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| | General Predictive Microbiology | | 5520.pdf | R. L. Buchanan and M. L. Cygnarowicz A Mathematical Approach toward Defining and Calculating the Duration of the Lag Phase, Food Microbiology (1990) 7:237-240 | | 5541.pdf | R. L. Buchanan Using Spreadsheet Software for Predictive Microbiology Applications, J. Food Safety (1991) 11:123-134 | | 5686.pdf | R. L. Buchanan Predictive Microbiology: Mathematical Modeling of Microbial Growth in Foods: American Chemical Society ACS Symposium Series (1992) 484:250-260 | | 5790.pdf | R. C. Whiting and M. L. Cygnarowicz-Provost, A Quantitative Model for Bacterial Growth and Decline, Food Microbiology (1992) 9:269-277 | | 5810.pdf | R. L. Buchanan, Predictive Food Microbiology, Trends in Food Science & Technology (1993) 4:6-11 | | 5921.pdf | A. J. Miller, Data Collection and Capture Systems for Microbial Modeling, Journal of Industrial Microbiology (1993) 12:291-294 | | 5923.pdf | R. L. Buchanan, Developing and Distributing User-Friendly Application Software, Journal of Industrial Microbiology (1993) 12:251-255 | | 6013.pdf | R. C. Whiting and R. L. Buchanan, Microbial Modeling, Food Technology (1994) 48(6):113-120 | | 6219.pdf | R. C. Whiting, Microbial Modeling in Foods: Critical Reviews in Food science and Nutrition (1995) 35(6):467-494 | | 6475.pdf | R. C. Whiting Microbial Database Building: What Have We Learned?: Food Technology (1997) 51(4):82-86 | | 6460.pdf | R. L. Buchanan R. C. Whiting and W. C. Damert When is Simple Good Enough: A Comparison of the Gompertz Baranyi and Three-Phase Linear Models for Fitting Bacterial Growth Curves: Food Microbiology (1997) 14:313-326 | | 5922.pdf | R. C. Whiting Modeling Bacterial Survival in Unfavorable Environments: Journal of Industrial Microbiology (1993) 12:240-246 | | 7053 | R. L. Buchanan R. C. Whiting and M. H. Golden Modeling Acid Inactivation of Foodborne Microorganisms In Control of Foodborne Microorganisms ed. V. K. Juneja and J. N. Sofos, Marcel Dekker Inc New York NY (2002) Chapter 18 pp. 461-477 | return to top |
| Growth Models | | | Aeromonas hydrophila | 5012.pdf | S. A. Palumbo D. R. Morgan and R. L. Buchanan Influence of Temperature NaCl and pH on the Growth of Aeromonas hydrophila Journal of Food Science (1985) 50:1417-1421 | 5611.pdf | S. A. Palumbo A. C. Williams R. L. Buchanan and J. G. Phillips Model for the Aerobic Growth of Aeromonas hydrophila K144: Journal of Food Protection (1991) 54:429-435 | 5717.pdf | S. A. Palumbo A. C. Williams R. L. Buchanan and J. G. Phillips Model for the Anaerobic Growth of Aeromonas hydrophila K144 J. Food Protection (1992) 55:260-265 | 6295.pdf | S. A. Palumbo, A. C. Williams, R. L. Buchanan, J. E. Call and J. G. Phillips Expanded Model for the Aerobic Growth of Aeromonas hydrophila: Journal of Food Safety (1996) 16:1-13 | | | Related Publications | 4970.pdf | R. L. Buchanan and S. A. Palumbo Aeromonas hydrophila and Aeromonas sobria as Potential Food Poisoning Species: A Review Journal of Food Safety (1985) 7:15-29 | 5192.pdf | S. A. Palumbo A. C. Williams R. L. Buchanan and J. G. Phillips Thermal Resistance of Aeromonas hydrophila Journal of Food Protection (1987) 50(9):761-764 | 5245.pdf | S. A. Palumbo and R. L. Buchanan Factors Affecting Growth or Survival of Aeromonas hydrophila in Foods Journal of Food Safety (1988) 9:37-51 | 5295.pdf | S. A. Palumbo The Growth of Aeromonas hydrophila K144 in Ground Pork at 5°C International Journal of Food Microbiology (1988) 7:41-48 | 5051.pdf | S. A. Palumbo R. K. Jenkins