Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ann M. Roering"'
Autor:
Charles W. Kaspar, Anne M. Ihnot, Timothy D. Lorang, John B. Luchansky, Rachel K. Wierzba, Ann M. Roering, Nancy G. Faith
Publikováno v:
Journal of Food Protection. 61:383-389
Pepperoni batter was prepared with fat contents of about 15, 20, and 32% (wt/wt) and inoculated with a pediococcal starter culture and ≥2.0 X 10 7 CFU/g of a five-strain inoculum of Escherichia coli O157:H7. The batter was fermented at 96°F (ca. 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29a4b2f6eb732da2f8b81d69f2d7015e
https://doi.org/10.4315/0362-028x-61.4.383
https://doi.org/10.4315/0362-028x-61.4.383
Publikováno v:
Journal of Food Safety. 18:49-56
Packages containing chubs of summer sausage were inoculated with about 108 cfu/mL of a three-strain mixture of Listeria monocytogenes and vacuum sealed. The fate of the pathogen was then monitored after pasteurization at 150F (66C), 170F (77C), 190F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8d38a4d102e300a87be88c2cd042525
https://doi.org/10.1111/j.1745-4565.1998.tb00201.x
https://doi.org/10.1111/j.1745-4565.1998.tb00201.x
Autor:
Ann M. Roering, Charles W. Kaspar, Steven C. Ingham, Susan E. Ansay, Anne M. Ihnot, John B. Luchansky
Publikováno v:
International journal of food microbiology. 46(3)
This study compared the survival of three-strain mixtures (ca. 10(7) CFU ml(-1) each) of Salmonella typhimurium DT104, Listeria monocytogenes, and Escherichia coli O157:H7 in pasteurized and unpasteurized preservative-free apple cider (pH 3.3-3.5) du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc82300ffd5baaca2b2d7d3358e43e04
https://pubmed.ncbi.nlm.nih.gov/10100906
https://pubmed.ncbi.nlm.nih.gov/10100906
Publikováno v:
International journal of food microbiology. 40(1-2)
Pepperoni batter (ca. 70% pork:30% beef) was prepared and subsequently inoculated with a six-strain cocktail (ca. 4.4 x 10(7) per gram batter) of Salmonella typhimurium DT104. After fermentation at 36 degrees C and 92% relative humidity (RH) toor = p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ed76183c88159f628d8d9b11a816028
https://pubmed.ncbi.nlm.nih.gov/9600617
https://pubmed.ncbi.nlm.nih.gov/9600617
Publikováno v:
Journal of Food Safety; 1998, Vol. 18 Issue 1, p49-56, 8p