(Q34555662)

3 August 2017

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title

Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products (English)

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3 August 2017

Alicia Orta-Ramirez

1

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3 August 2017

Denise M Smith

series ordinal

2

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3 August 2017

publication date

1 January 2002

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Advances in food and nutrition research

3 August 2017

published in

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3 August 2017

volume

44

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3 August 2017

page(s)

147-194

1 reference

Lactate Dehydrogenase as Safe Endpoint Cooking Indicator in Poultry Breast Rolls: Development of Monoclonal Antibodies and Application to Sandwich Enzyme-Linked Immunosorbent Assay (ELISA)

3 August 2017

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7 January 2021

Campylobacter jejuni survival in chicken meat as a function of temperature

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7 January 2021

Evaluation of Heat Treatment of Turkey Breast Meat by Biochemical Methods

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7 January 2021

Rapid Fluorometric Analysis of Acid Phosphatase Activity in Cooked Poultry Meat

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7 January 2021

Time Temperature Heating Effect on Biuret-Positive Water-Extractable Porcine and Bovine Muscle Proteins

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Effect of Heating on Water Soluble Biuret-Positive Compounds of Canned Cured Pork Picnic Shoulder

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7 January 2021

Pyruvate Kinase Activity as an Indicator of Temperature Attained During Cooking of Cured Pork

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7 January 2021

Thermostability of soluble and immobilized alpha-amylase from Bacillus licheniformis

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7 January 2021

DSC and protein-based time-temperature integrators: Case study of alpha-amylase stabilized by polyols and/or sugar

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7 January 2021

THERMAL RESISTANCE OF YERSINIA ENTEROCOLITICA AND LISTERIA MONOCYTOGENES IN MEAT AND POTATO SUBSTRATES

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Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis

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7 January 2021

Lethality of Heat to Listeria monocytogenes Scott A: D-Value and Z-Value Determinations in Ground Beef and Turkey

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7 January 2021

Hamburgers and Broiler Chickens as Potential Sources of Human Campylobacter Enteritis

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7 January 2021

Fate of Salmonella Inoculated into Beef for Cooking

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7 January 2021

Survival of Salmonella Species Heated by Microwave Energy in a Liquid Menstruum Containing Food Components

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7 January 2021

Evaluation of the integrated time‐temperature effect in thermal processing of foods

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7 January 2021

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

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7 January 2021

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

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7 January 2021

Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors

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7 January 2021

Lethality of Heat to Escherichia coli 0157:H7: D-Value and Z-Value Determinations in Ground Beef

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7 January 2021

Use of a Modified Gompertz Equation to Model Nonlinear Survival Curves for Listeria monocytogenes Scott A

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7 January 2021

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7 January 2021

Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg , and Enzymes with Potential as Time-Temperature Indicators in Ground Beef

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7 January 2021

Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin

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7 January 2021

Reinterpretation of microbial survival curves

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7 January 2021

Evaluating a Ground-Beef Patty Cooking Process Using the General Method of Process Calculation

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7 January 2021

Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties

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7 January 2021

Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg White †

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7 January 2021

SDS-Gradient Gel Electrophoretic Separation of Muscle Polypeptides for the Estimation of Maximum Cooking Temperatures in Meat

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7 January 2021

Effect of heating rate on the thermal inactivation of Listeria monocytogenes.

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7 January 2021

Salmonella : A Postmodern Pathogen

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7 January 2021

Worldwide Surveillance of Foodborne Disease: the Need to Improve †

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7 January 2021

Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A Review

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7 January 2021

Evaluation of Creatine Phosphokinase Activity as a Means of Determining Cooking End-Point Temperature

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7 January 2021

Effect of Precooking Conditions on Color of Cooked Beef Patties ‡

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7 January 2021

COOKED COLOR OF PATTIES PROCESSED FROM VARIOUS COMBINATIONS OF NORMAL OR HIGH pH BEEF AND LEAN FINELY TEXTURED BEEF

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7 January 2021

The Development and Use of an α-Amylase-based Time–Temperature Integrator to Evaluate in-Pack Pasteurization Processes

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7 January 2021

Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products

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7 January 2021

Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat

1 reference

https://api.crossref.org/works/10.1016%2FS1043-4526%2802%2944004-1

7 January 2021

Lactate Dehydrogenase Polyclonal Antibody Sandwich ELISA for Determination of Endpoint Heating Temperatures of Ground Beef

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7 January 2021

Changes in Heat Resistance of Escherichia coli O157:H7 Following Heat Shock

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7 January 2021

10.1016/S1043-4526(02)44004-1

Identifiers

DOI

1 reference

3 August 2017

1 reference