Similar articles for PMID: 28221930

Year	Number of Results
1977	1
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2014	7
2015	11
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2018	5
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2020	3
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2024	0

1

Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef.

Jones-Ibarra AM, Wall KR, Vuia-Riser J, Kerth CR, Castillo A, Taylor TM. Jones-Ibarra AM, et al. J Food Prot. 2016 Sep;79(9):1475-1481. doi: 10.4315/0362-028X.JFP-15-487. J Food Prot. 2016. PMID: 28221930 Free article.

2

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. Luchansky JB, et al. J Food Prot. 2013 Sep;76(9):1500-12. doi: 10.4315/0362-028X.JFP-12-432. J Food Prot. 2013. PMID: 23992494 Free article.

3

Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.

Rhee MS, Lee SY, Hillers VN, McCurdy SM, Kang DH. Rhee MS, et al. J Food Prot. 2003 Jun;66(6):1030-4. doi: 10.4315/0362-028x-66.6.1030. J Food Prot. 2003. PMID: 12801005 Free article.

4

Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.

Manios SG, Skandamis PN. Manios SG, et al. Meat Sci. 2015 Mar;101:25-32. doi: 10.1016/j.meatsci.2014.10.031. Epub 2014 Oct 30. Meat Sci. 2015. PMID: 25462379

5

Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.

Wiegand KM, Ingham SC, Ingham BH. Wiegand KM, et al. J Food Prot. 2009 Aug;72(8):1727-31. doi: 10.4315/0362-028x-72.8.1727. J Food Prot. 2009. PMID: 19722409 Free article.

6

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. Shen C, et al. J Food Sci. 2011 Jan-Feb;76(1):M64-71. doi: 10.1111/j.1750-3841.2010.01882.x. Epub 2010 Nov 4. J Food Sci. 2011. PMID: 21535695

7

Antibiotic resistance and growth of the emergent pathogen Escherichia albertii on raw ground beef stored under refrigeration, abuse, and physiological temperature.

Perez KL, Alam MJ, Castillo A, Taylor TM. Perez KL, et al. J Food Prot. 2013 Jan;76(1):124-8. doi: 10.4315/0362-028X.JFP-12-277. J Food Prot. 2013. PMID: 23317867 Free article.

8

Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.

D'Sa EM, Harrison MA, Williams SE, Broccoli MH. D'Sa EM, et al. J Food Prot. 2000 Jul;63(7):894-9. doi: 10.4315/0362-028x-63.7.894. J Food Prot. 2000. PMID: 10914656 Free article.

9

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. Liao YT, et al. J Food Prot. 2015 Mar;78(3):511-7. doi: 10.4315/0362-028X.JFP-14-178. J Food Prot. 2015. PMID: 25719874 Free article.

10

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

Wiegand KM, Ingham SC, Ingham BH. Wiegand KM, et al. J Food Prot. 2012 Jan;75(1):48-61. doi: 10.4315/0362-028X.JFP-10-531. J Food Prot. 2012. PMID: 22221355

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