Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Text availability

Article attribute

Article type

Publication date

Search Results

18 results

Filters applied: . Clear all
Results are displayed in a computed author sort order. The Results By Year timeline is not available.
Page 1
Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices.
Luchansky JB, Barlow K, Webb B, Beczkiewicz A, Merrill B, Vinyard BT, Shane LE, Shoyer BA, Osoria M, Campano SG, Porto-Fett ACS. Luchansky JB, et al. Among authors: campano sg. J Food Prot. 2024 Mar;87(3):100222. doi: 10.1016/j.jfp.2024.100222. Epub 2024 Jan 12. J Food Prot. 2024. PMID: 38218339 Free article.
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.
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.
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.
18 results