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PUBMED FOR HANDHELDS

Journal Abstract Search


127 related items for PubMed ID: 38734415

  • 21. Validation of brownie baking step for controlling Salmonella and Listeria monocytogenes.
    Unger P, Channaiah LH, Singh A, Singh Sekhon A, Babb M, Yang Y, Michael M.
    Food Sci Nutr; 2021 Mar; 9(3):1574-1583. PubMed ID: 33747470
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  • 22. Survival of Salmonella during baking of peanut butter cookies.
    Lathrop AA, Taylor T, Schnepf J.
    J Food Prot; 2014 Apr; 77(4):635-9. PubMed ID: 24680076
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  • 24. Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity.
    Liu S, Tang J, Tadapaneni RK, Yang R, Zhu MJ.
    Appl Environ Microbiol; 2018 Apr 15; 84(8):. PubMed ID: 29439987
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  • 27. Evaluation of Enterococcus faecium NRRL B-2354 as a Surrogate for Salmonella During Extrusion of Low-Moisture Food.
    Verma T, Wei X, Lau SK, Bianchini A, Eskridge KM, Subbiah J.
    J Food Sci; 2018 Apr 15; 83(4):1063-1072. PubMed ID: 29577278
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  • 32. Pathogen kinetics and heat and mass transfer-based predictive model for Listeria innocua in irregular-shaped poultry products during thermal processing.
    Pradhan AK, Li Y, Marcy JA, Johnson MG, Tamplin ML.
    J Food Prot; 2007 Mar 15; 70(3):607-15. PubMed ID: 17388048
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  • 34. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
    Buege DR, Searls G, Ingham SC.
    J Food Prot; 2006 Sep 15; 69(9):2091-9. PubMed ID: 16995510
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  • 36. 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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  • 39. Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.
    Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN.
    J Food Prot; 2012 Jun 15; 75(6):1023-8. PubMed ID: 22691468
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  • 40. Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices.
    Luchansky JB, Barlow K, Webb B, Beczkiewicz A, Merrill B, Vinyard BT, Shane LE, Shoyer BA, Osoria M, Campano SG, Porto-Fett ACS.
    J Food Prot; 2024 Mar 15; 87(3):100222. PubMed ID: 38218339
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