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Items: 1 to 20 of 115

1.

Effect of different concentrations of acetic, citric, and propionic acid dipping solutions on bacterial contamination of raw chicken skin.

Menconi A, Shivaramaiah S, Huff GR, Prado O, Morales JE, Pumford NR, Morgan M, Wolfenden A, Bielke LR, Hargis BM, Tellez G.

Poult Sci. 2013 Aug;92(8):2216-20. doi: 10.3382/ps.2013-03172.

PMID:
23873572
2.
3.

Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments.

Alonso-Hernando A, Capita R, Alonso-Calleja C.

Int J Food Microbiol. 2012 Oct 1;159(2):152-9. doi: 10.1016/j.ijfoodmicro.2012.08.011. Epub 2012 Aug 28.

PMID:
23072701
4.

Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry.

Alonso-Hernando A, Guevara-Franco JA, Alonso-Calleja C, Capita R.

J Food Prot. 2013 May;76(5):833-42. doi: 10.4315/0362-028X.JFP-12-396.

PMID:
23643125
7.

Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 degrees C and subsequent exposure to simulated gastric fluid.

Samara A, Koutsoumanis KP.

Int J Food Microbiol. 2009 Jan 31;129(1):1-7. doi: 10.1016/j.ijfoodmicro.2008.10.023. Epub 2008 Oct 31.

PMID:
19022513
9.

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
10.

Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.

del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.

Int J Food Microbiol. 2007 Apr 20;115(3):268-80. Epub 2007 Jan 13.

PMID:
17320231
13.

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots.

Rahman SM, Jin YG, Oh DH.

Food Microbiol. 2011 May;28(3):484-91. doi: 10.1016/j.fm.2010.10.006. Epub 2010 Oct 27.

PMID:
21356455
14.

Survival and growth of Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus in eggplant dip during storage.

Osaili TM, Al-Nabulsi AA, Jaradat Z, Shaker RR, Alomari DZ, Al-Dabbas MM, Alaboudi AR, Al-Natour MQ, Holley RA.

Int J Food Microbiol. 2015 Apr 2;198:37-42. doi: 10.1016/j.ijfoodmicro.2014.12.025. Epub 2014 Dec 27.

PMID:
25590259
15.
16.

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
19.

Internalization of bacterial pathogens in tomatoes and their control by selected chemicals.

Ibarra-Sánchez LS, Alvarado-Casillas S, Rodríguez-García MO, Martínez-Gonzáles NE, Castillo A.

J Food Prot. 2004 Jul;67(7):1353-8.

PMID:
15270485
20.

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