Zobrazeno 1 - 10 of 34 pro vyhledávání: '"J G, Bradshaw"'
1
Thermal Resistance of Listeria spp. in Milk
Autor: R. M. Twedt, J. G. Bradshaw, James T. Peeler
Publikováno v: Journal of food protection. 54(1)
The thermal resistance of one strain each of Listeria ivanovii , L. seeligeri , and L. welshimeri and three L. monocytogenes strains was determined in raw and sterile milk. Listeria spp. suspended in milk at concentrations of 1 × 105 cells/ml were h
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7f70ead2825bbbca910b5b9b10b072e
https://pubmed.ncbi.nlm.nih.gov/31051578
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2
Growth of Salmonella enteritidis in Yolk of Shell Eggs from Normal and Seropositive Hens
Autor: Evelyn Forney, J. G. Bradshaw, Joseph M. Madden, Dhirendra B. Shah
Publikováno v: Journal of food protection. 53(12)
The growth of Salmonella enteritidis inoculated into the yolks of shell eggs from normal and seropositive hens was determined at various temperatures. All eggs were inoculated with approximately 1 colony-forming unit (CFU)/g of yolk. In eggs from nor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9510287d5d6dce2b0b1bcd68352f054
https://pubmed.ncbi.nlm.nih.gov/31018261
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3
High-Temperature Short-Time Pasteurization Inactivates Listeria monocytogenes
Autor: R G Crawford, Joseph Lovett, James W. Messer, Martin J. Vandermaaten, Irene V. Wesley, Catherine W. Donnelly, D W Francis, J. G. Bradshaw
Publikováno v: Journal of food protection. 53(9)
Full scare commercial pasteurization equipment operated at 72-73°C with a holding time of 15-16 s was used to determine the ability of commercial thermal processing to inactivate Listeria monocytogenes strain Scott A. Three methods of providing L. m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69dada4790b95c258fce3e1826a039a0
https://pubmed.ncbi.nlm.nih.gov/31018320
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4
Thermal Resistance of Listeria monocytogenes in Dairy Products
Autor: J. G. Bradshaw, R. M. Twedt, J. M. Hunt, J. J. Corwin, James T. Peeler
Publikováno v: Journal of food protection. 50(7)
The thermal resistance of Listeria monocytogenes strain Scott A that had been associated with a recent milkborne outbreak of listeriosis was determined in whole and skim milk, heavy cream, and ice cream mix. L. monocytogenes suspended at concentratio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3cc0ee5a687148ba0b687d78ad3c4ef
https://pubmed.ncbi.nlm.nih.gov/30965488
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5
Heat Processing of Oysters Naturally Contaminated with Vibrio cholerae Serotype 01
Autor: J. G. Bradshaw, Brenda K. Boutin, William H. Stroup
Publikováno v: Journal of food protection. 45(2)
Pathogenic Vibrio cholerae 0-Group 1 survived for more than 3 weeks in artificial sea water with little loss in viability. Live oysters placed in such contaminated, artificial sea water took up but did not concentrate V. cholerae . Heat treatments pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c12cff746898e5b46ca8b5ca6ceab665
https://pubmed.ncbi.nlm.nih.gov/30866194
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6
Thermal Resistance of Egg-Associated Epidemic Strains of Salmonella enteritidis
Autor: James T. Peeler, Dhirendra B. Shah, J. G. Bradshaw
Publikováno v: Journal of Food Science. 56:391-393
Seventeen strains of Salmonella enteritidis isolated from patients and various implicated products from 5 egg-associated outbreaks of salmonellosis were investigated for plasmid content, phage type and thermal resistance. D values obtained at 57.2 an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dd6ab388b5abe038d1b3728e1063e30a
https://doi.org/10.1111/j.1365-2621.1991.tb05287.x
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7
Thermal Inactivation of Phosphatase by the AOAC-V Method
Autor: J. G. Bradshaw, G.K. Murthy, James T. Peeler
Publikováno v: Journal of Food Protection. 53:969-971
Thermal inactivation of phosphatase in raw whole milk was determined by the AOAC-V method. D-values in duplicate experiments at temperatures of 63.3, 66.1, 68.9, and 71.7°C were 332.0 and 338.0 s, 91.6 and 90.2 s, 31.4 and 27.6 s, and 9.9 and 8.9 s,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99d4cfe27e126d33e001e21eb22e90c0
https://doi.org/10.4315/0362-028x-53.11.969
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9
Thermal inactivation of Listeria monocytogenes within bovine milk phagocytes
Autor: R G Crawford, C M Beliveau, James T. Peeler, J T Tierney, J. G. Bradshaw, E H Briggs, C W Donnelly, V K Bunning
Publikováno v: Applied and Environmental Microbiology. 54:364-370
Thermal resistance of intracellular and freely suspended Listeria monocytogenes that was associated with a milkborne outbreak of listeriosis was studied by using the sealed tube and slug flow heat exchanger methods. Test temperatures for the former m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e624a2d792f4100274851090c3e1e413
https://doi.org/10.1128/aem.54.2.364-370.1988
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10
Heat Penetration for Sliced Mushrooms in Brine Processed in Still and Agitating Retorts with Comparisons to Spore Count Reduction
Autor: J. G. Bradshaw, Maurice R. Berry
Publikováno v: Journal of Food Science. 47:1698-1704
Retail and institutional cans of sliced mushrooms in brine were heated in still and agitating retorts. The Fo values and heat penetration factors were determined from time-temperature data for various brine headspaces, reel speeds, and fill weights.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::950d26757ecf3e1fcac5568be9662fb4
https://doi.org/10.1111/j.1365-2621.1982.tb05015.x
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