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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.
Stella JM, Luchansky JB, Miller K, Shoyer BA, Shane LE, McGeary L, Osoria M, Stahler LJ, Sevart NJ, Phebus RK, Thippareddi H, Porto-Fett ACS. Stella JM, et al. Among authors: shane le. J Food Prot. 2017 Aug;80(8):1393-1400. doi: 10.4315/0362-028X.JFP-16-406. J Food Prot. 2017. PMID: 28726488 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. 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.
Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver.
Porto-Fett ACS, Shoyer BA, Shane LE, Osoria M, Henry E, Jung Y, Luchansky JB. Porto-Fett ACS, et al. Among authors: shane le. J Food Prot. 2019 Jun;82(6):980-987. doi: 10.4315/0362-028X.JFP-18-423. J Food Prot. 2019. PMID: 31121105 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: shane le. 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.
17 results