R. L. Buchanan and D. W. Thayer Determination of Irradiation D-values for Aeromonas hydrophila Journal of Food Protection (1986) 49:189-191 | 5379.pdf | S. A. Palumbo M. M. Bencivengo F. Del Corral A. C. Williams and R. L. Buchanan Characterization of the Aeromonas hydrophila Group Isolated from Retail Foods of Animal Origin Journal of Clinical Microbiology (1989) 27:854-859 | 5699.pdf | S. A. Palumbo and A. C. Williams Growth of Aeromonas hydrophila K144 as Affected by Organic Acids J. Food Science (1992) 57(1):233-235 | 5897.pdf | S. A. Palumbo The Occurrence and Significance of the Organisms of the Aeromonas hydrophila Group in Food and Water Med. Microbiol. Lett. (1993) 2:339-346 | 6109.pdf | S. A. Palumbo J. E. Call P. H. Cooke and A. C. Williams Effect of Polyphosphates and NaCl on Aeromonas hydrophila K144 Journal of Food Safety (1995) 15:77-87 | 6317.pdf | S. A. Palumbo, R. K. Jenkins, J. J. Shieh, R. L. Buchanan and D. W. Thayer, Determination of Irradiation D-values for Aeromonas hydrophila in Growth Medium, Buffer and Fish, In ""Food Irradiation Processing"", Proceedings of an International Symposium on Food Irradiation Processing, Washington, DC March 4-8, 1985 publ. by International Atomic Energy Agency, Vienna (1985) pp. 246-248 | return to top |
| | Growth Models | | | Bacillus cereus | | 5835.pdf | R. C. Benedict, T. Partridge, D. Wells and R. L. Buchanan, Bacillus cereus: Aerobic Growth Kinetics: Journal of Food Protection (1993) 56(3):211-214 | | | Related Publications | | 5981.pdf | F. J. Schultz and J. L. Smith Bacillus: Recent Advances in Bacillus cereus Food Poisoning Research In Foodborne Disease Handbook: Diseases Caused by Bacteria Vol. 1 edited by Y. H. Hui et al. (1994) Marcel Dekker Inc. New York Chapter 2 pp. 29-62 | | 6048.pdf | D. W. Thayer and G. Boyd Control of Enterotoxic Bacillus cereus on Poultry or Red Meats in Beef Gravy by Gamma Irradiation Journal of Food Protection (1994) 57(9):758-764 | | 6858 | K. T. Rajkowski and J. L. Smith Update: Food Poisoning and Other Diseases Induced by Bacillus cereus In Foodborne Disease Handbook 2nd Edition Vol. 1:Bacterial Pathogens ed. Y. H. Hui et al. Marcel Dekker Inc. New York NY Ch 4 pp. 61-76 (2000) | return to top |
| | Growth Models -- [Time to...] | | | Clostridium botulinum | | 5894.pdf | R.C. Whiting and J.E. Call, Time of Growth Model for Proteolytic Clostridium botulinum: Food Microbiology (1993) 10:295-301 | | 6419.pdf | R.C. Whiting and J.C. Oriente, Time-to-turbidity Model for Non-Proteolytic Type B Clostridium botulinum: International Journal of Food Microbiology (1997) 35:49-60 | | BakerGen.pdf | Baker, D.A. and Genigeorgis, C. 1990. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth. J. Food Protection 53: 131-140. | | | Related Publications | | 4703.pdf | T.J. Montville and L.K. Conway, Oxidation-Reduction Potentials of Canned Foods and their Ability to Support Clostridium botulinum Toxigenesis, Journal of Food Science (1982) 47:1879-1882 | | 5504.pdf | C.N. Huhtanen, Metabiotic Growth and Toxin Formation by Clostridium botulinum, J. Food Safety (1990) 10:253-265 | | 5688.pdf | R.C. Whiting and K.A. Naftulin, Effects of Headspace Oxygen Concentration on Growth and Toxin Production by Proteolytic Strains of Clostridium botulinum, J. Food Protection (1992) 55:23-27 | | 5920.pdf | A.J. Miller, J.E. Call and R.C. Whiting, Comparison of Organic Acid Salts for Clostridium botulinum Control in an Uncured Turkey Product, Journal of Food Protection (1993) 56(11):958-962 | return to top |
