Inactivation Kinetics of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-to-Eat Sliced Ham by Near-Infrared Heating at Different Radiation Intensities

By Ha Jae-Won   Kang Dong-Hyun  

Journal of Food Protection, Vol. 77, Iss. 7, 2014-07 ,pp. : 1224-1228

International Association for Food Protection

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Growth Inhibition of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 by D-Tryptophan as an Incompatible Solute

By Koseki Shigenobu   Nakamura Nobutaka   Shiina Takeo  

Journal of Food Protection, Vol. 78, Iss. 4, 2015-04 ,pp. : 819-824

International Association for Food Protection

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Inactivation of Escherichia coli O157:H7, Salmonella enterica Serotype Enteritidis, and Listeria monocytogenes on Lettuce by Hydrogen Peroxide and Lactic Acid and by Hydrogen Peroxide with Mild Heat

By Lin Chia-Min   Moon Sarah S.   Doyle Michael P.   McWatters Kay H.  

Journal of Food Protection, Vol. 65, Iss. 8, 2002-08 ,pp. : 1215-1220

International Association for Food Protection

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Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

By Kim Sang-Soon   Kang Dong-Hyun  

Journal of Food Protection, Vol. 78, Iss. 6, 2015-06 ,pp. : 1208-1214

International Association for Food Protection

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Thermal Inactivation of Escherichia coli O157:H7 and Non-O157 Shiga Toxin–Producing Escherichia coli Cells in Mechanically Tenderized Veal

By Luchansky John B.   Porto-Fett Anna C. S.   Shoyer Bradley A.   Thippareddi Harshavardhan   Amaya Jesus R.   Lemler Michael  

Journal of Food Protection, Vol. 77, Iss. 7, 2014-07 ,pp. : 1201-1206

International Association for Food Protection

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