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Items: 1 to 20 of 125

1.

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
3.

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
4.

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
5.

Survivability of Escherichia coli O157:H7 in mechanically tenderized beef steaks subjected to lactic acid application and cooking under simulated industry conditions.

Chancey CC, Brooks JC, Martin JN, Echeverry A, Jackson SP, Thompson LD, Brashears MM.

J Food Prot. 2013 Oct;76(10):1778-83. doi: 10.4315/0362-028X.JFP-12-566.

PMID:
24112580
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.

Effects of selected cooking procedures on the survival of Escherichia coli O157:H7 in inoculated steaks cooked on a hot plate or gas barbecue grill.

Gill CO, Devos J, Youssef MK, Yang X.

J Food Prot. 2014 Jun;77(6):919-26. doi: 10.4315/0362-028X.JFP-13-526.

PMID:
24853513
8.

Inactivation of Escherichia coli O157:H7 in Minute Steaks Cooked under Selected Conditions.

Yang X, Devos J, Klassen MD.

J Food Prot. 2017 Oct;80(10):1641-1647. doi: 10.4315/0362-028X.JFP-17-081.

PMID:
28853628
9.

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
10.

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
11.

Antimicrobial interventions for O157:H7 and non-O157 Shiga toxin-producing Escherichia coli on beef subprimal and mechanically tenderized steaks.

Liao YT, Brooks JC, Martin JN, Echeverry A, Loneragan GH, Brashears MM.

J Food Prot. 2015 Mar;78(3):511-7. doi: 10.4315/0362-028X.JFP-14-178.

PMID:
25719874
12.

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

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

J Food Sci. 2011 Jan-Feb;76(1):M64-71. doi: 10.1111/j.1750-3841.2010.01882.x. Epub 2010 Nov 4.

PMID:
21535695
13.

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
14.

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
15.

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
16.

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
17.

Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.

Wiegand KM, Ingham SC, Ingham BH.

J Food Prot. 2012 Jan;75(1):48-61. doi: 10.4315/0362-028X.JFP-10-531.

PMID:
22221355
18.

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
19.

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
20.

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