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Items: 1 to 20 of 178

1.
3.

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
4.

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
5.

Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella.

Carlson BA, Ruby J, Smith GC, Sofos JN, Bellinger GR, Warren-Serna W, Centrella B, Bowling RA, Belk KE.

J Food Prot. 2008 Nov;71(11):2223-7.

PMID:
19044265
6.

Comparison of effects of antimicrobial interventions on multidrug-resistant Salmonella, susceptible Salmonella, and Escherichia coli O157:H7.

Arthur TM, Kalchayanand N, Bosilevac JM, Brichta-Harhay DM, Shackelford SD, Bono JL, Wheeler TL, Koohmaraie M.

J Food Prot. 2008 Nov;71(11):2177-81.

PMID:
19044258
7.

Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages.

Brooks JC, Alvarado M, Stephens TP, Kellermeier JD, Tittor AW, Miller MF, Brashears MM.

J Food Prot. 2008 Feb;71(2):293-301.

PMID:
18326178
8.

Evaluation of antimicrobial resistance phenotypes for predicting multidrug-resistant Salmonella recovered from retail meats and humans in the United States.

Whichard JM, Medalla F, Hoekstra RM, McDermott PF, Joyce K, Chiller T, Barrett TJ, White DG.

J Food Prot. 2010 Mar;73(3):445-51.

PMID:
20202328
9.

Validation of a lactic acid- and citric acid-based antimicrobial product for the reduction of Escherichia coli O157: H7 and Salmonella on beef tips and whole chicken carcasses.

Laury AM, Alvarado MV, Nace G, Alvarado CZ, Brooks JC, Echeverry A, Brashears MM.

J Food Prot. 2009 Oct;72(10):2208-11.

PMID:
19833048
10.
11.

Spoilage and safety characteristics of ground beef treated with lactic acid bacteria.

Hoyle AR, Brooks JC, Thompson LD, Palmore W, Stephens TP, Brashears MM.

J Food Prot. 2009 Nov;72(11):2278-83.

PMID:
19903389
13.
15.

Validation of intervention strategies to control Escherichia coli O157:H7 and Salmonella typhimurium DT 104 in mechanically tenderized and brine-enhanced beef.

Echeverry A, Brooks JC, Miller MF, Collins JA, Loneragan GH, Brashears MM.

J Food Prot. 2009 Aug;72(8):1616-23.

PMID:
19722392
16.

Antimicrobial resistance in nontyphoidal Salmonella.

Alcaine SD, Warnick LD, Wiedmann M.

J Food Prot. 2007 Mar;70(3):780-90. Review.

PMID:
17388077
17.

Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate.

Byelashov OA, Kendall PA, Belk KE, Scanga JA, Sofos JN.

J Food Prot. 2008 Apr;71(4):728-34.

PMID:
18468026
18.

Reduction of Surrogates for Escherichia coli O157:H7 and Salmonella during the Production of Nonintact Beef Products by Chemical Antimicrobial Interventions.

Ulbrich CJ, Lucia LM, Arnold AN, Taylor TM, Savell JW, Gehring KB.

J Food Prot. 2015 May;78(5):881-7. doi: 10.4315/0362-028X.JFP-14-344.

PMID:
25951381
19.

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.

Hayouni el A, Chraief I, Abedrabba M, Bouix M, Leveau JY, Mohammed H, Hamdi M.

Int J Food Microbiol. 2008 Jul 31;125(3):242-51. doi: 10.1016/j.ijfoodmicro.2008.04.005.

PMID:
18511141
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