Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Steven C, Ingham"'
Autor:
Loreen P, Sernowski, Steven C, Ingham
Publikováno v:
Journal of food protection. 55(7)
During January-August, 1991, 74 retail ground beef samples were tested for the presence of Escherichia coli O157:H7 using the commercial HEC O157™ ELISA kit. A total of 17 samples (23%) were presumptively positive for E. coli O157:H7. Twenty-nine i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dfda2d4d9fec199129e393804ee8ea5a
https://pubmed.ncbi.nlm.nih.gov/31071901
https://pubmed.ncbi.nlm.nih.gov/31071901
Autor:
Ya-Wen Tsai, Steven C. Ingham
Publikováno v:
Journal of food protection. 60(7)
This study examined the effects of adaptation to acid and storage temperature on the survival of a nonpathogenic Escherichia coli strain, three strains of E. coli O157:H7, and three strains of Salmonella spp. in ketchup, mustard, and sweet pickle rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dbd1bd83e00f8442e74630bd6b95f77
https://pubmed.ncbi.nlm.nih.gov/31026885
https://pubmed.ncbi.nlm.nih.gov/31026885
Publikováno v:
Journal of food protection. 53(4)
Chicken loaves (25g) were prepared from manually deboned broiler leg quarters, sterilized, and cooled. The loaves were inoculated with approximately log CFU/g 3.0 each of Listeria monocytogenes and Pseudomonas fragi , and stored under air and two mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::755fca91fd9cf7ae06d5f1924469a3c3
https://pubmed.ncbi.nlm.nih.gov/31018371
https://pubmed.ncbi.nlm.nih.gov/31018371
Autor:
Steven C, Ingham, Michael W, Moody
Publikováno v:
Journal of food protection. 53(5)
Blue crab ( Callinectes sapidus ) samples were collected from commercial processing plants in Louisiana and examined for microbiological quality. The major processing steps were evaluated for effects on aerobic plate count (APC) and for sources of E.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f47ad173d087f9b1b721be7eb1b9e931
https://pubmed.ncbi.nlm.nih.gov/31018290
https://pubmed.ncbi.nlm.nih.gov/31018290
Publikováno v:
Journal of food protection. 53(7)
Crab meat packaged in plastic (polypropylene, Fisher) jars was sterilized, cooled, and inoculated with approximately 103 cells/g each of Salmonella typhimurium and Pseudomonas fragi . Inoculated samples were packaged either under air or a commercial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fc8479d123ea32a61177264d712144d
https://pubmed.ncbi.nlm.nih.gov/31018364
https://pubmed.ncbi.nlm.nih.gov/31018364
Publikováno v:
Journal of Food Protection. 75:48-61
Added salt, seasonings, and phosphates, along with slow- and/or low-temperature cooking impart desirable characteristics to whole-muscle beef, but might enhance Escherichia coli O157:H7 survival. We investigated the effects of added salt, seasoning,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c52508a9d1c2d63418b51432c1fb7693
https://doi.org/10.4315/0362-028x.jfp-10-531
https://doi.org/10.4315/0362-028x.jfp-10-531
Publikováno v:
Journal of Dairy Science. 94:4237-4241
The objective of this study was to evaluate possible claims by advocates of small-scale dairy farming that milk from smaller Wisconsin farms is of higher quality than milk from larger Wisconsin farms. Reported bulk tank standard plate count (SPC) and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bd1206f87fd855bb5cec00af5174037
https://doi.org/10.3168/jds.2011-4310
https://doi.org/10.3168/jds.2011-4310
Publikováno v:
Journal of Food Protection. 73:1864-1874
We compared the survival of potential pathogen surrogates—meat-hygiene indicators (non–Escherichia coli coliforms), biotype I E. coli, and lactic acid bacteria starter cultures—with survival of an E. coli O157:H7 (ECO157:H7) inoculum in beef ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8476c494fbdcf19bb9c1655433b4463
https://doi.org/10.4315/0362-028x-73.10.1864
https://doi.org/10.4315/0362-028x-73.10.1864
Autor:
Kelly J. K. Getty, Gina Searls, Nigel M. Harper, Steven C. Ingham, Sean M. Lonnecker, Elizabeth A. E. Boyle, Dennis R. Buege
Publikováno v:
Journal of Muscle Foods. 21:826-833
Midwestern meat processors were surveyed to determine whether consensus existed among industry processing practices for jerky production. Seventy-eight plants were contacted, 37 responded and 33 plants sent 61 samples consisting of whole muscle (56%)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::109faf98f1d90e2a97d9bd41f4b94bd0
https://doi.org/10.1111/j.1745-4573.2010.00222.x
https://doi.org/10.1111/j.1745-4573.2010.00222.x
Publikováno v:
Journal of Food Protection. 72:1190-1200
This study was done to optimize accuracy of predicting growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus in temperature-abused raw beef, poultry, and bratwurst (with salt but without added nitrite). Four mathematical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7870f9e94a03a8ad45e2e7f1e05ecd9
https://doi.org/10.4315/0362-028x-72.6.1190
https://doi.org/10.4315/0362-028x-72.6.1190