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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
Acriflavine violet red bile agar for the isolation and enumeration of Klebsiella pneumoniae
Acriflavine violet red bile agar for the isolation and enumeration of Klebsiella pneumoniae
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Acriflavine violet red bile agar for the isolation and enumeration of Klebsiella pneumoniae

Chein, Se-Ping ; Fung, Daniel Y.C.

Food microbiology, 1990, Vol.7 (4), p.295-304 [Periódico revisado por pares]

London: Elsevier Ltd

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3
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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4
Development of a polymerase chain reaction assay to detect enteric bacteria in ground beef
Development of a polymerase chain reaction assay to detect enteric bacteria in ground beef
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Development of a polymerase chain reaction assay to detect enteric bacteria in ground beef

Li, Y. ; Mustapha, A.

Food microbiology, 2004-06, Vol.21 (3), p.369-375 [Periódico revisado por pares]

London: Elsevier Ltd

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5
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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6
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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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
Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef
Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef
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Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef

Guo, Q. ; Piyasena, P. ; Mittal, G.S. ; Si, W. ; Gong, J.

Food microbiology, 2006-04, Vol.23 (2), p.112-118 [Periódico revisado por pares]

London: Elsevier Ltd

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9
Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde
Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde
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Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde

Amalaradjou, Mary Anne Roshni ; Baskaran, Sangeetha Ananda ; Ramanathan, Ranjith ; Johny, Anup Kollanoor ; Charles, Anu Susan ; Valipe, Satyender Rao ; Mattson, Tyler ; Schreiber, David ; Juneja, Vijay K. ; Mancini, Richard ; Venkitanarayanan, Kumar

Food microbiology, 2010-09, Vol.27 (6), p.841-844 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Evaluation of FDA and USDA procedures for enumerating Listeria monocytogenes in ground beef
Evaluation of FDA and USDA procedures for enumerating Listeria monocytogenes in ground beef
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Evaluation of FDA and USDA procedures for enumerating Listeria monocytogenes in ground beef

Yu, L.S.L. ; Fung, D.Y.C.

Food microbiology, 1991, Vol.8 (1), p.69-74 [Periódico revisado por pares]

London: Elsevier Ltd

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