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Journal Abstract Search

240 related items for PubMed ID: 35687739

  • 1. Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature-Longtime-Cooked Chicken Meat.
    Shimojima Y, Shimojima H, Morita Y.
    J Food Prot; 2022 Aug 01; 85(8):1166-1171. PubMed ID: 35687739
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  • 2. Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast.
    Karyotis D, Skandamis PN, Juneja VK.
    Food Res Int; 2017 Oct 01; 100(Pt 1):894-898. PubMed ID: 28873764
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  • 3. Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditions.
    Abel T, Boulaaba A, Lis K, Abdulmawjood A, Plötz M, Becker A.
    Meat Sci; 2020 Sep 01; 167():108164. PubMed ID: 32361331
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  • 6. Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
    Hunt HB, Watson SC, Chaves BD, Sullivan GA.
    J Food Prot; 2023 Jan 01; 86(1):100010. PubMed ID: 36916593
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  • 7. Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.
    Langsrud S, Sørheim O, Skuland SE, Almli VL, Jensen MR, Grøvlen MS, Ueland Ø, Møretrø T.
    PLoS One; 2020 Jan 01; 15(4):e0230928. PubMed ID: 32348316
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  • 11. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.
    Schlisselberg DB, Kler E, Kalily E, Kisluk G, Karniel O, Yaron S.
    Int J Food Microbiol; 2013 Jan 01; 160(3):219-26. PubMed ID: 23290228
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  • 14. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.
    Song DH, Yang NE, Seomoon KM, Jang IS, Chin KB, Kim HW.
    Poult Sci; 2023 Mar 01; 102(3):102444. PubMed ID: 36603520
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  • 16. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture.
    Melero B, Diez AM, Rajkovic A, Jaime I, Rovira J.
    Int J Food Microbiol; 2012 Aug 17; 158(2):107-12. PubMed ID: 22831819
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  • 17. Thermal inactivation kinetics of Salmonella and Campylobacter in chicken livers.
    Qu Z, Shah DH, Sablani SS, Ross CF, Sankaran S, Tang J.
    Poult Sci; 2024 Aug 17; 103(8):103961. PubMed ID: 38941761
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  • 19. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.
    González M, Skandamis PN, Hänninen ML.
    Int J Food Microbiol; 2009 Nov 30; 136(1):52-8. PubMed ID: 19833401
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