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Items: 1 to 20 of 140

1.

Predictive model for the reduction of heat resistance of Listeria monocytogenes in ground beef by the combined effect of sodium chloride and apple polyphenols.

Juneja VK, Altuntaş EG, Ayhan K, Hwang CA, Sheen S, Friedman M.

Int J Food Microbiol. 2013 Jun 3;164(1):54-9. doi: 10.1016/j.ijfoodmicro.2013.03.008. Epub 2013 Mar 21.

PMID:
23587714
4.

Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey.

Juneja VK, Garcia-Dávila J, Lopez-Romero JC, Pena-Ramos EA, Camou JP, Valenzuela-Melendres M.

J Food Prot. 2014 Oct;77(10):1696-702. doi: 10.4315/0362-028X.JFP-14-124.

PMID:
25285486
6.
7.

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
8.

Effect of salt reduction on growth of Listeria monocytogenes in meat and poultry systems.

Harper NM, Getty KJ.

J Food Sci. 2012 Dec;77(12):M669-74. doi: 10.1111/j.1750-3841.2012.02975.x. Epub 2012 Nov 19.

PMID:
23164056
10.

Effects and interactions of sodium lactate, sodium diacetate, and pediocin on the thermal inactivation of starved Listeria monocytogenes on bologna.

Grosulescu C, Juneja VK, Ravishankar S.

Food Microbiol. 2011 May;28(3):440-6. doi: 10.1016/j.fm.2010.10.013. Epub 2010 Oct 27.

PMID:
21356449
11.

Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.

Schlisselberg DB, Kler E, Kalily E, Kisluk G, Karniel O, Yaron S.

Int J Food Microbiol. 2013 Jan 1;160(3):219-26. doi: 10.1016/j.ijfoodmicro.2012.10.017. Epub 2012 Nov 7.

PMID:
23290228
12.

Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses.

Skandamis PN, Yoon Y, Stopforth JD, Kendall PA, Sofos JN.

Food Microbiol. 2008 Apr;25(2):294-303. doi: 10.1016/j.fm.2007.10.008. Epub 2007 Oct 11.

PMID:
18206772
14.

[Thermal inactivation model of Listeria monocytogenes in ground beef].

Feng X, Wang Q, Wang R, Chen Q, Su Y, Zhu R, Zhu L, Luo X.

Wei Sheng Wu Xue Bao. 2011 May;51(5):684-91. Chinese.

PMID:
21800632
15.

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
16.

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

Lahou E, Wang X, De Boeck E, Verguldt E, Geeraerd A, Devlieghere F, Uyttendaele M.

Int J Food Microbiol. 2015 Aug 3;206:118-29. doi: 10.1016/j.ijfoodmicro.2015.04.014. Epub 2015 Apr 11.

PMID:
26004267
17.

Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna.

Maks N, Zhu L, Juneja VK, Ravishankar S.

Food Microbiol. 2010 Feb;27(1):64-9. doi: 10.1016/j.fm.2009.08.004. Epub 2009 Aug 18.

PMID:
19913694
18.

Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4 degrees C.

Uhart M, Ravishankar S, Maks ND.

J Food Prot. 2004 Oct;67(10):2296-301.

PMID:
15508647
20.

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

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