Pages that link to "Q126917177"
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The following pages link to John B Luchansky (Q126917177):
Displaying 50 items.
- Whole genome comparisons of serotype 4b and 1/2a strains of the food-borne pathogen Listeria monocytogenes reveal new insights into the core genome components of this species (Q22065989) (← links)
- Isolation of Escherichia coli O157:H7 from intact colon fecal samples of swine (Q34219206) (← links)
- Relatedness of Listeria monocytogenes Isolates recovered from selected ready-to-eat foods and listeriosis patients in the United States (Q34232237) (← links)
- Use of pulsed-field gel electrophoresis to characterize the heterogeneity and clonality of salmonella isolates obtained from the carcasses and feces of swine at slaughter (Q35153984) (← links)
- Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs (Q36050834) (← links)
- Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef (Q36482961) (← links)
- Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates (Q36845045) (← links)
- Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings (Q38672511) (← links)
- The role of L. monocytogenes serotype 4b gtcA in gastrointestinal listeriosis in A/J mice (Q39920121) (← links)
- Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle (Q40964930) (← links)
- Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef (Q41439385) (← links)
- Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill (Q42630661) (← links)
- Animal and environmental impact on the presence and distribution of Salmonella and Escherichia coli in hydroponic tomato greenhouses (Q43360456) (← links)
- Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage (Q43728615) (← links)
- Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami (Q43769625) (← links)
- Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef (Q43864956) (← links)
- Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C. (Q43891096) (← links)
- Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage (Q44179782) (← links)
- Use of pulsed-field gel electrophoresis to monitor a five-strain mixture of Listeria monocytogenes in frankfurter packages (Q44557060) (← links)
- Intragastric inoculation with a cocktail of Listeria monocytogenes strains does not potentiate the severity of infection in A/J mice compared to inoculation with the individual strains comprising the cocktail (Q44672545) (← links)
- Effect of reheating on viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters following refrigerated or frozen storage (Q44724228) (← links)
- Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters (Q44901793) (← links)
- Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C. (Q44998480) (← links)
- Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast (Q45013215) (← links)
- Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade (Q45057619) (← links)
- Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage (Q46154592) (← links)
- Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal (Q46401925) (← links)
- Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures (Q46403292) (← links)
- An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores (Q46437885) (← links)
- Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants (Q46531300) (← links)
- Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes (Q46896833) (← links)
- A case report of sporadic ovine listerial menigoencephalitis in Iowa with an overview of livestock and human cases (Q48524805) (← links)
- Effects of suspension in emulsified wiener or incubation in wiener packages on the virulence of Listeria monocytogenes Scott A in intragastrically inoculated A/J mice (Q48965607) (← links)
- Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye. (Q49974747) (← links)
- Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco (Q49997229) (← links)
- Prevalence, distribution, and molecular characterization of Salmonella recovered from swine finishing herds and a slaughter facility in Santa Catarina, Brazil (Q50034984) (← links)
- Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆ (Q50047122) (← links)
- Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky (Q50061525) (← links)
- 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 (Q50202235) (← links)
- Comparison of automated BAX PCR and standard culture methods for detection of Listeria monocytogenes in blue Crabmeat (Callinectus sapidus) and blue crab processing plants (Q50267124) (← links)
- Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions (Q50796749) (← links)
- Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†. (Q52605093) (← links)
- 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. (Q54304862) (← links)
- 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. (Q54344818) (← links)
- Testing of swine feces obtained through the National Animal Health Monitoring System's Swine 2000 study for the presence of Escherichia coli O157:H7. (Q54438561) (← links)
- Inactivation of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Shiga Toxin-Producing Escherichia coli in Brine-Injected, Gas-Grilled Steaks (Q84526766) (← links)
- Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling (Q84591659) (← links)
- Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina (Q87859850) (← links)
- Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C (Q88290568) (← links)
- Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C (Q89135883) (← links)