Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Harry M. Marks"'
Publikováno v:
Human and Ecological Risk Assessment: An International Journal. 23:1830-1856
Microbial risk assessors often make simplifying assumptions that lead to the selection of simple concave functions with low-dose linearity, consistent with no-threshold and single-hit hypotheses, as default dose–response model forms. However, evide
Autor:
Margaret E. Coleman, Harry M. Marks
Publikováno v:
Human and Ecological Risk Assessment: An International Journal. 23:1857-1876
An “expansive” risk assessment approach is illustrated, characterizing dose–response relationships for salmonellosis in light of the full body of evidence for human and murine superorganisms. Risk assessments often require analysis of costs and
Autor:
Margaret E. Coleman, Darrell W. Donahue, Harry M. Marks, Jason E. Comer, Sarah C. Taft, Stephanie A. Hines, Timothy A. Bartrand
Publikováno v:
Risk Analysis. 37:943-957
Survival models are developed to predict response and time-to-response for mortality in rabbits following exposures to single or multiple aerosol doses of Bacillus anthracis spores. Hazard function models were developed for a multiple-dose data set t
Publikováno v:
Foodborne Pathogens and Disease. 10:492-499
The goal of this study was to determine the inactivation kinetics of Salmonella in commercial 10% salted liquid whole egg (LWE) to assist the U.S. Department of Agriculture in writing new liquid egg pasteurization guidelines. Current data are not suf
Autor:
Alex Warning, Harry M. Marks, Vijay K. Juneja, Tim B. Mohr, Ashim K. Datta, Sudarsan Mukhopadhyay
Publikováno v:
Food and Bioprocess Technology. 7:437-446
The effects and interactions of heating temperature (60 °C to 73.9 °C), salt (0.0 % to 4.5 % w/v), sodium pyrophosphate (0.0 % to 0.5 % w/v), and sodium lactate (0.0 % to 4.5 % w/v) on the heat resistance of a five-strain mixture of Listeria monocy
Publikováno v:
Food Control. 28:250-257
Selection of microbiologic standards for application to raw meat and poultry commodities should consider the public health benefits of such standards. This study describes a simplified framework for quantifying the public health benefits of a microbi
Publikováno v:
Journal of Food Protection. 74:882-892
There is no suitable model for predicting thermal inactivation kinetics of Salmonella spp. for many types of liquid egg products, including salted liquid egg yolk, for use in updating U.S. Department of Agriculture (USDA) pasteurization guidelines. T
Publikováno v:
Food Microbiology. 28:791-795
Comparison of Clostridium perfringens spore germination and outgrowth in cooked uncured products during cooling for different meat species is presented. Cooked, uncured product was inoculated with C. perfringens spores and vacuum packaged. For the is
Publikováno v:
Innovative Food Science & Emerging Technologies. 11:146-154
A predictive dynamic model for Clostridium perfringens spore germination and outgrowth in cooked pork products during cooling is presented. Cooked, ground pork was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experime
Autor:
Harry M Marks
Publikováno v:
Journal of the Royal Society of Medicine. 100:242-247
Additional material for this article is available from the James hind Library website [ http://www.jameslindlibrary.org ], where this article was previously published.