(Q50102404)

24 February 2018

title

Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades (English)

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

25 March 2024

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

25 March 2024

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

25 March 2024

author name string

Mehmet Calicioglu

1

1 reference

24 February 2018

John Samelis

3

1 reference

24 February 2018

John N. Sofos

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14580973

25 March 2024

Patricia A. Kendall

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14580973

25 March 2024

Gary C. Smith

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A14580973

25 March 2024

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=14580973

25 March 2024

publication date

1 December 2003

1 reference

24 February 2018

15 December 2003

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=14580973

full work available at URL

25 March 2024

https://api.elsevier.com/content/article/PII:S0168160503001077?httpAccept=text/xml

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

https://api.elsevier.com/content/article/PII:S0168160503001077?httpAccept=text/plain

25 March 2024

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

International Journal of Food Microbiology

25 March 2024

published in

1 reference

24 February 2018

volume

89

1 reference

24 February 2018

issue

1

1 reference

24 February 2018

page(s)

51-65

1 reference

24 February 2018

Sensitization of Listeria monocytogenes to low pH, organic acids, and osmotic stress by ethanol

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Resistance of Acid-Adapted Salmonellae to Organic Acid Rinses on Beef †

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

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/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Acid resistance in enteric bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Symposium on 'nutritional effects of new processing technologies'. New processing technologies: an overview.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Fate of Escherichia coli O157:H7, Listeria monocytogenes , and Salmonella typhimurium during Preparation and Storage of Beef Jerky

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Fate of Listeria monocytogenes and Salmonella Species in Ground Beef Jerky

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Home-style beef jerky: effect of four preparation methods on consumer acceptability and pathogen inactivation.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Beef Jerky: Viability of Food-Poisoning Microorganisms on Jerky during its Manufacture and Storage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Beef Jerky: Fate of Staphylococcus aureus in Marinated and Corned Beef during Jerky Manufacture and 2.5°C Storage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Biphasic thermal inactivation kinetics in Salmonella enteritidis PT4

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Heat tolerance of Salmonella typhimurium DT104 isolates attached to muscle tissue

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditions

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Basic aspects of food preservation by hurdle technology

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Acid adaptation promotes survival of Salmonella spp. in cheese

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Acid adaptation sensitizes Salmonella typhimurium to hypochlorous acid

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

Survival of Escherichia coli O157:H7 and Salmonella spp. in Acidic Condiments

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900107-7

7 January 2021

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

23

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

25 March 2024

31

1 reference

https://api.crossref.org/works/10.1016/S0168-1605(03)00107-7

25 March 2024

Identifiers

1 reference

24 February 2018

1 reference

24 February 2018