(Q44137344)

English

Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades

scientific article published in September 2002

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades (English)

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

Escherichia coli

1 reference

based on heuristic

inferred from title

author name string

Mehmet Calicioglu

1

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

John N Sofos

2

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

John Samelis

3

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

Patricia A Kendall

4

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

Gary C Smith

5

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

publication date

1 September 2002

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

number of pages

12

1 reference

based on heuristic

inferred from page(s)

Journal of Food Protection

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

65

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

9

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

1394-1405

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Resistance responses of microorganisms in food environments

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Cell density dependent acid sensitivity in stationary phase cultures of enterohemorrhagic Escherichia coli O157:H7.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a home-style dehydrator

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Heat tolerance of Salmonella typhimurium DT104 isolates attached to muscle tissue

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Differentiation of the effects of lethal pH and water activity: food safety implications.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.9.1394

21 January 2018

Identifiers

10.4315/0362-028X-65.9.1394

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

30 November 2017

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