Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Cranberry, Lemon, and Lime Juice Concentrates

By Nogueira Mara C. L.   Oyarzábal Omar A.   Gombas David E.  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1637-1641

International Association for Food Protection

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Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

By Modi Rajesh   Hirvi Y.   Hill A.   Griffiths M. W.  

Journal of Food Protection, Vol. 64, Iss. 7, 2001-07 ,pp. : 927-933

International Association for Food Protection

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Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia coli O157:H7

By Teo Yeow-Lim   Raynor Timothy J.   Ellajosyula Kameswar R.   Knabel Stephen J.  

Journal of Food Protection, Vol. 59, Iss. 10, 1996-10 ,pp. : 1023-1030

International Association for Food Protection

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Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Juice Concentrates

By Oyarzábal Omar A.   Nogueira Mara C. L.   Gombas David E.  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1595-1598

International Association for Food Protection

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Survival of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected by Ozone and Treatment Temperature

By Williams Robert C.   Sumner Susan S.   Golden Anddavid A.  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2381-2386

International Association for Food Protection

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