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Journal Abstract Search

128 related items for PubMed ID: 9708298

  • 21. Growth and survival of Escherichia coli O157:H7 during manufacture and storage of Indian cheese (paneer).
    Wahi S, Bansal S, Ghosh M, Ganguli A.
    Foodborne Pathog Dis; 2006; 3(2):184-9. PubMed ID: 16761944
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  • 23. Survival and growth of foodborne microorganisms in processed and individually wrapped cheese slices.
    Linton RH, Harper N.
    J Environ Health; 2008 Mar; 70(7):31-7, 51. PubMed ID: 18348389
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  • 24. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Int J Food Microbiol; 2009 Feb 28; 129(3):244-52. PubMed ID: 19157610
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  • 26. Use of gamma radiation for inactivating Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva.
    Osaili TM, Al-Nabulsi AA, Aljaafreh TF.
    Int J Food Microbiol; 2018 Aug 02; 278():20-25. PubMed ID: 29698855
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  • 27. Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on raw peanut and pecan kernels stored at -24, 4, and 22°C.
    Brar PK, Proano LG, Friedrich LM, Harris LJ, Danyluk MD.
    J Food Prot; 2015 Feb 02; 78(2):323-32. PubMed ID: 25710147
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  • 28. Survival of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 degrees C.
    Chikthimmah N, Knabel SJ.
    J Food Prot; 2001 Jul 02; 64(7):958-63. PubMed ID: 11456203
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  • 29. 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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  • 31. Effect of modified atmosphere packaging on physicochemical and microbiological characteristics of Graviera Agraphon cheese during refrigerated storage.
    Solomakos N, Govari M, Botsoglou E, Pexara A.
    J Dairy Res; 2019 Nov 30; 86(4):483-489. PubMed ID: 31722753
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  • 33. Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine).
    Kim SA, Kim NH, Lee SH, Hwang IG, Rhee MS.
    J Food Prot; 2014 Mar 30; 77(3):419-26. PubMed ID: 24674433
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  • 34. Survival or growth of inoculated Escherichia coli O157:H7 and Salmonella on yellow onions (Allium cepa) under conditions simulating food service and consumer handling and storage.
    Lieberman VM, Zhao IY, Schaffner DW, Danyluk MD, Harris LJ.
    J Food Prot; 2015 Jan 30; 78(1):42-50. PubMed ID: 25581176
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  • 35. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
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  • 38. Incidence of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcal enterotoxin in two types of Mexican fresh cheeses.
    Torres-Vitela MR, Mendoza-Bernardo M, Castro-Rosas J, Gomez-Aldapa CA, Garay-Martinez LE, Navarro-Hidalgo V, Villarruel-López A.
    J Food Prot; 2012 Jan 15; 75(1):79-84. PubMed ID: 22221358
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  • 39. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.
    Faith NG, Parniere N, Larson T, Lorang TD, Kaspar CW, Luchansky JB.
    J Food Prot; 1998 Apr 15; 61(4):377-82. PubMed ID: 9709197
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  • 40. Survival of Escherichia coli O157:H7 in Galotyri cheese stored at 4 and 12 degrees C.
    Lekkas C, Kakouri A, Paleologos E, Voutsinas LP, Kontominas MG, Samelis J.
    Food Microbiol; 2006 May 15; 23(3):268-76. PubMed ID: 16943013
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