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Items: 1 to 20 of 164

1.

Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.

Moschonas G, Geornaras I, Stopforth JD, Woerner DR, Belk KE, Smith GC, Sofos JN.

J Food Sci. 2015 Dec;80(12):M2815-21. doi: 10.1111/1750-3841.13105. Epub 2015 Oct 23.

PMID:
26495824
2.

Effects of Plant-Derived Extracts, Other Antimicrobials, and Their Combinations against Escherichia coli O157:H7 in Beef Systems.

Ko KY, Geornaras I, Paik HD, Kim KT, Sofos JN.

J Food Prot. 2015 Jun;78(6):1090-7. doi: 10.4315/0362-028X.JFP-14-377.

PMID:
26038897
3.

The meat industry: do we think and behave globally or locally?

Belk KE, Woerner DR, Delmore RJ, Tatum JD, Yang H, Sofos JN.

Meat Sci. 2014 Nov;98(3):556-60. doi: 10.1016/j.meatsci.2014.05.023. Epub 2014 Jun 5.

PMID:
24957633
4.

Lactic acid resistance of Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella Typhimurium and Salmonella Newport in meat homogenate.

Fouladkhah A, Geornaras I, Yang H, Sofos JN.

Food Microbiol. 2013 Dec;36(2):260-6. doi: 10.1016/j.fm.2013.06.005. Epub 2013 Jun 19.

PMID:
24010606
5.
6.

Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.

Yoon Y, Geornaras I, Mukherjee A, Belk KE, Scanga JA, Smith GC, Sofos JN.

Meat Sci. 2013 Oct;95(2):317-22. doi: 10.1016/j.meatsci.2013.04.056. Epub 2013 Apr 28.

PMID:
23747624
7.
8.

Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

Fouladkhah A, Geornaras I, Nychas GJ, Sofos JN.

J Food Sci. 2013 Feb;78(2):M285-9. doi: 10.1111/1750-3841.12009. Epub 2013 Jan 11.

PMID:
23311403
9.

Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.

Geornaras I, Yang H, Moschonas G, Nunnelly MC, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.

J Food Prot. 2012 Nov;75(11):1960-7. doi: 10.4315/0362-028X.JFP-12-195.

PMID:
23127704
10.

Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.

Fouladkhah A, Geornaras I, Yang H, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.

J Food Prot. 2012 Oct;75(10):1751-8. doi: 10.4315/0362-028X.JFP-12-128.

PMID:
23043822
11.

Adaptive acid tolerance response of Listeria monocytogenes strains under planktonic and immobilized growth conditions.

Skandamis PN, Gounadaki AS, Geornaras I, Sofos JN.

Int J Food Microbiol. 2012 Oct 1;159(2):160-6. doi: 10.1016/j.ijfoodmicro.2012.07.027. Epub 2012 Aug 3.

PMID:
22980026
12.

Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7.

Pittman CI, Geornaras I, Woerner DR, Nightingale KK, Sofos JN, Goodridge L, Belk KE.

J Food Prot. 2012 Sep;75(9):1701-8. doi: 10.4315/0362-028X.JFP-11-520.

PMID:
22947479
13.

Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups.

Geornaras I, Yang H, Manios S, Andritsos N, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.

J Food Sci. 2012 Sep;77(9):M539-44. doi: 10.1111/j.1750-3841.2012.02878.x. Epub 2012 Aug 16.

PMID:
22897565
14.

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;75(6):1023-8. doi: 10.4315/0362-028X.JFP-11-492.

PMID:
22691468
15.

Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.

Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN.

J Food Sci. 2012 Jul;77(7):M405-11. doi: 10.1111/j.1750-3841.2012.02757.x. Epub 2012 Jun 1.

PMID:
22670620
16.

Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials.

Simpson Beauchamp C, Dourou D, Geornaras I, Yoon Y, Scanga JA, Belk KE, Smith GC, Nychas GJ, Sofos JN.

J Food Sci. 2012 Jun;77(6):M343-7. doi: 10.1111/j.1750-3841.2012.02695.x. Epub 2012 May 14.

PMID:
22582718
17.

Factors affecting quality and safety of fresh-cut produce.

Francis GA, Gallone A, Nychas GJ, Sofos JN, Colelli G, Amodio ML, Spano G.

Crit Rev Food Sci Nutr. 2012;52(7):595-610. doi: 10.1080/10408398.2010.503685. Review.

PMID:
22530712
18.

Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products.

Yoon Y, Geornaras I, Scanga JA, Belk KE, Smith GC, Kendall PA, Sofos JN.

J Food Sci. 2011 Aug;76(6):M450-5. doi: 10.1111/j.1750-3841.2011.02273.x.

PMID:
22417516
19.

Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks.

Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN.

J Food Sci. 2012 Feb;77(2):M108-14. doi: 10.1111/j.1750-3841.2011.02552.x. Epub 2012 Jan 17.

PMID:
22251069
20.

Scientific editors' report volume 74 December 31, 2011.

Davidson PM, Frank J, Ryser E, Sofos JN.

J Food Prot. 2012 Jan;75(1):4-5. doi: 10.4315/0362-028X.75.1.4. No abstract available.

PMID:
22221347
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