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PUBMED FOR HANDHELDS

Journal Abstract Search

300 related items for PubMed ID: 32027738

  • 1. Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing.
    Porto-Fett ACS, Shane LE, Shoyer BA, Osoria M, Jung Y, Luchansky JB.
    J Food Prot; 2020 May 01; 83(5):865-873. PubMed ID: 32027738
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  • 2. Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying.
    Luchansky JB, Shoyer BA, Jung Y, Shane LE, Osoria M, Porto-Fett ACS.
    J Food Prot; 2020 Mar 01; 83(3):434-442. PubMed ID: 32053832
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  • 3. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.
    Luchansky JB, Porto-Fett AC, Shoyer BA, Phillips J, Chen V, Eblen DR, Cook LV, Mohr TB, Esteban E, Bauer N.
    J Food Prot; 2013 Sep 01; 76(9):1500-12. PubMed ID: 23992494
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  • 4. 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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  • 5. Inactivation of Salmonella, Shiga Toxin-producing E. coli, and Listeria monocytogenes in Raw Diet Pet Foods Using High-Pressure Processing.
    Lee A, Maks-Warren N, Aguilar V, Piszczor K, Swicegood B, Ye M, Warren J, O'Neill E, Fleck M, Tejayadi S.
    J Food Prot; 2023 Sep 01; 86(9):100124. PubMed ID: 37414286
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  • 8. 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 01; 80(8):1393-1400. PubMed ID: 28726488
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  • 9. Evaluation of UVC Radiation and a UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality.
    Kalchayanand N, Bosilevac JM, King DA, Wheeler TL.
    J Food Prot; 2020 Sep 01; 83(9):1520-1529. PubMed ID: 32316033
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  • 10. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
    Porto-Fett AC, Call JE, Shoyer BE, Hill DE, Pshebniski C, Cocoma GJ, Luchansky JB.
    Int J Food Microbiol; 2010 May 30; 140(1):61-75. PubMed ID: 20207436
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  • 14. Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing.
    Porto-Fett ACS, Jackson-Davis A, Kassama LS, Daniel M, Oliver M, Jung Y, Luchansky JB.
    Microorganisms; 2020 Mar 03; 8(3):. PubMed ID: 32138184
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  • 15. Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.
    Luchansky JB, Porto-Fett AC, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H.
    J Food Prot; 2012 Jan 03; 75(1):62-70. PubMed ID: 22221356
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  • 16. The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers.
    Byrne CM, Bolton DJ, Sheridan JJ, Blair IS, McDowell DA.
    Int J Food Microbiol; 2002 Dec 15; 79(3):183-92. PubMed ID: 12371653
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  • 17. Determination and validation of D-values for Listeria monocytogenes and Shiga toxin-producing Escherichia coli in cheese milk.
    Engstrom SK, Mays MF, Glass KA.
    J Dairy Sci; 2021 Dec 15; 104(12):12332-12341. PubMed ID: 34600705
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  • 18. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 15; 25(6):793-801. PubMed ID: 18620971
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  • 20. Acidified sodium chlorite treatment for inhibition of Listeria monocytogenes growth on the surface of cooked roast beef.
    Beverly RL, Janes ME, Oliver G.
    J Food Prot; 2006 Feb 15; 69(2):432-5. PubMed ID: 16496589
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