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A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef
A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef
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A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

Juneja, Vijay K. ; Purohit, Anuj S. ; Golden, Max ; Osoria, Marangeli ; Glass, Kathleen A. ; Mishra, Abhinav ; Thippareddi, Harshavardhan ; Devkumar, Govindaraj ; Mohr, Tim B. ; Minocha, Udit ; Silverman, Meryl ; Schaffner, Donald W.

Food microbiology, 2021-02, Vol.93, p.103618, Article 103618 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage
Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage
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Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage

Zhou, Yijing ; Karwe, Mukund V. ; Matthews, Karl R.

Food microbiology, 2016-09, Vol.58, p.7-12 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven
Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven
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Predicting process lethality of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground, formulated, and formed beef/turkey links cooked in an air impingement oven

Murphy, R.Y. ; Beard, B.L. ; Martin, E.M. ; Keener, A.E. ; Osaili, T.

Food microbiology, 2004-10, Vol.21 (5), p.493-499 [Periódico revisado por pares]

London: Elsevier Ltd

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4
Rapid estimation of Salmonella enterica contamination level in ground beef – Application of the time-to-positivity method using a combination of molecular detection and direct plating
Rapid estimation of Salmonella enterica contamination level in ground beef – Application of the time-to-positivity method using a combination of molecular detection and direct plating
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Rapid estimation of Salmonella enterica contamination level in ground beef – Application of the time-to-positivity method using a combination of molecular detection and direct plating

Harhay, Dayna M. ; Weinroth, Margaret D. ; Bono, James L. ; Harhay, Gregory P. ; Bosilevac, Joseph M.

Food microbiology, 2021-02, Vol.93, p.103615, Article 103615 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef
Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef
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Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef

Hsu, HsinYun ; Sheen, Shiowshuh ; Sites, Joseph ; Cassidy, Jennifer ; Scullen, Butch ; Sommers, Christopher

Food microbiology, 2015-06, Vol.48, p.1-7 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Phenotypic and genetic characterization of antimicrobial resistance in Salmonella serovars isolated from retail meats in Alberta, Canada
Phenotypic and genetic characterization of antimicrobial resistance in Salmonella serovars isolated from retail meats in Alberta, Canada
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Phenotypic and genetic characterization of antimicrobial resistance in Salmonella serovars isolated from retail meats in Alberta, Canada

Aslam, Mueen ; Checkley, Sylvia ; Avery, Brent ; Chalmers, Gabhan ; Bohaychuk, Valerie ; Gensler, Gary ; Reid-Smith, Richard ; Boerlin, Patrick

Food microbiology, 2012-10, Vol.32 (1), p.110-117 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
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Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Ahn, J ; Grun, I.U ; Mustapha, A

Food microbiology, 2007-02, Vol.24 (1), p.7-14 [Periódico revisado por pares]

London: Elsevier

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8
Non-O157 Shiga toxin-producing Escherichia coli in retail ground beef and pork in the Washington D.C. area
Non-O157 Shiga toxin-producing Escherichia coli in retail ground beef and pork in the Washington D.C. area
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Non-O157 Shiga toxin-producing Escherichia coli in retail ground beef and pork in the Washington D.C. area

Ju, Wenting ; Shen, Jinling ; Li, Yi ; Toro, Magaly A. ; Zhao, Shaohua ; Ayers, Sherry ; Najjar, Mohamed Badaoui ; Meng, Jianghong

Food microbiology, 2012-12, Vol.32 (2), p.371-377 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Application of cranberry concentrate ( Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa
Application of cranberry concentrate ( Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa
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Application of cranberry concentrate ( Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa

Wu, Vivian C.H. ; Qiu, Xujian ; de los Reyes, Benildo G. ; Lin, Chih-Sheng ; Pan, Yingjie

Food microbiology, 2009-02, Vol.26 (1), p.32-38 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Use of β-cyclodextrin and activated carbon for quantification of Salmonella enterica ser. Enteritidis from ground beef by conventional PCR without enrichment
Use of β-cyclodextrin and activated carbon for quantification of Salmonella enterica ser. Enteritidis from ground beef by conventional PCR without enrichment
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Use of β-cyclodextrin and activated carbon for quantification of Salmonella enterica ser. Enteritidis from ground beef by conventional PCR without enrichment

Opet, Nathan J. ; Levin, Robert E.

Food microbiology, 2014-04, Vol.38, p.75-79 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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