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Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method.
Porto-Fett AC, Campano SG, Smith JL, Oser A, Shoyer B, Call JE, Luchansky JB. Porto-Fett AC, et al. Among authors: campano sg. Meat Sci. 2010 Jun;85(2):312-8. doi: 10.1016/j.meatsci.2010.01.020. Epub 2010 Feb 4. Meat Sci. 2010. PMID: 20374905
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.
Porto-Fett AC, Campano SG, Shoyer BA, Israeli D, Oser A, Luchansky JB. Porto-Fett AC, et al. Among authors: campano sg. J Food Prot. 2015 May;78(5):927-33. doi: 10.4315/0362-028X.JFP-14-467. J Food Prot. 2015. PMID: 25951386 Free article.
Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage.
Shane LE, Porto-Fett ACS, Shoyer BA, Phebus RK, Thippareddi H, Hallowell A, Miller K, Foster-Bey L, Campano SG, Taormina PJ, Glowski DL, Tompkin RB, Luchansky JB. Shane LE, et al. Among authors: campano sg. Ital J Food Saf. 2018 Jul 3;7(2):7250. doi: 10.4081/ijfs.2018.7250. eCollection 2018 Jul 3. Ital J Food Saf. 2018. PMID: 30046561 Free PMC article.
Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage.
Luchansky JB, Mayhew M, Jung Y, Klinedinst A, Harkins L, Shane LE, Osoria M, McGEARY L, Trauger Z, Shoyer BA, Chapman B, Cope SJ, Campano SG, Porto-Fett ACS. Luchansky JB, et al. Among authors: campano sg. J Food Prot. 2019 Jul;82(7):1249-1264. doi: 10.4315/0362-028X.JFP-18-453. J Food Prot. 2019. PMID: 31237790 Free article.
18 results