The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers (original) (raw)
Validation of process capabilities for directly acidified beef and venison containing beef snack sticks for control of E. Coli O157:H7
Danilo Rizzi
Kansas Agricultural Experiment Station Research Reports, 2005
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Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients
M. Hassani
Food Control, 2011
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THE ROLE OF TEMPERATURE AND ACIDULANT ON THE POSTHARVEST CONTROL OF Escherichia coli 0157:H7 IN RAW GROUND BEEF SLURRIES
ekpo antai
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Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef
John Sofos
Journal of Food Science, 2009
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Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties
Patricia Castellano
Food Control, 2011
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Comparison of intervention technologies for reducing Escherichia coli O157: H7 on beef cuts and trimmings
John Sofos
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Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef
John Sofos
International Journal of Food Microbiology, 2009
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Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties
John Sofos
Meat Science, 2013
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Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef
Tamra Tolen
International journal of food science, 2017
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Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations
David McDowell
Food Microbiology, 2002
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Application of antimicrobial treatments in a commercial simulation to reduce E. coli O157: H7 and Salmonella spp. in beef trim and in ground beef
Chance Brooks
2006
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The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers
David McDowell
International Journal of Food Microbiology, 2002
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Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System
John Sofos
Journal of Food Science, 2010
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Effects of Simulated Dry and Wet Chilling and Aging of Beef Fat and Lean Tissues on the Reduction of Escherichia coli O157:H7 and Salmonella
Andrea Garmyn
Journal of Food Protection, 2011
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Inactivation of Escherichia coli O157:H7 in Moisture-Enhanced Nonintact Beef by Pan-Broiling or Roasting with Various Cooking Appliances Set at Different Temperatures
John Sofos
Journal of Food Science, 2011
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Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef
Irene Grant
Food microbiology, 2018
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Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and Z-values
Dr. Md. Latiful Bari
International Journal of Food Microbiology, 1997
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Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders
Latiful Bari
Journal of Food Protection, 2009
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Efficacy of Chemical Interventions against Escherichia coli O157:H7 and Multidrug-Resistant and Antibiotic-Susceptible Salmonella on Inoculated Beef Trimmings
John Sofos
Journal of Food Protection, 2012
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Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field
Malek Amiali
Journal of Food Science, 2006
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A Comparison Study of Quality Attributes of Ground Beef and Veal Patties and Thermal Inactivation of Escherichia coli O157:H7 after Double Pan-Broiling Under Dynamic Conditions
Amanda McKeith
Foods
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Validation of lactic acid bacteria, lactic acid, and acidified sodium chlorite as decontaminating interventions to control Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 in mechanically tenderized and brine-enhanced (nonintact) beef at the purveyor
Chance Brooks
Journal of food protection, 2010
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Inhibition of Beef Isolates of E. coli O157:H7 by Orange Oil at Various Temperatures
Corliss A. O’Bryan
Journal of Food Science, 2012
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Interventions to reduce/eliminate Escherichia coli O157:H7 in ground beef
Norasak Kalchayanand
Meat Science, 2007
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Inactivation of Escherichia coli O157: H7 in liquid whole egg using combined pulsed electric field and thermal treatments
Malek Amiali
LWT-Food Science and …, 2006
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EFFECTS OF SHELF LIFE ENHANCERS AND MICROBIAL LOAD ON ESCHERICHIA COLI K12 SURVIVAL IN INJECTED BEEF STRIP STEAKS
Martha Rojas
Journal of Muscle Foods, 2007
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Elimination of Pathogen Escherichia coli O157:H7 in Ground Beef by a Newly Isolated Strain of Lactobacillus acidophilus during Storage at 5°C
Alireza Goodarzi
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Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken
James Lyng
Food Control, 2012
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Evaluation of Commonly Used Antimicrobial Interventions for Fresh Beef Inoculated with Shiga Toxin–Producing Escherichia coli Serotypes O26, O45, O103, O111, O121, O145, and O157:H7
Terrance Arthur
Journal of Food Protection, 2012
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Thermal Inactivation of Acid, Cold, Heat, Starvation, and Desiccation Stress–Adapted Escherichia coli O157:H7 in Moisture-Enhanced Nonintact Beef
John Sofos
Journal of Food Protection, 2011
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Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups
Nikolaos Andritsos
Journal of Food Science, 2012
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Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde
Mary anne Amalaradjou
Food Microbiology, 2010
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