| | Growth Models | | Clostridium perfringens | 6328.pdf | V. K. Juneja B.S. Marmer J. G. Phillips and S. A. Palumbo Interactive Effects of Temperature Initial pH Sodium Chloride and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens Journal of Food Protection (1996) 59(9):963-968 | | Related Publications | 2339.pdf | R.J. Gough and J. A. Alford Effect of Curing Agents on the Growth and Survival of Food-Poisoning Strains of Clostridium perfringens Journal of Food Science (1965) 30:1025-1028 | return to top |
| Growth Models | | | Escherichia coli O157:H7 | | 5771.pdf | R.L. Buchanan and L.A. Klawitter, The Effect of Incubation Temperature, Initial pH, and Sodium Chloride on the Growth Kinetics of Escherichia coli O157:H7: Food Microbiology (1992) 9:185-196 | | 5891.pdf | R.L. Buchanan, L.K. Bagi, R.V. Goins and J.G. Phillips, Response Surface Models for the Growth Kinetics of Escherichia coli O157:H7: Food Microbiology (1993) 10:303-315 | | 6057.pdf | R.L. Buchanan and L.K. Bagi, Expansion of Response Surface Models for the Growth of Escherichia coli O157:H7 to Include Sodium Nitrite as a Variable: International Journal of Food Microbiology (1994) 27:317-332 | | 6490.pdf | R.L. Buchanan and L.K. Bagi, Effect of Water Activity and Humectant Identity on the Growth Kinetics of Escherichia coli O157:H7: Food Microbiology (1997) 14:413-423 | | Related Publications | | 3065 | H. Ng, Effect of Decreasing Growth Temperature on Cell Yield of Escherichia coli (E. coli), Journal of Bacteriology (1969) 98:232-237 | | 6130.pdf | S.A. Palumbo, J.E. Call, F.J. Schultz and A.C. Williams, Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli, Journal of Food Protection (1995) 58(4):352-356 | | 6252.pdf | K.T. Rajkowski and B.S. Marmer, Growth of Escherichia coli O157:H7 at Fluctuating Incubation Temperatures, Journal of Food Protection (1995) 58(12):1307-1313 | | 6445.pdf | S.A. Palumbo, A.R. Pickard and J.E. Call, Population Changes and Verotoxin Production of Enterohemorragic Escherichia coli Strains Inoculated in Milk and Ground Beef Held at Low Temperatures, Journal of Food Protection (1997) 60(7):746-750 | | 6755 | G. Duffy, D.C.R. Riordan, J.J. Sheridan, J.E. Call, R.C. Whiting, I.S. Blair and D.A. McDowell, Effect of pH on Survival, Thermotolerance, and Verotoxin Production of Escherichia coli O157:H7 during Simulated Fermentation and Storage, Journal of Food Protection (2000) 63(1):12-18 | | 6788.pdf | D.C.R. Riordan, G. Duffy, J.J. Sheridan, R.C. Whiting, I.S. Blair and D.A. McDowell, Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni, Applied and Environmental Microbiology (2000) 66(4):1726-1729 | return to top |
| Growth Models | | | Listeria monocytogenes | | 5435.pdf | R.L. Buchanan, H.G. Stahl and R.C. Whiting, Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes: Journal of Food Protection (1989) 52(12):844-851 | | 5478.pdf | R.L. Buchanan and J.G. Phillips, Response Surface Model for Predicting the Effects of Temperature, pH, Sodium Chloride content, Sodium Nitrite Concentration, and Atmosphere on the Growth of Listeria monocytogenes.: J. Food Protection (1990) 53:370-376 | | 5574.pdf | R.L. Buchanan and L.A. Klawitter, Effect of Temperature History on the Growth of Listeria monocytogenes Scott A at Refrigeration Temperatures: International Journal of Food Microbiology (1991) 12:235-246 | | | Related Publications | | 5555.pdf | R.L. Buchanan and L.A. Klawitter, Effects of Temperature and Oxygen on the Growth of Listeria monocytogenes at pH 4.5, J. Food Science (1990) 55:1754-1756 | | 5590.pdf | S.A. Palumbo and A.C. Williams, Resistance of