Lista de obras -

A case report of sporadic ovine listerial menigoencephalitis in Iowa with an overview of livestock and human cases

artículo científico publicado en 2002

An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores

artículo científico publicado en 2005

Animal and environmental impact on the presence and distribution of Salmonella and Escherichia coli in hydroponic tomato greenhouses

artículo científico publicado en 2008

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

scientific article published on 23 February 2018

Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef

artículo científico publicado en 2007

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

artículo científico publicado en 2009

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C

artículo científico publicado en 2018

Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast

artículo científico publicado en 2015

Comparison of automated BAX PCR and standard culture methods for detection of Listeria monocytogenes in blue Crabmeat (Callinectus sapidus) and blue crab processing plants

artículo científico publicado en 2011

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings

artículo científico

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs

artículo científico publicado en 2016

Effect of reheating on viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters following refrigerated or frozen storage

artículo científico publicado en 2004

Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef

artículo científico publicado en 2002

Effects of suspension in emulsified wiener or incubation in wiener packages on the virulence of Listeria monocytogenes Scott A in intragastrically inoculated A/J mice

artículo científico publicado en 2005

Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami

artículo científico publicado en 2010

Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters

artículo científico publicado en 2004

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

artículo científico publicado en 2018

Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions

artículo científico publicado en 2013

Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage

artículo científico publicado en 2022

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

artículo científico publicado en 2012

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

artículo científico publicado en 2013

Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures

artículo científico publicado en 2009

Genetic diversity and profiles of genes associated with virulence and stress resistance among isolates from the 2010-2013 interagency Listeria monocytogenes market basket survey

artículo científico publicado en 2020

Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes

artículo científico publicado en 2006

Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Sopressata

artículo científico publicado en 2022

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing

artículo científico publicado en 2020

Inactivation of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Shiga Toxin-Producing Escherichia coli in Brine-Injected, Gas-Grilled Steaks ⬇️

artículo científico publicado el 1 de julio de 2011

Intragastric inoculation with a cocktail of Listeria monocytogenes strains does not potentiate the severity of infection in A/J mice compared to inoculation with the individual strains comprising the cocktail

artículo científico publicado en 2006

Isolation of Escherichia coli O157:H7 from intact colon fecal samples of swine

artículo científico publicado en 2003

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage

artículo científico publicado en 2019

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

artículo científico publicado en 2015

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

artículo científico publicado en 2008

Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling

artículo científico publicado en 2010

Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco

artículo científico publicado en 2014

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers

artículo científico publicado en 2019

Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants

artículo científico publicado en 2012

Prevalence, distribution, and molecular characterization of Salmonella recovered from swine finishing herds and a slaughter facility in Santa Catarina, Brazil ⬇️

artículo científico publicado el 15 de diciembre de 2011

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States

scientific article published on 25 September 2020

Relatedness of Listeria monocytogenes Isolates recovered from selected ready-to-eat foods and listeriosis patients in the United States

artículo científico publicado en 2005

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆ ⬇️

artículo científico publicado el 15 de julio de 2010

Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates

artículo científico publicado en 2008

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade

artículo científico publicado en 2017

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli

scientific article published on 01 November 2019

Testing of swine feces obtained through the National Animal Health Monitoring System's Swine 2000 study for the presence of Escherichia coli O157:H7.

artículo científico publicado en 2007

The role of L. monocytogenes serotype 4b gtcA in gastrointestinal listeriosis in A/J mice

artículo científico publicado en 2009

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver

artículo científico publicado en 2019

Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

artículo científico publicado en 2015

Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal

artículo científico publicado en 2014

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill

artículo científico publicado en 2009

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli

artículo científico publicado en 2017

Use of pulsed-field gel electrophoresis to characterize the heterogeneity and clonality of salmonella isolates obtained from the carcasses and feces of swine at slaughter

artículo científico publicado en 2003

Use of pulsed-field gel electrophoresis to monitor a five-strain mixture of Listeria monocytogenes in frankfurter packages

artículo científico publicado en 2003

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†.

artículo científico publicado en 2018

Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky

artículo científico publicado en 2008

Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef

artículo científico publicado en 2009

Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage

artículo científico publicado en 2002

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C

artículo científico publicado en 2016

Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.

artículo científico publicado en 2014

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

artículo científico publicado en 2020

Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C.

artículo científico publicado en 2002

Whole genome comparisons of serotype 4b and 1/2a strains of the food-borne pathogen Listeria monocytogenes reveal new insights into the core genome components of this species

artículo científico publicado en 2004

Lista de obras de

A case report of sporadic ovine listerial menigoencephalitis in Iowa with an overview of livestock and human cases

An assessment of pasteurization treatment of water, media, and milk with respect to Bacillus spores

Animal and environmental impact on the presence and distribution of Salmonella and Escherichia coli in hydroponic tomato greenhouses

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

Behavior of Bacillus anthracis strains Sterne and Ames K0610 in sterile raw ground beef

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C

Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast

Comparison of automated BAX PCR and standard culture methods for detection of Listeria monocytogenes in blue Crabmeat (Callinectus sapidus) and blue crab processing plants

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs

Effect of reheating on viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters following refrigerated or frozen storage

Effectiveness of spraying with tween 20 and lactic acid in decontaminating inoculated Escherichia coli O157:H7 and indigenous Escherichia coli biotype I on beef

Effects of suspension in emulsified wiener or incubation in wiener packages on the virulence of Listeria monocytogenes Scott A in intragastrically inoculated A/J mice

Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami

Evaluation of nisin-coated cellulose casings for the control of Listeria monocytogenes inoculated onto the surface of commercially prepared frankfurters

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions

Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures

Genetic diversity and profiles of genes associated with virulence and stress resistance among isolates from the 2010-2013 interagency Listeria monocytogenes market basket survey

Hot water postprocess pasteurization of cook-in-bag turkey breast treated with and without potassium lactate and sodium diacetate and acidified sodium chlorite for control of Listeria monocytogenes

Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Sopressata

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing

Inactivation of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Shiga Toxin-Producing Escherichia coli in Brine-Injected, Gas-Grilled Steaks ⬇️

Intragastric inoculation with a cocktail of Listeria monocytogenes strains does not potentiate the severity of infection in A/J mice compared to inoculation with the individual strains comprising the cocktail

Isolation of Escherichia coli O157:H7 from intact colon fecal samples of swine

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling

Prevalence and characterization of Listeria monocytogenes, Salmonella and Shiga toxin-producing Escherichia coli isolated from small Mexican retail markets of queso fresco

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers

Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants

Prevalence, distribution, and molecular characterization of Salmonella recovered from swine finishing herds and a slaughter facility in Santa Catarina, Brazil ⬇️

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States

Relatedness of Listeria monocytogenes Isolates recovered from selected ready-to-eat foods and listeriosis patients in the United States

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆ ⬇️

Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli

Testing of swine feces obtained through the National Animal Health Monitoring System's Swine 2000 study for the presence of Escherichia coli O157:H7.

The role of L. monocytogenes serotype 4b gtcA in gastrointestinal listeriosis in A/J mice

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver

Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli

Use of pulsed-field gel electrophoresis to characterize the heterogeneity and clonality of salmonella isolates obtained from the carcasses and feces of swine at slaughter

Use of pulsed-field gel electrophoresis to monitor a five-strain mixture of Listeria monocytogenes in frankfurter packages

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†.

Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky

Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef

Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C

Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and 100 degrees C.

Whole genome comparisons of serotype 4b and 1/2a strains of the food-borne pathogen Listeria monocytogenes reveal new insights into the core genome components of this species