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Items: 1 to 20 of 99

1.

Kinetics of thermal destruction of Salmonella in ground chicken containing trans-cinnamaldehyde and carvacrol.

Juneja VK, Yadav AS, Hwang CA, Sheen S, Mukhopadhyay S, Friedman M.

J Food Prot. 2012 Feb;75(2):289-96. doi: 10.4315/0362-028X.JFP-11-307.

PMID:
22289589
2.
3.

Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken.

Juneja VK, Gonzales-Barron U, Butler F, Yadav AS, Friedman M.

Int J Food Microbiol. 2013 Jul 15;165(2):184-99. doi: 10.1016/j.ijfoodmicro.2013.04.025. Epub 2013 May 5.

PMID:
23756235
4.

Thermal resistance of Salmonella serovars isolated from raw, frozen chicken nuggets/strips, nugget meat and pelleted broiler feed.

Bucher O, D'Aoust JY, Holley RA.

Int J Food Microbiol. 2008 May 31;124(2):195-8. doi: 10.1016/j.ijfoodmicro.2008.03.002. Epub 2008 Mar 7.

PMID:
18405991
5.

Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.

Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN.

J Food Prot. 2012 Jun;75(6):1023-8. doi: 10.4315/0362-028X.JFP-11-492.

PMID:
22691468
6.

Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties.

Osaili TM, Griffis CL, Martin EM, Beard BL, Keener AE, Marcy JA.

J Food Sci. 2007 Mar;72(2):M56-61.

PMID:
17995843
7.

Edible apple film wraps containing plant antimicrobials inactivate foodborne pathogens on meat and poultry products.

Ravishankar S, Zhu L, Olsen CW, McHugh TH, Friedman M.

J Food Sci. 2009 Oct;74(8):M440-5. doi: 10.1111/j.1750-3841.2009.01320.x.

PMID:
19799671
8.

Effect of growth on the thermal resistance and survival of Salmonella Tennessee and Oranienburg in peanut butter, measured by a new thin-layer thermal death time device.

Keller SE, Grasso EM, Halik LA, Fleischman GJ, Chirtel SJ, Grove SF.

J Food Prot. 2012 Jun;75(6):1125-30. doi: 10.4315/0362-028X.JFP-11-477.

PMID:
22691482
9.

Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.

Alvarez I, Niemira BA, Fan X, Sommers CH.

J Food Sci. 2007 Jun;72(5):M145-52.

PMID:
17995736
10.

Effect of native microflora on the growth kinetics of salmonella enteritidis strain 04-137 in raw ground chicken.

Zaher SM, Fujikawa H.

J Food Prot. 2011 May;74(5):735-42. doi: 10.4315/0362-028X.JFP-10-334.

PMID:
21549043
11.

Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags.

Zhu L, Olsen C, McHugh T, Friedman M, Jaroni D, Ravishankar S.

J Food Sci. 2014 Jan;79(1):M61-6. doi: 10.1111/1750-3841.12318. Epub 2013 Nov 27.

PMID:
24460771
12.

Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken.

López-Romero JC, Valenzuela-Melendres M, Juneja VK, García-Dávila J, Camou JP, Peña-Ramos A, González-Ríos H.

Food Res Int. 2018 Jan;103:289-294. doi: 10.1016/j.foodres.2017.10.055. Epub 2017 Oct 31.

PMID:
29389617
13.

Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.

Gurtler JB, Marks HM, Jones DR, Bailey RR, Bauer NE.

J Food Prot. 2011 Jun;74(6):882-92. doi: 10.4315/0362-028X.JFP-10-384.

PMID:
21669063
14.

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
15.

A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk.

Jordan JS, Gurtler JB, Marks HM, Jones DR, Shaw WK Jr.

Food Microbiol. 2011 Feb;28(1):67-75. doi: 10.1016/j.fm.2010.08.008. Epub 2010 Aug 20.

PMID:
21056777
16.
17.

Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast.

Mild RM, Joens LA, Friedman M, Olsen CW, McHugh TH, Law B, Ravishankar S.

J Food Sci. 2011 Apr;76(3):M163-8. doi: 10.1111/j.1750-3841.2011.02065.x. Epub 2011 Mar 16.

PMID:
21535839
18.

Inactivation of Enterobacter sakazakii in reconstituted infant formula by trans-cinnamaldehyde.

Amalaradjou MA, Hoagland TA, Venkitanarayanan K.

Int J Food Microbiol. 2009 Feb 15;129(2):146-9. doi: 10.1016/j.ijfoodmicro.2008.11.016. Epub 2008 Nov 21.

PMID:
19091435
19.

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
20.

Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.

Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN.

J Food Sci. 2012 Jul;77(7):M405-11. doi: 10.1111/j.1750-3841.2012.02757.x. Epub 2012 Jun 1.

PMID:
22670620

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