Related content

Reduction of Salmonella on Inoculated Almonds Exposed to Hot Oil

By Du Wen-Xian   Abd Shirin J.   McCarthy Kathryn L.   Harris Linda J.  

Journal of Food Protection, Vol. 73, Iss. 7, 2010-07 ,pp. : 1238-1246

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Temperature on the Growth Response of Salmonella Enteritidis Inoculated onto the Vitelline Membranes of Fresh Eggs

By Fleischman G. J.   Napier C. L.   Stewart D.   Palumbo S. A.  

Journal of Food Protection, Vol. 66, Iss. 8, 2003-08 ,pp. : 1368-1373

International Association for Food Protection

Access to resources Recommend Favorite

Quantitative Effect of Refrigerated Storage Time on the Enumeration of Campylobacter, Listeria, and Salmonella on Artificially Inoculated Raw Chicken Meat

By Pintar Katarina   Cook Angela   Pollari Frank   Ravel André   Lee Susan   Odumeru J. A.  

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 739-743

International Association for Food Protection

Access to resources Recommend Favorite

Effect of High Hydrostatic Pressure and Pressure Cycling on a Pathogenic Salmonella enterica Serovar Cocktail Inoculated into Creamy Peanut Butter

By D'Souza Tanya   Karwe Mukund   Schaffner Donald W.  

Journal of Food Protection, Vol. 75, Iss. 1, 2012-01 ,pp. : 169-173

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Satureja thymbra Essential Oil on Growth–No Growth Interfaces of Listeria monocytogenes Scott A and Salmonella Enteritidis PT4, at Various Temperatures, pH, and Water Activities

By Boziaris I. S.   Chorianopoulos N. G.   Haroutounian S. A.   Nychas G.-J. E.  

Journal of Food Protection, Vol. 74, Iss. 1, 2011-01 ,pp. : 45-54

International Association for Food Protection

Access to resources Recommend Favorite