Zobrazeno 1 - 10
of 122
pro vyhledávání: '"H. Ingham"'
Publikováno v:
Journal of Food Protection. 80:2014-2021
Thermal inactivation kinetics for single strains of Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes, and Salmonella enterica were measured in acidified tryptic soy broth (TSB; pH 4.5) heated at 54°C. Inactivation curves also we
Autor:
Barbara H. Ingham, Dörte Döpfer, Andrew L. Milkowski, Kelly S. Anklam, Catherine M. Fick, Megan Kulow, Kaushi S. T. Kanankege, Charles W. Kaspar
Publikováno v:
Food Microbiology. 63:228-238
Six major Shiga toxin producing Escherichia coli (STEC) serogroups: O26, O103, O145, O111, O121, and O45 have been declared as adulterants in federally inspected raw beef in the USA effective June 4th, 2012 in addition to the routinely tested STEC O1
Publikováno v:
ACS Symposium Series ISBN: 9780841234598
ACS Symposium Series
ACS Symposium Series
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a09008c74c3f27766ddeae86a4c391ea
https://doi.org/10.1021/bk-2019-1320.ch007
https://doi.org/10.1021/bk-2019-1320.ch007
Autor:
Parviz Rahimi, Cesar Ovalles, Yunlong Zhang, Jeramie J. Adams, Amy J. Cairns, Katherine L. Hull, Mohammed Sayed, Helen W. Hernandez, Alyssa Perrard, Eleazar Mendoza Gonzalez, Wesley Ehlert, Siwar Trabelsi, Michael P. Hoepfner, Yuan Yang, Michael E. Moir, Kaushik Sivaramakrishnan, Arno de Klerk, Vinay Prasad, E. Rogel, K. Hench, P. Hajdu, H. Ingham, Michela Martinelli, Mohammad Mehrbod, Uschi M. Graham, Yongfeng Hu, Muthu K. Gnanamani, Gary Jacobs, Estrella Rogel, Matthew Hurt, Viorel Duma, Harris Morazan, Kyle Hench, Moumita Dutta, Annie Pathiparampil, Deanna Quon, Jimmy Tan, Laura Poirier, Lidia Berhane, Francisco Lopez-Linares, Ken G. Huang, Yaya A. Zhu, Fei Ren, Yuxia Zhu, Qianqian Liu, Haoming Wu
Autor:
Barbara H. Ingham
Publikováno v:
Journal of Nutrition Education and Behavior. 52:754
Publikováno v:
Food Science & Nutrition
We processed applesauce, tomato juice, and cranberries in pint jars in a boiling water canner to test thermal processing theories against home canning of high-acid foods. For each product, thermocouples were placed at various heights in the jar. Valu
Publikováno v:
Journal of Food Protection. 77:1617-1623
Understanding the survival and growth of non-O157 Shiga toxin-producing Escherichia coli (STEC) strains under cold temperatures may be important for protecting public health. The aim of this study was to compare the growth of three strains of each of
Publikováno v:
Journal of Food Protection. 77:1501-1511
The non-O157 Shiga toxigenic Escherichia coli (STEC) serogroups most commonly associated with illness are O26, O45, O103, O111, O121, and O145. We compared the thermal tolerance (D55°C) of three or more strains of each of these six non-O157 STEC ser
Akademický článek
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Autor:
Renae R Geier, Sarah K. Engstrom, Wan Mei Leong, Steve C. Ingham, Barbara H. Ingham, Marianne Smukowski
Publikováno v:
Journal of Food Protection. 77:1275-1288
Potentially hazardous foods require time/temperature control for safety. According to the U.S. Food and Drug Administration Food Code, most cheeses are potentially hazardous foods based on pH and water activity, and a product assessment is required t