Listeria monocytogenes to Freezing in Foods, Food Microbiology (1991) 8:63-68 | | 5734.pdf | A.J. Miller, Combined Water Activity and Solute Effects on Growth and Survival Listeria monocytogenes Scott A, J. Food Protection (1992) 55(6):414-418 | | 5875.pdf | L.L. Zaika and A.H. Kim, Effect of Sodium Polyphosphates on Growth of Listeria monocytogenes, Journal of Food Protection (1993) 56(7):577-580 | | 5991.pdf | K.T. Rajkowski, S.M. Calderone and E. Jones, Effect of Polyphosphate and Sodium Chloride on the Growth of Listeria monocytogenes and Staphylococcus aureus in Ultra-High Temperature Milk, Journal of Dairy Science (1994) 77(6):1503-1508 | | 6052.pdf | G. Duffy, J.J. Sheridan, R.L. Buchanan, D.A. McDowell and I.S. Blair, The effect of Aeration, Initial inoculum and Meat Microflora on the Growth Kinetics of Listeria monocytogenes in Selective Enrichment Broths, Food Microbiology (1994) 11:429-438 | return to top |
| Growth Models | | | Salmonellae | GBR.pdf
Non-ERRC | Gibson, A.M., Bratchell, N. and Roberts, T. A., Predicting microbial growth: Growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride, and storage temperature: J. Food Microbiol. (1988) 6:155-178 | | | Salmonella typhimurium | | 6650.pdf | T. P. Oscar, Growth Kinetics of Salmonella Isolates in a Laboratory Medium as Affected by Isolate and Holding Temperature: Journal of Food Protection (1998) 61(8):964-968 | | 6651.pdf | T. P. Oscar, Response Surface Models for Effects of Temperature, pH, and Previous Growth pH on Growth Kinetics of Salmonella typhimurium in Brain Heart Infusion Broth: Journal of Food Protection (1999) 62(2):106-111 | | 7171.pdf | T. P. Oscar, Response Surface Models for Effects of Temperature and Previous Temperature on Lag Time and Specific Growth Rate of Salmonella typhimurium on Cooked Ground Chicken Breast, Journal of Food Protection (1999) 62(10):1111-1114 | | | Related Publications | | 7173.pdf | T. P. Oscar, Response Surface Models for Effects of Temperature and Previous Growth Sodium Chloride on Growth Kinetics of Salmonella typhimurium on Cooked Chicken Breast, Journal of Food Protection (1999) 62(12):1470-1474 | return to top |
| Growth Models | | | Shigella flexneri | | 5609.pdf | L.L. Zaika, A.H. Kim and L. Ford, Effect of Sodium Nitrite on Growth of Shigella flexneri: Journal of Food Protection (1991) 54:424-428 | | 5747.pdf | L.L. Zaika, J.G. Phillips and R.L. Buchanan, Model for Aerobic Growth of Shigella flexneri under Various Conditions of Temperature, pH, Sodium Chloride and Sodium Nitrite Concentrations: J. Food Protection (1992) 55:509-513 | | 6054.pdf | L.L Zaika, E. Moulden, L. Weimer, J.G. Phillips and R.L. Buchanan, Model for the Combined Effects of Temperature, Initial pH, Sodium Chloride and Sodium Nitrite Concentrations on Anaerobic Growth of Shigella flexneri: International Journal of Food Microbiology (1994) 23:345-358 | | 6570.pdf | L.L. Zaika, J.G. Phillips, J.S. Fanelli and O.J. Scullen, Revised Model for Aerobic Growth of Shigella flexneri to Extend the Validity of Predictions at Temperatures Between 10 and 19 degrees C, International Journal of Food Microbiology (1998) 41:9-19 | | | Related Publications | | 6977 | L.L. Zaika, The Effect of Temperature and Low pH on Survival of Shigella flexneri in Broth, Journal of Food Protection (2001) 64(8):1162-1165 | return to top |
| Growth Models | | | Staphylococcus aureus 196E | | 5865.pdf | R.L. Buchanan, J.L. Smith, C. McColgan, B.S. Marmer, M.H. Golden and B.J. Dell, Response Surface Models for the Effects of Temperature, pH, Sodium Chloride, and Sodium Nitrite on the Aerobic and Anaerobic Growth of Staphylococcus aureus 196E: Journal of Food Safety (1993) 13:159-175 | return to top |
