(Q50425106)

English

Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels.

scientific article published in September 2014

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scholarly article

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels. (English)

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

heat acclimation

1 reference

based on heuristic

inferred from title

Escherichia coli

1 reference

based on heuristic

inferred from title

thermal tolerance

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based on heuristic

inferred from title

author name string

Akhila Vasan

1

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

Renae Geier

2

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

Steve C Ingham

3

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

Barbara H Ingham

4

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

publication date

1 September 2014

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

Journal of Food Protection

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

77

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

9

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

1501-1511

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

Rapid and reliable detection of Shiga toxin-producing Escherichia coli by real-time multiplex PCR.

1 reference

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21 January 2018

Regression to the mean: what it is and how to deal with it.

1 reference

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Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

1 reference

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21 January 2018

Lethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.

1 reference

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21 January 2018

Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.

1 reference

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21 January 2018

Increased recognition of non-O157 Shiga toxin-producing Escherichia coli infections in the United States during 2000-2010: epidemiologic features and comparison with E. coli O157 infections

1 reference

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21 January 2018

A comparative heat inactivation study of indigenous microflora in beef with that of Listeria monocytogenes, Salmonella serotypes and Escherichia coli O157:H7.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content.

1 reference

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21 January 2018

Modeling non-linear survival curves to calculate thermal inactivation of salmonella in poultry of different fat levels.

1 reference

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21 January 2018

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

1 reference

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21 January 2018

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Thermal inactivation D- and z-values of Salmonella serotypes and listeria innocua in chicken patties, chicken tenders, franks, beef patties, and blended beef and turkey patties.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Thermal process validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground turkey and beef products.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Thermal inactivation studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ready-to-eat chicken-fried beef patties.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Genome sequence of enterohaemorrhagic Escherichia coli O157:H7

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Hemorrhagic Colitis Associated with a RareEscherichia coliSerotype

1 reference

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21 January 2018

Foodborne illness acquired in the United States--major pathogens

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Thermal tolerance characteristics of non-O157 Shiga toxigenic strains of Escherichia coli (STEC) in a beef broth model system are similar to those of O157:H7 STEC.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X.JFP-14-106

21 January 2018

Survival of antibiotic resistant and antibiotic sensitive strains of E. coli O157 and E. coli O26 in food matrices

1 reference

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21 January 2018

Identifiers

10.4315/0362-028X.JFP-14-106

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

1 reference

Europe PubMed Central

13 March 2018

http://europepmc.org/abstract/MED/25198841

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