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Items: 1 to 20 of 328

2.

Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation.

Ogwaro BA, Gibson H, Whitehead M, Hill DJ.

Int J Food Microbiol. 2002 Nov 15;79(1-2):105-12.

PMID:
12382690
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Persistence of Escherichia coli O157:H7 in dairy fermentation systems.

Dineen SS, Takeuchi K, Soudah JE, Boor KJ.

J Food Prot. 1998 Dec;61(12):1602-8.

PMID:
9874336
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8.

Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.

Ashton LV, Geornaras I, Stopforth JD, Skandamis PN, Belk KE, Scanga JA, Smith GC, Sofos JN.

J Food Prot. 2006 Jun;69(6):1273-9.

PMID:
16786845
9.

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;23(3):268-76. Epub 2005 Jun 8.

PMID:
16943013
10.

Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey.

Marek P, Nair MK, Hoagland T, Venkitanarayanan K.

Int J Food Microbiol. 2004 Jul 1;94(1):1-7.

PMID:
15172479
11.

Acid tolerance of acid-adapted and nonacid-adapted Escherichia coli O157:H7 strains in beef decontamination runoff fluids or on beef tissue.

Stopforth JD, Skandamis PN, Geornaras I, Sofos JN.

Food Microbiol. 2007 Aug;24(5):530-8. Epub 2006 Nov 17.

PMID:
17367686
12.

Survival of Escherichia coli O157:H7, O111:H- and O26:H11 in artificially contaminated chocolate and confectionery products.

Baylis CL, MacPhee S, Robinson AJ, Griffiths R, Lilley K, Betts RP.

Int J Food Microbiol. 2004 Oct 1;96(1):35-48.

PMID:
15358504
14.

Survival of Escherichia coli O157:H7 in yoghurt during preparation and storage at 4 degrees C.

Massa S, Altieri C, Quaranta V, De Pace R.

Lett Appl Microbiol. 1997 May;24(5):347-50.

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Fate of Escherichia coli O157:H7 during composting of bovine manure in a laboratory-scale bioreactor.

Jiang X, Morgan J, Doyle MP.

J Food Prot. 2003 Jan;66(1):25-30.

PMID:
12540177
18.

Survival of a five-strain cocktail of Escherichia coli O157:H7 during the 60-day aging period of cheddar cheese made from unpasteurized milk.

Schlesser JE, Gerdes R, Ravishankar S, Madsen K, Mowbray J, Teo AY.

J Food Prot. 2006 May;69(5):990-8.

PMID:
16715794
19.

Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.

Calicioglu M, Faith NG, Buege DR, Luchansky JB.

J Food Prot. 2001 Aug;64(8):1156-61.

PMID:
11510652
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