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Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing.
Microorganisms. 2020 Mar 3;8(3):360. doi: 10.3390/microorganisms8030360.
Microorganisms. 2020.
PMID: 32138184
Free PMC article.
Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs.
Porto-Fett AC, Oliver M, Daniel M, Shoyer BA, Stahler LJ, Shane LE, Kassama LS, Jackson-Davis A, Luchansky JB.
Porto-Fett AC, et al. Among authors: kassama ls.
J Food Prot. 2016 May;79(5):723-31. doi: 10.4315/0362-028X.JFP-15-427.
J Food Prot. 2016.
PMID: 27296418
Free article.
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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods.
Jackson-Davis A, White S, Kassama LS, Coleman S, Shaw A, Mendonca A, Cooper B, Thomas-Popo E, Gordon K, London L.
Jackson-Davis A, et al. Among authors: kassama ls.
J Food Prot. 2023 Feb;86(2):100025. doi: 10.1016/j.jfp.2022.100025. Epub 2022 Dec 9.
J Food Prot. 2023.
PMID: 36916569
Free article.
Review.
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