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Items: 1 to 20 of 143

1.

Single directional migration of Salmonella into marinated whole muscle turkey breast.

Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM.

J Food Prot. 2008 Jan;71(1):153-6.

PMID:
18236676
2.

Thermal inactivation of Salmonella in whole muscle and ground turkey breast.

Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM.

J Food Prot. 2008 Dec;71(12):2548-51.

PMID:
19244913
3.

Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork.

Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET.

J Food Prot. 2010 Feb;73(2):372-5.

PMID:
20132686
4.

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
6.

Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts.

Bowker BC, Callahan JA, Solomon MB.

Poult Sci. 2010 Aug;89(8):1744-9. doi: 10.3382/ps.2009-00484.

PMID:
20634532
7.
8.

PCR assay for the detection of Campylobacter in marinated and non-marinated poultry products.

Katzav M, Isohanni P, Lund M, Hakkinen M, Lyhs U.

Food Microbiol. 2008 Oct;25(7):908-14. doi: 10.1016/j.fm.2008.05.010. Epub 2008 Jul 21.

PMID:
18721681
9.

Effect of beef product physical structure on Salmonella thermal inactivation.

Mogollón MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET.

J Food Sci. 2009 Sep;74(7):M347-51. doi: 10.1111/j.1750-3841.2009.01253.x.

PMID:
19895479
10.
11.

Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal.

Cardinale E, Perrier Gros-Claude JD, Tall F, Guèye EF, Salvat G.

Int J Food Microbiol. 2005 Aug 25;103(2):157-65.

PMID:
16083818
12.

Rapid detection of Salmonella from hydrodynamic pressure-treated poultry using molecular beacon real-time PCR.

Patel JR, Bhagwat AA, Sanglay GC, Solomon MB.

Food Microbiol. 2006 Feb;23(1):39-46.

PMID:
16942984
13.

Antimicrobial susceptibility and internalization of Salmonella Typhimurium in vacuum-tumbled marinated beef products.

Pokharel S, Brooks JC, Martin JN, Brashears MM.

Lett Appl Microbiol. 2016 Dec;63(6):412-418. doi: 10.1111/lam.12663. Epub 2016 Oct 17.

PMID:
27577863
14.

Effects of irradiation on survival and growth of Listeria monocytogenes and natural microflora in vacuum-packaged turkey hams and breast rolls.

Zhu MJ, Mendonca A, Ismail HA, Ahn DU.

Poult Sci. 2008 Oct;87(10):2140-5. doi: 10.3382/ps.2007-00385.

PMID:
18809878
15.

Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.

Pal A, Labuza TP, Diez-Gonzalez F.

Int J Food Microbiol. 2008 Aug 15;126(1-2):49-56. doi: 10.1016/j.ijfoodmicro.2008.04.028. Epub 2008 May 6.

PMID:
18544466
17.

Reduction by gaseous ozone of Salmonella and microbial flora associated with fresh-cut cantaloupe.

Selma MV, Ibáñez AM, Cantwell M, Suslow T.

Food Microbiol. 2008 Jun;25(4):558-65. doi: 10.1016/j.fm.2008.02.006. Epub 2008 Feb 29.

PMID:
18456110
18.

Impact of bacterial stress and biofilm-forming ability on transfer of surface-dried Listeria monocytogenes during slicing of delicatessen meats.

Keskinen LA, Todd EC, Ryser ET.

Int J Food Microbiol. 2008 Oct 31;127(3):298-304. doi: 10.1016/j.ijfoodmicro.2008.07.021. Epub 2008 Jul 24.

PMID:
18755520
19.
20.

Microbial evaluation of some heat treated turkey products at different processing stages.

Abdel Haffeiz EM, Samaha IA.

J Egypt Public Health Assoc. 1999;74(1-2):1-16.

PMID:
17216949

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