| | Growth Models | | Yersinia enterocolitica | | 6056.pdf | S. Bhaduri, C.O. Turner-Jones, R.L. Buchanan and J.G. Phillips, Response Surface Model of the Effect of pH, Sodium Chloride and Sodium Nitrite on Growth of Yersinia enterocolitica at Low Temperatures: International Journal of Food Microbiology (1994) 23:333-343 | | 6181.pdf | S. Bhaduri, R.L. Buchanan and J.G. Phillips, Expanded response Surface Model for Predicting the Effects of Temperatures, pH, Sodium Chloride Contents and Sodium Nitrite Concentrations on the Growth Rate of Yersinia enterocolitica: Journal of Applied Bacteriology (1995) 79:163-170 | return to top |
| | Cooling / Growth | | | Clostridium botulinum | | 6758.pdf | V.K. Juneja and H.M. Marks, Proteolytic Clostridium botulinum Growth at 12-48°C Simulating the Cooling of Cooked Meat: Development of a Predictive Model: Food Microbiology (1999) 16:583-592 Available online http://www.idealibrary.com Article No. fmic.1999,270 | return to top |
| | Cooling / Growth | | | Clostridium perfringens | | 6713.pdf | V. K. Juneja, R. C. Whiting, H. M. Marks and O. P. Snyder, Predictive Model for Growth of Clostridium perfringens at Temperatures Applicable to Cooling of Cooked Meat: Food Microbiology (1999) 16:335-349 Available online http://www.idealibrary.com Article No. fmic.1998.0245 | | JNMG.pdf | V. K. Juneja, J. S. Novak, H. M. Marks, D. E. Gombas, Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model. Innovative Food Science & Emerging Technologies 2 (2001) 289-301. | | 7177.pdf | Juneja, V. K., and H. M. Marks, Predictive model for Growth of Clostridium perfringens during cooling of cooked cured chicken. - In Print - J. Food Micro. | | | Related Publications | | 5992.pdf | V. K. Juneja, B.S. Marmer and A. J. Miller, Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef: Journal of Food Protection (1994) 57(5):393-398 | | 6019.pdf | V. K. Juneja, J. E. Call, B.S. Marmer and A. J. Miller, The Effect of Temperature Abuse on Clostridium perfringens in Cooked Turkey Stored Under Air and Vacuum: Food Microbiology (1994) 11:187-193 | | 6078.pdf | V. K. Juneja, O. P. Snyder, Jr. and M. L. Cygnarowicz-Provost, Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef: Journal of Food Protection (1994) 57(12):1063-1067 | | 6110.pdf | V. K. Juneja and W. M. Majka, Outgrowth of Clostridium perfringens Spores in Cook-in-Bag Beef Products: Journal of Food Safety (1995) 15:21-34 | | 6299.pdf | V. K. Juneja, B.S. Marmer and J. E. Call, Influence of Modified Atmosphere Packaging on Growth of Clostridium perfringens in Cooked Turkey: Journal of Food Safety (1996) 16:141-150 | | 6328.pdf | V. K. Juneja, B.S. Marmer, J. G. Phillips and S. A. Palumbo, Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens: Journal of Food Protection (1996) 59(6):963-968 | | 6358.pdf | V. K. Juneja and B.S. Marmer, Growth of Clostridium perfringens from Spore Inocula in Sous-vide Turkey Products: International Journal of Food Microbiology (1996) 32:115-123 | | 6391.pdf | V. K. Juneja, O. P. Snyder, Jr. and B.S. Marmer, Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling: Journal of Food Protection (1997) 60(3):272-275 | return to top |
| | Survival | | | Escherichia coli O157:H7 | | | Unpublished model | | | Related Publications | | 6538.pdf | D.C.R. Riordan, G. Duffy, J.J. Sheridan, B.S. Eblen, R.C. Whiting, I.S. Blair and D.A. McDowell, Survival of Escherichia coli O157:H7 during the Manufacture of Pepperoni, Journal of Food Protection (1998) 61(2):146-151 | return to top |
