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Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef

Journal of applied microbiology, 1998-04, Vol.84 (4), p.677-684

1998

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Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 °C

International journal of food microbiology, 2005, Vol.100 (1), p.335-344

2005

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Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures

Food microbiology, 2007-05, Vol.24 (3), p.211-218

2007

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Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef

Journal of food protection, 1994-05, Vol.57 (5), p.393-398

1994

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Transfer coefficient models for Escherichia coli O157:H7 on contacts between beef tissue and high-density polyethylene surfaces

Journal of food protection, 2006-06, Vol.69 (6), p.1248-1255

2006

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Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E

Journal of food safety, 1993-05, Vol.13 (3), p.159-175

1993

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Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157:H7—relevance to risk assessment

International journal of food microbiology, 2003-06, Vol.83 (2), p.147-160

2003

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Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and Z-values

International journal of food microbiology, 1997-04, Vol.35 (3), p.231-237

1997

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Influence of growth temperature on injury and death of Listeria monocytogenes Scott A during a mild heat treatment

Journal of food protection, 1991-03, Vol.54 (3), p.166-169

1991

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Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7

Food microbiology, 2004-02, Vol.21 (1), p.51-57

2004

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Heat resistance and fatty acid composition of Listeria monocytogenes: effect of pH, acidulant, and growth temperature

Journal of food protection, 1998-06, Vol.61 (6), p.683-687

1998

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Thermal inactivation ofClostridium perfringensvegetative cells in ground beef and turkey as affected by sodium pyrophosphate

Food microbiology, 1998-06, Vol.15 (3), p.281-287

1998

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Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate

Food microbiology, 1998-06, Vol.15 (3), p.281-287

1998

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Lethality of heat to Escherichia coli O157:H7: D- and z-value determinations in turkey, lamb and pork

Food research international, 1999, Vol.32 (1), p.23-28

1999

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Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7

Journal of food safety, 1999-08, Vol.19 (2), p.147-160

1999

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Growth of Escherichia coli O157:H7 at fluctuating incubation temperatures

Journal of food protection, 1995-12, Vol.58 (12), p.1307-1313

1995

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Thermal resistance of nonproteolytic type B and type E Clostridium botulinum spores in phosphate buffer and turkey slurry

Journal of food protection, 1995-07, Vol.58 (7), p.758-763

1995

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Potential for growth from spores of Bacillus cereus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling

Journal of food protection, 1997-03, Vol.60 (3), p.272-275

1997

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Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls

Food microbiology, 1997-02, Vol.14 (1), p.3-9

1997

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Thermal destruction of Escherchia coli O157:H7 in hamburger

Journal of food protection, 1997-10, Vol.60 (10)

1997

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Growth of Clostridium perfringens from spore inocula in sous-vide turkey products

International journal of food microbiology, 1996-09, Vol.31 (1-2)

1996

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The effect of temperature abuse on Clostridium perfringens in cooked turkey stored under air and vacuum

Food microbiology, 1994-06, Vol.11 (3), p.187-193

1994

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Influence of modified atmosphere packaging on growth of Clostridium perfringens in cooked turkey

Journal of food safety, 1996-07, Vol.16 (2), p.141-150

1996

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Influence of the intrinsic properties of food on thermal inactivation of spores of nonproteolytic Clostridium botulinum: development of a predictive model

Journal of food safety, 1995-12, Vol.15

1995

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Growth Temperature and Action of Lysozyme on Listeria monocytogenes

Journal of food science, 1991-07, Vol.56 (4), p.1101-1101

1991

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Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef

Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 °C

Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures

Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef

Transfer coefficient models for Escherichia coli O157:H7 on contacts between beef tissue and high-density polyethylene surfaces

Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E

Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157:H7—relevance to risk assessment

Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and Z-values

Influence of growth temperature on injury and death of Listeria monocytogenes Scott A during a mild heat treatment

Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7

Heat resistance and fatty acid composition of Listeria monocytogenes: effect of pH, acidulant, and growth temperature

Thermal inactivation ofClostridium perfringensvegetative cells in ground beef and turkey as affected by sodium pyrophosphate

Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate

Lethality of heat to Escherichia coli O157:H7: D- and z-value determinations in turkey, lamb and pork

Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7

Growth of Escherichia coli O157:H7 at fluctuating incubation temperatures

Thermal resistance of nonproteolytic type B and type E Clostridium botulinum spores in phosphate buffer and turkey slurry

Potential for growth from spores of Bacillus cereus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling

Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls

Thermal destruction of Escherchia coli O157:H7 in hamburger

Growth of Clostridium perfringens from spore inocula in sous-vide turkey products

The effect of temperature abuse on Clostridium perfringens in cooked turkey stored under air and vacuum

Influence of modified atmosphere packaging on growth of Clostridium perfringens in cooked turkey

Influence of the intrinsic properties of food on thermal inactivation of spores of nonproteolytic Clostridium botulinum: development of a predictive model

Growth Temperature and Action of Lysozyme on Listeria monocytogenes

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