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Items: 1 to 50 of 131

1.

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli.

Jung Y, Porto-Fett ACS, Shoyer BA, Shane LE, Henry E, Osoria M, Luchansky JB.

J Food Prot. 2019 Nov;82(11):1844-1850. doi: 10.4315/0362-028X.JFP-19-192.

PMID:
31599649
2.

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage.

Luchansky JB, Mayhew M, Jung Y, Klinedinst A, Harkins L, Shane LE, Osoria M, McGEARY L, Trauger Z, Shoyer BA, Chapman B, Cope SJ, Campano SG, Porto-Fett ACS.

J Food Prot. 2019 Jul;82(7):1249-1264. doi: 10.4315/0362-028X.JFP-18-453.

PMID:
31237790
3.

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver.

Porto-Fett ACS, Shoyer BA, Shane LE, Osoria M, Henry E, Jung Y, Luchansky JB.

J Food Prot. 2019 Jun;82(6):980-987. doi: 10.4315/0362-028X.JFP-18-423.

PMID:
31121105
4.

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers.

Jung Y, Porto-Fett ACS, Shoyer BA, Henry E, Shane LE, Osoria M, Luchansky JB.

J Food Prot. 2019 May;82(5):834-843. doi: 10.4315/0362-028X.JFP-18-430.

PMID:
31009249
5.

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage.

Shane LE, Porto-Fett ACS, Shoyer BA, Phebus RK, Thippareddi H, Hallowell A, Miller K, Foster-Bey L, Campano SG, Taormina PJ, Glowski DL, Tompkin RB, Luchansky JB.

Ital J Food Saf. 2018 Jul 3;7(2):7250. doi: 10.4081/ijfs.2018.7250. eCollection 2018 Jul 3.

6.

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C.

Porto-Fett ACS, Campano SG, Rieker M, Stahler LJ, McGEARY L, Shane LE, Shoyer BA, Osoria M, Luchansky JB.

J Food Prot. 2018 May;81(5):769-775. doi: 10.4315/0362-028X.JFP-17-400.

PMID:
29624106
7.

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates.

Hasty JD, Henson JA, Acuff GR, Burson DE, Luchansky JB, Sevart NJ, Phebus RK, Porto-Fett ACS, Thippareddi H.

J Food Prot. 2018 May;81(5):762-768. doi: 10.4315/0362-028X.JFP-17-403.

PMID:
29620486
8.

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina.

Jung Y, Rupert CL, Chapman B, Porto Fett ACS, Luchansky JB.

J Food Prot. 2018 Feb 23:490-496. doi: 10.4315/0362-028X.JFP-17-396. [Epub ahead of print]

PMID:
29474151
9.

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli.

Stella JM, Luchansky JB, Miller K, Shoyer BA, Shane LE, McGeary L, Osoria M, Stahler LJ, Sevart NJ, Phebus RK, Thippareddi H, Porto-Fett ACS.

J Food Prot. 2017 Aug;80(8):1393-1400. doi: 10.4315/0362-028X.JFP-16-406.

PMID:
28726488
10.

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings.

Levine K, Yavelak M, Luchansky JB, Porto-Fett ACS, Chapman B.

J Food Prot. 2017 Aug;80(8):1364-1377. doi: 10.4315/0362-028X.JFP-16-417.

PMID:
28722484
11.

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade.

Luchansky JB, Chen Y, Porto-Fett ACS, Pouillot R, Shoyer BA, Johnson-DeRycke R, Eblen DR, Hoelzer K, Shaw WK Jr, van Doren JM, Catlin M, Lee J, Tikekar R, Gallagher D, Lindsay JA; Listeria Market Basket Survey Multi-Institutional Team, Dennis S.

J Food Prot. 2017 Jun;80(6):903-921. doi: 10.4315/0362-028X.JFP-16-420.

PMID:
28437165
12.

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs.

Porto-Fett AC, Oliver M, Daniel M, Shoyer BA, Stahler LJ, Shane LE, Kassama LS, Jackson-Davis A, Luchansky JB.

J Food Prot. 2016 May;79(5):723-31. doi: 10.4315/0362-028X.JFP-15-427.

PMID:
27296418
13.

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C.

Luchansky JB, Campano SG, Shoyer BA, Porto-Fett AC.

J Food Prot. 2016 Apr;79(4):613-9. doi: 10.4315/0362-028X.JFP-15-431.

PMID:
27052866
14.

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

Calle A, Porto-Fett AC, Shoyer BA, Luchansky JB, Thippareddi H.

J Food Prot. 2015 Dec;78(12):2126-35. doi: 10.4315/0362-028X.JFP-15-154.

PMID:
26613906
15.

Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle.

