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1.
Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices.
J Food Prot
; 87(3): 100222, 2024 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-38218339
2.
Fate of Listeria monocytogenes, Salmonella spp., and Shiga Toxin-Producing Escherichia coli on Slices of an All-Beef Soppressata during Storage.
Foods
; 12(10)2023 May 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-37238772
3.
Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C.
J Food Prot
; 86(1): 100019, 2023 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36916599
4.
Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage.
J Food Prot
; 85(5): 879-889, 2022 05 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35294002
5.
Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States.
J Food Prot
; 84(2): 220-232, 2021 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32977344
6.
Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying.
J Food Prot
; 83(3): 434-442, 2020 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32053832
7.
Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes within Plant versus Beef Burgers in Response to High Pressure Processing.
J Food Prot
; 83(5): 865-873, 2020 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32027738
8.
Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli.
J Food Prot
; 82(11): 1844-1850, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-31599649
9.
Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers.
J Food Prot
; 82(5): 834-843, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-31009249
10.
Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver.
J Food Prot
; 82(6): 980-987, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-31121105
11.
Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage.
J Food Prot
; 82(7): 1249-1264, 2019 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-31237790
12.
Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C.
J Food Prot
; 81(5): 769-775, 2018 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-29624106
13.
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage.
Ital J Food Saf
; 7(2): 7250, 2018 07 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-30046561
14.
Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli.
J Food Prot
; 80(8): 1393-1400, 2017 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-28726488
15.
Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs.
J Food Prot
; 79(5): 723-31, 2016 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-27296418
16.
Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle.
J Food Prot
; 78(5): 1013-7, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25951399
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