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Journal Abstract Search

437 related items for PubMed ID: 6276464

  • 1. Microbiological studies on hamburgers.
    Tamminga SK, Beumer RR, Kampelmacher EH.
    J Hyg (Lond); 1982 Feb; 88(1):125-42. PubMed ID: 6276464
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  • 2. Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.
    Lahou E, Wang X, De Boeck E, Verguldt E, Geeraerd A, Devlieghere F, Uyttendaele M.
    Int J Food Microbiol; 2015 Aug 03; 206():118-29. PubMed ID: 26004267
    [Abstract] [Full Text] [Related]

  • 3. Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness.
    Boqvist S, Fernström LL, Alsanius BW, Lindqvist R.
    Int J Food Microbiol; 2015 Dec 23; 215():109-16. PubMed ID: 26363767
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  • 4. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.
    Kalinowski RM, Tompkin RB, Bodnaruk PW, Pruett WP.
    J Food Prot; 2003 Jul 23; 66(7):1227-32. PubMed ID: 12870757
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  • 6. Raw beef, pork and chicken in Japan contaminated with Salmonella sp., Campylobacter sp., Yersinia enterocolitica, and Clostridium perfringens--a comparative study.
    Fukushima H, Hoshina K, Nakamura R, Ito Y.
    Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1987 Apr 23; 184(1):60-70. PubMed ID: 2887078
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  • 8. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.
    Yilmaz I, Yetim H, Ockerman HW.
    Nahrung; 2002 Aug 23; 46(4):276-8. PubMed ID: 12224424
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  • 10. Microbiological characteristics of hamburgers and raw pork sausages, and antibiotic-resistance of isolated bacteria.
    Ranucci D, Miraglia D, Branciari R, D'Ovidio V, Severini M.
    Vet Res Commun; 2004 Aug 23; 28 Suppl 1():269-72. PubMed ID: 15372974
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  • 13. Characterization of Extended Spectrum Β-Lactamase Producing Enterobacteria and Methicillin-Resistant Staphylococcus aureus Isolated from Raw Pork and Cooked Pork Products in South China.
    Li L, Ye L, Yu L, Zhou C, Meng H.
    J Food Sci; 2016 Jul 23; 81(7):M1773-7. PubMed ID: 27232438
    [Abstract] [Full Text] [Related]

  • 14. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
    Manios SG, Skandamis PN.
    Meat Sci; 2015 Mar 23; 101():25-32. PubMed ID: 25462379
    [Abstract] [Full Text] [Related]

  • 15. Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.
    Porto-Fett AC, Juneja VK, Tamplin ML, Luchansky JB.
    J Food Prot; 2009 Mar 23; 72(3):564-71. PubMed ID: 19343945
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  • 16. Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers.
    Røssvoll E, Sørheim O, Heir E, Møretrø T, Olsen NV, Langsrud S.
    Meat Sci; 2014 Feb 23; 96(2 Pt A):695-703. PubMed ID: 24200560
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  • 19. [Microbiological studies of beef tartar].
    Beumer RR, Tamminga SK, Kampelmacher EH.
    Tijdschr Diergeneeskd; 1982 Nov 15; 107(22):827-34. PubMed ID: 7179231
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