Swartz RS, Luchansky JB, Kulas M, Shoyer BA, Shane LE, Strasser H, Munson M, Porto-Fett AC.

J Food Prot. 2015 May;78(5):1013-7. doi: 10.4315/0362-028X.JFP-14-454.

PMID:
25951399
16.
17.

Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal.

Luchansky JB, Porto-Fett AC, Shoyer BA, Thippareddi H, Amaya JR, Lemler M.

J Food Prot. 2014 Jul;77(7):1201-6. doi: 10.4315/0362-028X.JFP-13-414.

PMID:
24988030
18.

Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.

Porto-Fett AC, Campano SG, Shoyer BA, Wadsworth S, Luchansky JB.

J Food Prot. 2014 Jun;77(6):987-92. doi: 10.4315/0362-028X.JFP-13-415.

PMID:
24853523
19.

Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco.

Soto Beltran M, Gerba CP, Porto Fett A, Luchansky JB, Chaidez C.

Int J Environ Health Res. 2015;25(2):140-8. doi: 10.1080/09603123.2014.915016. Epub 2014 May 8.

PMID:
24809389
20.

Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco.

Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett AC, Phillips JG.

J Dairy Sci. 2014 Mar;97(3):1281-95. doi: 10.3168/jds.2013-7538. Epub 2014 Jan 17.

21.

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

Luchansky JB, Porto-Fett AC, Shoyer BA, Phillips J, Chen V, Eblen DR, Cook LV, Mohr TB, Esteban E, Bauer N.

J Food Prot. 2013 Sep;76(9):1500-12. doi: 10.4315/0362-028X.JFP-12-432.

PMID:
23992494
22.

Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef.

Luchansky JB, Porto-Fett AC, Shoyer BA, Phillips J, Eblen D, Evans P, Bauer N.

J Food Prot. 2013 Aug;76(8):1434-7. doi: 10.4315/0362-028X.JFP-12-429.

PMID:
23905801
23.

Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions.

Porto-Fett AC, Shoyer BA, Thippareddi H, Luchansky JB.

J Food Prot. 2013 Mar;76(3):405-12. doi: 10.4315/0362-028X.JFP-12-387.

PMID:
23462076
24.

Protection of probiotic bacteria in a synbiotic matrix following aerobic storage at 4 °C.

Chaluvadi S, Hotchkiss AT Jr, Call JE, Luchansky JB, Phillips JG, Liu L, Yam KL.

Benef Microbes. 2012 Sep;3(3):175-87. doi: 10.3920/BM2012.0005.

PMID:
22968408
25.

Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants.

Pagadala S, Parveen S, Rippen T, Luchansky JB, Call JE, Tamplin ML, Porto-Fett AC.

Food Microbiol. 2012 Sep;31(2):263-70. doi: 10.1016/j.fm.2012.03.015. Epub 2012 Apr 7.

PMID:
22608232
26.

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

Luchansky JB, Porto-Fett AC, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H.

J Food Prot. 2012 Jan;75(1):62-70. doi: 10.4315/0362-028X.JFP-11-267.

PMID:
22221356
27.

Comparison of automated BAX PCR and standard culture methods for detection of Listeria monocytogenes in blue Crabmeat (Callinectus sapidus) and blue crab processing plants.

Pagadala S, Parveen S, Schwarz JG, Rippen T, Luchansky JB.

J Food Prot. 2011 Nov;74(11):1930-3. doi: 10.4315/0362-028X.JFP-11-213.

PMID:
22054196
28.

Prevalence, distribution, and molecular characterization of Salmonella recovered from swine finishing herds and a slaughter facility in Santa Catarina, Brazil.

Kich JD, Coldebella A, Morés N, Nogueira MG, Cardoso M, Fratamico PM, Call JE, Fedorka-Cray P, Luchansky JB.

Int J Food Microbiol. 2011 Dec 15;151(3):307-13. doi: 10.1016/j.ijfoodmicro.2011.09.024. Epub 2011 Oct 1.

PMID:
22024043
29.

Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk.

Tomasula PM, Mukhopadhyay S, Datta N, Porto-Fett A, Call JE, Luchansky JB, Renye J, Tunick M.

J Dairy Sci. 2011 Sep;94(9):4277-91. doi: 10.3168/jds.2010-3879.

30.

Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.

Luchansky JB, Porto-Fett AC, Shoyer BA, Call JE, Schlosser W, Shaw W, Bauer N, Latimer H.

J Food Prot. 2011 Jul;74(7):1054-64. doi: 10.4315/0362-028X.JFP-10-579.

PMID:
21740706
31.

Validation of food-grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage.

Porto-Fett AC, Campano SG, Call JE, Shoyer BA, Yoder L, Gartner K, Tufft L, Oser A, Lee J, Luchansky JB.

