is dependent on site of contamination and storage temperature.
    Nyarko E, Kniel KE, Millner PD, Luo Y, Handy ET, Reynnells R, East C, Sharma M.
    Int J Food Microbiol; 2016 Oct 03; 234():65-70. PubMed ID: 27376678
    [Abstract] [Full Text] [Related]

  • 7. Behavior of Listeria monocytogenes inoculated on cantaloupe surfaces and efficacy of washing treatments to reduce transfer from rind to fresh-cut pieces.
    Ukuku DO, Fett W.
    J Food Prot; 2002 Jun 03; 65(6):924-30. PubMed ID: 12092724
    [Abstract] [Full Text] [Related]

  • 8. Survival and Growth of Listeria monocytogenes on Fresh-Cut "Athena" and "Rocky Ford" Cantaloupes During Storage at 4°C and 10°C.
    Nyarko E, Kniel KE, Reynnells R, East C, Handy ET, Luo Y, Millner PD, Sharma M.
    Foodborne Pathog Dis; 2016 Nov 03; 13(11):587-591. PubMed ID: 27548768
    [Abstract] [Full Text] [Related]

  • 9. Internalization of Listeria monocytogenes in cantaloupes during dump tank washing and hydrocooling.
    Macarisin D, Wooten A, De Jesus A, Hur M, Bae S, Patel J, Evans P, Brown E, Hammack T, Chen Y.
    Int J Food Microbiol; 2017 Sep 18; 257():165-175. PubMed ID: 28667935
    [Abstract] [Full Text] [Related]

  • 10. Use of hydrogen peroxide in combination with nisin, sodium lactate and citric acid for reducing transfer of bacterial pathogens from whole melon surfaces to fresh-cut pieces.
    Ukuku DO, Bari ML, Kawamoto S, Isshiki K.
    Int J Food Microbiol; 2005 Oct 15; 104(2):225-33. PubMed ID: 16043249
    [Abstract] [Full Text] [Related]

  • 11. Efficacy of Sanitizer Treatments on Survival and Growth Parameters of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on Fresh-Cut Pieces of Cantaloupe during Storage.
    Ukuku DO, Huang L, Sommers C.
    J Food Prot; 2015 Jul 15; 78(7):1288-95. PubMed ID: 26197279
    [Abstract] [Full Text] [Related]

  • 12. Predictive modeling for growth of non- and cold-adapted Listeria monocytogenes on fresh-cut cantaloupe at different storage temperatures.
    Hong YK, Yoon WB, Huang L, Yuk HG.
    J Food Sci; 2014 Jun 15; 79(6):M1168-74. PubMed ID: 24754226
    [Abstract] [Full Text] [Related]

  • 13. Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe.
    Fan X, Annous BA, Beaulieu JC, Sites JE.
    J Food Sci; 2008 Apr 15; 73(3):M91-8. PubMed ID: 18387121
    [Abstract] [Full Text] [Related]

  • 14. Glove-mediated transfer of Listeria monocytogenes on fresh-cut cantaloupe.
    Qi Y, He Y, Beuchat LR, Zhang W, Deng X.
    Food Microbiol; 2020 Jun 15; 88():103396. PubMed ID: 31997755
    [Abstract] [Full Text] [Related]

  • 15. Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes.
    Annous BA, Burke A, Sites JE, Phillips JG.
    J Food Prot; 2013 Mar 15; 76(3):420-8. PubMed ID: 23462078
    [Abstract] [Full Text] [Related]

  • 16. Effect of hot water and hydrogen peroxide treatments on survival of salmonella and microbial quality of whole and fresh-cut cantaloupe.
    Ukuku DO, Pilizota V, Sapers GM.
    J Food Prot; 2004 Mar 15; 67(3):432-7. PubMed ID: 15035354
    [Abstract] [Full Text] [Related]

  • 17. Use of chemical sanitizers to reduce microbial populations and maintain quality of whole and fresh-cut cantaloupe.
    Fan X, Annous BA, Keskinen LA, Mattheis JP.
    J Food Prot; 2009 Dec 15; 72(12):2453-60. PubMed ID: 20003725
    [Abstract] [Full Text] [Related]

  • 18. Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.
    Selma MV, Ibáñez AM, Cantwell M, Suslow T.
    Food Microbiol; 2008 Jun 15; 25(4):558-65. PubMed ID: 18456110
    [Abstract] [Full Text] [Related]

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