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Items: 1 to 20 of 142

1.

Study of the cross-contamination and survival of Salmonella in fresh apples.

Perez-Rodriguez F, Begum M, Johannessen GS.

Int J Food Microbiol. 2014 Aug 1;184:92-7. doi: 10.1016/j.ijfoodmicro.2014.03.026. Epub 2014 Mar 29.

PMID:
24774564
2.

Reducing Salmonella on apples with wash practices commonly used by consumers.

Parnell TL, Harris LJ.

J Food Prot. 2003 May;66(5):741-7.

PMID:
12747679
3.

Influence of fruit variety, harvest technique, quality sorting, and storage on the native microflora of unpasteurized apple cider.

Keller SE, Chirtel SJ, Merker RI, Taylor KT, Tan HL, Miller AJ.

J Food Prot. 2004 Oct;67(10):2240-7.

PMID:
15508636
4.

Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices.

Fan X, Sokorai KJ, Liao CH, Cooke P, Zhang HQ.

J Food Sci. 2009 Nov-Dec;74(9):M485-92. doi: 10.1111/j.1750-3841.2009.01362.x.

PMID:
20492119
5.

Factors affecting growth of foodborne pathogens on minimally processed apples.

Alegre I, Abadias M, Anguera M, Oliveira M, Viñas I.

Food Microbiol. 2010 Feb;27(1):70-6. doi: 10.1016/j.fm.2009.08.005. Epub 2009 Aug 27.

PMID:
19913695
6.

Examination of bacteriophage as a biocontrol method for salmonella on fresh-cut fruit: a model study.

Leverentz B, Conway WS, Alavidze Z, Janisiewicz WJ, Fuchs Y, Camp MJ, Chighladze E, Sulakvelidze A.

J Food Prot. 2001 Aug;64(8):1116-21.

PMID:
11510645
7.

Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in fresh-cut apples under simulated commercial conditions.

Alegre I, Viñas I, Usall J, Anguera M, Altisent R, Abadias M.

Food Microbiol. 2013 Apr;33(2):139-48. doi: 10.1016/j.fm.2012.09.007. Epub 2012 Oct 9.

PMID:
23200645
8.

Monte Carlo simulation of the risk of contamination of apples with Escherichia coli O157:H7.

Duffy S, Schaffner DW.

Int J Food Microbiol. 2002 Oct 25;78(3):245-55.

PMID:
12227643
9.

Quantitative assessment of the Salmonella distribution on fresh-cut leafy vegetables due to cross-contamination occurred in an industrial process simulated at laboratory scale.

Pérez-Rodríguez F, Saiz-Abajo MJ, Garcia-Gimeno RM, Moreno A, González D, Vitas AI.

Int J Food Microbiol. 2014 Aug 1;184:86-91. doi: 10.1016/j.ijfoodmicro.2014.05.013. Epub 2014 May 27.

PMID:
24943007
11.

Fate of Listeria monocytogenes in Fresh Apples and Caramel Apples.

Salazar JK, Carstens CK, Bathija VM, Narula SS, Parish M, Tortorello ML.

J Food Prot. 2016 May;79(5):696-702. doi: 10.4315/0362-028X.JFP-15-442.

PMID:
27296414
13.

Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model.

Baert K, Devlieghere F, Amiri A, De Meulenaer B.

Int J Food Microbiol. 2012 Mar 15;154(3):119-29. doi: 10.1016/j.ijfoodmicro.2011.12.015. Epub 2011 Dec 29.

PMID:
22265848
14.

Apple quality, storage, and washing treatments affect patulin levels in apple cider.

Jackson LS, Beacham-Bowden T, Keller SE, Adhikari C, Taylor KT, Chirtel SJ, Merker RI.

J Food Prot. 2003 Apr;66(4):618-24.

PMID:
12696685
15.

Survival differences of Escherichia coli O157:H7 strains in apples of three varieties stored at various temperatures.

Janes ME, Cobbs T, Kooshesh S, Johnson MG.

J Food Prot. 2002 Jul;65(7):1075-80.

PMID:
12117237
16.
17.

Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions.

Derrickson-Tharrington E, Kendall PA, Sofos JN.

Int J Food Microbiol. 2005 Mar 1;99(1):79-89.

PMID:
15718031
18.

Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples.

Karaibrahimoglu Y, Fan X, Sapers GM, Sokorai K.

J Food Prot. 2004 Apr;67(4):751-7.

PMID:
15083727
19.
20.

Survival of foodborne pathogens at different relative humidities and temperatures and the effect of sanitizers on apples with different surface conditions.

Tian JQ, Bae YM, Lee SY.

Food Microbiol. 2013 Aug;35(1):21-6. doi: 10.1016/j.fm.2013.02.004. Epub 2013 Feb 28.

PMID:
23628610

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