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Items: 1 to 20 of 155

1.

Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.

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

J Food Sci. 2011 Sep;76(7):M478-85. doi: 10.1111/j.1750-3841.2011.02300.x. Epub 2011 Aug 8.

PMID:
21824133
2.

Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.

Byelashov OA, Adler JM, Geornaras I, Ko KY, Belk KE, Smith GC, Sofos JN.

J Food Sci. 2010 May;75(4):M209-17. doi: 10.1111/j.1750-3841.2010.01595.x.

PMID:
20546412
3.

Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.

Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN.

J Food Prot. 2011 Apr;74(4):531-8. doi: 10.4315/0362-028X.JFP-10-430.

PMID:
21477465
4.

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
5.

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
6.

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
7.
8.

Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.

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

Int J Food Microbiol. 2009 Jul 31;133(1-2):78-85. doi: 10.1016/j.ijfoodmicro.2009.05.004. Epub 2009 May 9.

PMID:
19493583
11.

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.

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

J Food Prot. 2008 Jul;71(7):1349-56.

PMID:
18680932
12.

Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue.

Stopforth JD, Yoon Y, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN.

J Food Prot. 2004 Oct;67(10):2099-106.

PMID:
15508617
13.

Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef.

Ponrajan A, Harrison MA, Segers JR, Lowe BK, McKeith RO, Pringle TD, Martino KG, Mulligan JH, Stelzleni AM.

J Food Prot. 2011 Mar;74(3):359-64. doi: 10.4315/0362-028X.JFP-10-294.

PMID:
21375870
14.

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
16.

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
17.

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing.

Dourou D, Beauchamp CS, Yoon Y, Geornaras I, Belk KE, Smith GC, Nychas GJ, Sofos JN.

Int J Food Microbiol. 2011 Oct 3;149(3):262-8. doi: 10.1016/j.ijfoodmicro.2011.07.004. Epub 2011 Jul 8.

PMID:
21802758
18.

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
19.

Survival of Escherichia coli O157:H7 during manufacture and storage of white brined cheese.

Osaili TM, Al-Nabulsi AA, Olaimat AN, Shaker RR, Taha M, Holley RA.

J Food Sci. 2014 Sep;79(9):M1750-5. doi: 10.1111/1750-3841.12547. Epub 2014 Aug 18.

PMID:
25134419
20.

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

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