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Items: 1 to 20 of 66

1.

Survival and transfer efficacy of mixed strain Salmonella enterica ser. Typhimurium from beef burgers to abiotic surfaces and determination of individual strain contribution.

Gkana EN, Doulgeraki AI, Nychas GE.

Meat Sci. 2017 Aug;130:58-63. doi: 10.1016/j.meatsci.2017.04.006. Epub 2017 Apr 7.

PMID:
28431296
2.

Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces.

Gkana E, Chorianopoulos N, Grounta A, Koutsoumanis K, Nychas GE.

Food Microbiol. 2017 Apr;62:51-57. doi: 10.1016/j.fm.2016.09.015. Epub 2016 Sep 24.

PMID:
27889165
3.
4.

Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine.

Papadopoulou OS, Chorianopoulos NG, Gkana EN, Grounta AV, Koutsoumanis KP, Nychas GJ.

Meat Sci. 2012 Mar;90(3):865-9. doi: 10.1016/j.meatsci.2011.11.008. Epub 2011 Nov 9.

PMID:
22119672
5.

The fate of Salmonella Typhimurium and Escherichia coli O157 on hot boned versus conventionally chilled beef.

Reid R, Fanning S, Whyte P, Kerry J, Bolton D.

Meat Sci. 2017 Apr;126:50-54. doi: 10.1016/j.meatsci.2016.12.010. Epub 2016 Dec 21.

PMID:
28038402
6.

Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.

Geornaras I, Yang H, Moschonas G, Nunnelly MC, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN.

J Food Prot. 2012 Nov;75(11):1960-7. doi: 10.4315/0362-028X.JFP-12-195.

PMID:
23127704
7.

Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce.

Moore CM, Sheldon BW, Jaykus LA.

J Food Prot. 2003 Dec;66(12):2231-6.

PMID:
14672218
8.

Use of quantitative microbial risk assessment when investigating foodborne illness outbreaks: the example of a monophasic Salmonella Typhimurium 4,5,12:i:- outbreak implicating beef burgers.

Guillier L, Danan C, Bergis H, Delignette-Muller ML, Granier S, Rudelle S, Beaufort A, Brisabois A.

Int J Food Microbiol. 2013 Sep 16;166(3):471-8. doi: 10.1016/j.ijfoodmicro.2013.08.006. Epub 2013 Aug 19.

PMID:
24036262
9.

Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

Roccato A, Uyttendaele M, Cibin V, Barrucci F, Cappa V, Zavagnin P, Longo A, Ricci A.

Int J Food Microbiol. 2015 Mar 16;197:1-8. doi: 10.1016/j.ijfoodmicro.2014.12.007. Epub 2014 Dec 12.

PMID:
25540842
10.

Inhibition of Initial Attachment of Injured Salmonella Typhimurium onto Abiotic Surfaces.

Kim WJ, Jeong KO, Kang DH.

J Food Prot. 2018 Jan;81(1):37-42. doi: 10.4315/0362-028X.JFP-17-209.

PMID:
29257724
11.

Dispersion and survival of Escherichia coli O157:H7 and Salmonella Typhimurium during the production of marinated beef inside skirt steaks and tri-tip roasts.

Muras TM, Harris KB, Lucia LM, Hardin MD, Savell JW.

J Food Prot. 2012 Feb;75(2):255-60. doi: 10.4315/0362-028X.JFP-11-272.

PMID:
22289585
12.

Recovery and transfer of Salmonella typhimurium from four different domestic food contact surfaces.

Moore G, Blair IS, McDowell DA.

J Food Prot. 2007 Oct;70(10):2273-80.

PMID:
17969608
13.
14.

The effects of stainless steel finish on Salmonella Typhimurium attachment, biofilm formation and sensitivity to chlorine.

Schlisselberg DB, Yaron S.

Food Microbiol. 2013 Aug;35(1):65-72. doi: 10.1016/j.fm.2013.02.005. Epub 2013 Feb 26.

PMID:
23628616
15.

Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials.

Simpson Beauchamp C, Dourou D, Geornaras I, Yoon Y, Scanga JA, Belk KE, Smith GC, Nychas GJ, Sofos JN.

J Food Sci. 2012 Jun;77(6):M343-7. doi: 10.1111/j.1750-3841.2012.02695.x. Epub 2012 May 14.

PMID:
22582718
16.

Effects of storage and the presence of a beef microflora on the thermal resistance of Salmonella Typhimurium DT104 in beef and broth systems.

McCann MS, McGovern AC, McDowell DA, Blair IS, Sheridan JJ.

J Appl Microbiol. 2007 Jun;102(6):1561-9.

17.

Synergistic effect of steam and lactic acid against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel.

Ban GH, Park SH, Kim SO, Ryu S, Kang DH.

Int J Food Microbiol. 2012 Jul 2;157(2):218-23. doi: 10.1016/j.ijfoodmicro.2012.05.006. Epub 2012 May 14.

PMID:
22647677
18.

Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef.

Møller CO, Sant'Ana AS, Hansen SK, Nauta MJ, Silva LP, Alvarenga VO, Maffei D, Silva FF, Lopes JT, Franco BD, Aabo S, Hansen TB.

Int J Food Microbiol. 2016 Jun 2;226:42-52. doi: 10.1016/j.ijfoodmicro.2016.03.016. Epub 2016 Mar 17.

PMID:
27035678
19.

Attachment behaviour of Escherichia coli K12 and Salmonella Typhimurium P6 on food contact surfaces for food transportation.

Abban S, Jakobsen M, Jespersen L.

Food Microbiol. 2012 Sep;31(2):139-47. doi: 10.1016/j.fm.2012.04.003. Epub 2012 Apr 12.

PMID:
22608216
20.

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.

Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.

Food Microbiol. 2008 Sep;25(6):793-801. doi: 10.1016/j.fm.2008.04.012. Epub 2008 May 7.

PMID:
18620971

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