| | Survival | | | Listeria monocytogenes | | 5972.pdf | R.L. Buchanan, M.H. Golden, R.C. Whiting, J.G. Phillips and J.L. Smith, Non-Thermal Inactivation Models for Listeria monocytogenes: J. Food Sci. (1994) 59(1):179-188 | | 6169.pdf | R.L. Buchanan and M.H. Golden, Model for the Non-Thermal Inactivation of Listeria monocytogenes in a Reduced Oxygen Environment: Food Microbiology (1995) 12:203-212 | | 6429.pdf | R.L. Buchanan, M.H. Golden and J.G. Phillips, Expanded Models for the Non-Thermal Inactivation of Listeria monocytogenes: Journal of Applied Microbiology (1997) 82:567-577 | | | Related Publications | | 5734.pdf | A.J. Miller, Combined Water Activity and Solute Effects on Growth and Survival Listeria monocytogenes Scott A, J. Food Protection (1992) 55(6):414-418 | | 5877.pdf | R.L. Buchanan, M.H. Golden and R.C. Whiting, Differentiation of the Effects of pH and Lactic or Acetic Acid Concentration on the Kinetics of Listeria monocytogenes Inactivation: Journal of Food Protection (1993) 56(6):474-478,484 | | 6024.pdf | R.L. Buchanan and M.H. Golden, Interaction of Citric Acid Concentration and pH on the Kinetics of Listeria monocytogenes Inactivation: Journal of Food Protection (1994) 57(7):567-570 | | 6041.pdf | R.C. Whiting and M.O. Masana, Listeria monocytogenes Survival Model Validated in Simulated Uncooked-Fermented Meat Products for Effects of Nitrite and pH, J. Food Sci. (1994) 59(4):760-762 | | 6108.pdf | M.H. Golden, R.L. Buchanan and R.C. Whiting, Effect of Sodium Acetate or Sodium Propionate with EDTA and Ascorbic Acid on the Inactivation of Listeria monocytogenes: Journal of Food Safety (1995) 15:53-65 | | 6484.pdf | L.L. Zaika, O.J. Scullen and J.S. Fanelli, Growth Inhibition of Listeria monocytogenes by Sodium Polyphosphate as Affected by Polyvalent Metal Ions, J. Food Sci. (1997) 62(4):867-869 & 872 | | 6535.pdf | R.L. Buchanan and M.H. Golden, Interactions Between pH and Malic Acid Concentration on the Inactivation of Listeria monocytogenes: Journal of Food Safety (1998) 18:37-48 | return to top |
| | Survival | | | Salmonellae | | | Unpublished model | | | Related Publications | | 3064.pdf | J.A. Alford and S.A. Palumbo, Interaction of Salt, pH, and Temperature on the Growth and Survival of Salmonellae in Ground Pork, Applied Microbiology (1969) 17:528-532 | | 3209.pdf | R.E. Hargrove, F.E. McDonough and W.A. Mattingly, Factors Affecting Survival of Salmonella in Cheddar and Colby Cheese, Journal of Milk and Food Technology (1969) 32:480-484 | | 4007.pdf | J.L. Smith, S.A. Palumbo, J.C. Kissinger and C.N. Huhtanen, Survival of Salmonella dublin and Salmonella typhimurium in Lebanon Bologna, Journal of Milk and Food Technology (1975) 38:150-154 | | 4062.pdf | J.L. Smith, C.N. Huhtanen, J.C. Kissinger and S.A. Palumbo, Survival of Salmonellae During Pepperoni Manufacture, Applied Microbiology (1975) 30:759-763 | return to top |
| | Survival | | | Staphylococcus aureus | | 6359.pdf | R.C. Whiting, S. Sackitey, S. Calderone, K. Morely and J.G. Phillips, Model for the Survival of Staphylococcus aureus in Nongrowth Environments: International Journal of Food Microbiology (1996) 31:231-243 | return to top |
