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Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C.
Koutsoumanis KP, Ashton LV, Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Koutsoumanis KP, et al. Among authors: belk ke. J Food Prot. 2004 Dec;67(12):2703-11. doi: 10.4315/0362-028x-67.12.2703. J Food Prot. 2004. PMID: 15633675 Free article.
Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid.
Stopforth JD, Skandamis PN, Ashton LV, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Stopforth JD, et al. Among authors: belk ke. Appl Environ Microbiol. 2006 Jan;72(1):672-9. doi: 10.1128/AEM.72.1.672-679.2006. Appl Environ Microbiol. 2006. PMID: 16391106 Free PMC article.
Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Geornaras I, et al. Among authors: belk ke. Food Microbiol. 2006 Dec;23(8):762-71. doi: 10.1016/j.fm.2006.01.008. Epub 2006 Mar 20. Food Microbiol. 2006. PMID: 16943080
222 results