J Food Prot. 2011 Mar;74(3):394-402. doi: 10.4315/0362-028X.JFP-10-425.

PMID:
21375875
32.

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration.

Mukhopadhyay S, Tomasula PM, Luchansky JB, Porto-Fett A, Call JE.

Int J Food Microbiol. 2010 Sep 1;142(3):309-17. doi: 10.1016/j.ijfoodmicro.2010.07.009. Epub 2010 Jul 15.

PMID:
20688406
33.

Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method.

Porto-Fett AC, Campano SG, Smith JL, Oser A, Shoyer B, Call JE, Luchansky JB.

Meat Sci. 2010 Jun;85(2):312-8. doi: 10.1016/j.meatsci.2010.01.020. Epub 2010 Feb 4.

PMID:
20374905
34.

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. doi: 10.1016/j.ijfoodmicro.2010.02.008. Epub 2010 Feb 13.

PMID:
20207436
35.

Effect of storage and subsequent reheating on viability of Listeria monocytogenes on pork scrapple.

Adekunle AO, Porto-Fett AC, Call JE, Shoyer B, Gartner K, Tufft L, Luchansky JB.

J Food Prot. 2009 Dec;72(12):2530-7.

PMID:
20003735
36.

Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling.

Juneja VK, Porto-Fett AC, Gartner K, Tufft L, Luchansky JB.

Foodborne Pathog Dis. 2010 Feb;7(2):153-7. doi: 10.1089/fpd.2009.0405.

PMID:
19785539
37.

Effectiveness of cross-flow microfiltration for removal of microorganisms associated with unpasteurized liquid egg white from process plant.

Mukhopadhyay S, Tomasula PM, Van Hekken D, Luchansky JB, Call JE, Porto-Fett A.

J Food Sci. 2009 Aug;74(6):M319-27. doi: 10.1111/j.1750-3841.2009.01228.x.

PMID:
19723218
38.

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.

Luchansky JB, Porto-Fett AC, Shoyer B, Phebus RK, Thippareddi H, Call JE.

J Food Prot. 2009 Jul;72(7):1404-11.

PMID:
19681262
39.

Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.

Porto-Fett AC, Call JE, Hwang CA, Juneja V, Ingham S, Ingham B, Luchansky JB.

Poult Sci. 2009 Jun;88(6):1275-81. doi: 10.3382/ps.2008-00306.

PMID:
19439640
41.
42.

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage.

Dourou D, Porto-Fett AC, Shoyer B, Call JE, Nychas GJ, Illg EK, Luchansky JB.

Int J Food Microbiol. 2009 Apr 15;130(3):245-50. doi: 10.1016/j.ijfoodmicro.2009.01.037. Epub 2009 Feb 12.

PMID:
19269050
43.

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. doi: 10.1016/j.ijfoodmicro.2008.12.003. Epub 2008 Dec 7.

PMID:
19157610
44.

Translocation of surface-inoculated Escherichia coli O157:H7 into beef subprimals following blade tenderization.

Luchansky JB, Phebus RK, Thippareddi H, Call JE.

J Food Prot. 2008 Nov;71(11):2190-7.

PMID:
19044260
45.

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.

Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.

Food Microbiol. 2008 Sep;25(6):793-801. doi: 10.1016/j.fm.2008.04.012. Epub 2008 May 7.

PMID:
18620971
47.

Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates.

Brito JR, Santos EM, Arcuri EF, Lange CC, Brito MA, Souza GN, Cerqueira MM, Beltran JM, Call JE, Liu Y, Porto-Fett AC, Luchansky JB.

Appl Environ Microbiol. 2008 Aug;74(15):4954-61. doi: 10.1128/AEM.01828-07. Epub 2008 May 23.

48.

Animal and environmental impact on the presence and distribution of Salmonella and Escherichia coli in hydroponic tomato greenhouses.

Orozco R L, Iturriaga MH, Tamplin ML, Fratamico PM, Call JE, Luchansky JB, Escartin EF.

J Food Prot. 2008 Apr;71(4):676-83.

PMID:
18468019
49.

Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef.

Tamplin ML, Phillips R, Stewart TA, Luchansky JB, Kelley LC.

Appl Environ Microbiol. 2008 Feb;74(4):1111-6. Epub 2007 Dec 14.

50.

Prevalence, types, and geographical distribution of Listeria monocytogenes from a survey of retail Queso Fresco and associated cheese processing plants and dairy farms in Sonora, Mexico.

Moreno-Enriquez RI, Garcia-Galaz A, Acedo-Felix E, Gonzalez-Rios IH, Call JE, Luchansky JB, Diaz-Cinco ME.

J Food Prot. 2007 Nov;70(11):2596-601.

PMID:
18044440

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