| | Thermal Inactivation | | | Clostridium botulinum | | 6263.pdf | J.K. Juneja, B.S. Marmer, J.G. Phillips and A.J. Miller, Influence of the Intrinsic Properties of Food on Thermal Inactivation of Spores of Nonproteolytic Clostridium botulinum: Development of a Predictive Model: Journal of Food Safety (1995) 15:349-364 | | | Related Publications | | 6184.pdf | V.K. Juneja and B.S. Eblen, Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores: Journal of Food Protection (1995) 58(7):813-816 | | 6214.pdf | V.K. Juneja, B.S. Eblen, B.S. Marmer, A.C. Williams, S.A. Palumbo and A.J. Miller, Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry, Journal of Food Protection (1995) 58(7):758-763 | | 6401.pdf | B.L. Bowles, A.C. Williams, B.S. Marmer and V.K. Juneja, Modulation of Thermal Resistance of Proteolytic Clostridium botulinum Spores by Aromatic Flavor Carbonyls, Food Microbiology (1997) 14:3-9 | | | Related Publications (C. perfringens) | | 6583.pdf | V.K. Juneja and B.S. Marmer, Thermal Inactivation of Clostridium perfringens Vegetative Cells in Ground Beef and Turkey as Affected by Sodium Pyrophosphate, Food Microbiology (1998) 15:281-287 | | 6961 | J.K. Juneja, J.S. Novak, B.S. Eblen and B.A. McClane, Heat Resistance of Clostridium perfringens Vegetative Cells as Affected by Prior Heat Shock, Journal of Food Safety (2001) 21:127-139 | | 7009 | J.S. Novak, M.H. Tunick and V.K. Juneja, Heat Treatment Adaptations in Clostridium perfringens Vegetative Cells, Journal of Food Protection (2001) 64(10):1527-1534 | return to top |
| | Thermal Inactivation | | | Escherichia coli O157:H7 | | 6701.pdf | V.K. Juneja, B.S. Marmer and B.S. Eblen, Predictive Model for the Combined Effect of Temperature, pH, Sodium Chloride and Sodium Pyrophosphate on the Heat Resistance of Escherichia coli O157:H7, Journal of Food Safety (1999) 19:147-160 | | | Related Publications | | 6408.pdf | V.K. Juneja, O.P. Snyder, Jr. and B.S. Marmer, Thermal Destruction of Escherichia coli O157:H7 in Beef and Chicken: Determination of D- and z-values: International Journal of Food Microbiology (1997) 35:231-237 | | 6462.pdf | V.K. Juneja, O.P. Snyder, Jr., A.C. Williams and B.S. Marmer, Thermal Destruction of Escherichia coli O157:H7 in Hamburger: Journal of Food Protection (1997) 60(10):1163-1166 | | 6564.pdf | V.K. Juneja, P.G. Klein and B.S. Marmer, Heat Shock and Thermotolerance of Escherichia coli O157:H7 in a Model Beef Gravy System and Ground Beef: Journal of Applied Microbiology (1998) 84:677-684 | | 6714.pdf | V.K. Juneja and B.S. Marmer, Lethality of Heat to Escherichia coli O157:H7: D- and z-value Determinations in Turkey, Lamb and Pork: Food Research International (1999) 32:23-28 | return to top |
| | Thermal Inactivation | | | Listeria monocytogenes | | 6718.pdf | V.K. Juneja and B.S. Eblen, Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors: Journal of Food Protection (1999) 62(9):986-993 | | | Related Publications | | 5925.pdf | V.K. Juneja and P.M. Davidson, Influence of Temperature on the Fatty Acid Profile of Listeria monocytogenes, Journal of Rapid Methods and Automation in Microbiology (1993) 2:73-81 | | 5540.pdf | J.L. Smith and B.S. Marmer, Temperature Shift Effects on Injury and Death in Listeria monocytogenes Scott A, J. Food Safety (1991) 11:73-80 | | 5576.pdf | J.L. Smith, B.S. Marmer and R.C. Benedict, Influence of Growth Temperature on Injury and Death of Listeria monocytogenes Scott A During a Mild Heat Treatment, J. Food Protection (1991) 54:166-169 | | 5589.pdf | S. Bhaduri, P.W. Smith, S.A. Palumbo, C.O. Turner-Jones, J.L. Smith, B.S. Marmer, R.L. Buchanan, L.L. Zaika and A.C. Williams, Thermal Destruction of Listeria monocytogenes in Liver Sausage Slurry, Food Microbiology (1991) 8:75-78 | | 5711.pdf | V.H. Holsinger, P.W. Smith, J.L. Smith and S.A. Palumbo, Thermal Destruction of Listeria monocytogenes in Ice Cream Mix, J. Food Protection (1992) 55(4):234-237 | | 5860.pdf | S.A. Palumbo, J.L. Smith, B.S. Marmer, L.L. Zaika, S. Bhaduri, C.O. Turner-Jones and A.C. Williams, Thermal Destruction of Listeria monocytogenes during Liver Sausage Processing, Food Microbiology (1993) 10:243-247 | | 6213.pdf | M.S. Palumbo, S.M. Beers, S. Bhaduri and S.A. Palumbo, Thermal Resistance of Salmonella spp. and Listeria monocytogenes in Liquid Egg Yolk and Egg Yolk Products, Journal of Food Protection (1995) 58(9):960-966 | | 6336.pdf | M.S. Palumbo, S.M. Beers, S. Bhaduri and S.A. Palumbo, Thermal Resistance of Listeria monocytogenes and Salmonella spp. in Liquid Egg White, Journal of Food Protection (1996) 59(11):1182-1186 | | 6560.pdf | V.K. Juneja, T.A. Foglia and B.S. Marmer, Heat Resistance and Fatty Acid Composition of Listeria monocytogenes: Effect of pH, Acidulant, and Growth Temperature, Journal of Food Protection (1998) 61(6):683-687 | | 6846.pdf | A.J. Miller, D.O. Bayles and B.S. Eblen, Cold Shock Inactivation of Thermal Sensitivity in Listeria monocytogenes, Applied and Environmental Microbiology (2000) 66(10):4345-4350 | | 7028 | J.S. Novak and V.K. Juneja, Detection of Heat Injury in Listeria monocytogenes Scott A, Journal of Food Protection (2001) 64(11):1739-1743 | return to top |
| | Radiation | | | Escherichia coli | | 5833.pdf | D.W. Thayer and G. Boyd, Elimination of Escherichia coli O157:H7 in Meats by Gamma Irradiation: Applied and Environmental Microbiology (1993) 59(4):1030-1034 | | | Related Publications | | 6601.pdf | R.L. Buchanan, S.G. Edelson, K. Snipes and G. Boyd, Inactivation of Escherichia coli O157:H7 in Apple Juice by Irradiation, Applied and Environmental Microbiology (1998) 64(11):4533-4535 | | 6659.pdf | R.L. Buchanan, S.G. Edelson and G. Boyd, Effects of pH and Acid Resistance on the Radiation Resistance of Enterohemorrhagic Escherichia coli, Journal of Food Protection (1999) 62(3):219-228 | | 6817 | K.T. Rajkowski and D.W. Thayer, Reduction of Salmonella spp. and Strains of Escherichia coli O157:H7 by Gamma Radiation of Inoculated Sprouts, Journal of Food Protection (2000) 63(7):871-875 | | 7010 | D.W. Thayer and G. Boyd, Effect of Irradiation Temperature on Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus, Journal of Food Protection (2001) 64(10):1624-1626 | return to top |
| | Radiation | | | Salmonella typhimurium | | 5588.pdf | D.W. Thayer and G. Boyd, Survival of Salmonella typhimurium ATCC 14028 on the Surface of Chicken Legs or in Mechanically Deboned Chicken Meat Gamma Irradiated in Air or Vacuum at Temperatures of -20°C to +20°C: Poultry Science (1991) 70:1026-1033 | | 5564 | D.W. Thayer and G. Boyd, Effect of Ionizing Radiation, Dose, Temperature, and Atmosphere on the Survival of Salmonella typhimurium in Sterile, Mechanically Deboned Chicken Meat: Poultry Science (1991) 70:378-388 | return to top |
| | Radiation | | | Related Publications | | 5048.pdf | C.N. Huhtanen, J.J. Shieh, E. Wierbicki, L.L. Zaika, R.K. Jenkins, R.L. Buchanan and D.W. Thayer, Effect of Sugar and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Comminuted Bacon, Journal of Food Protection (1986) 49:112-116 | | 5197 | S. Barbut, A.J. Maurer and D.W. Thayer, Gamma-irradiation of Clostridium botulinum Inoculated Turkey Frankfurters Formulated with Different Chloride Salts and Polyphosphates, Journal of Food Science (1987) 52(5):1137-1139 | | 5349 | S. Barbut, L. Meske, D.W. Thayer, K. Lee and A.J. Maurer, Low Dose Gamma Irradiation Effects on Clostridium botulinum Inoculated Turkey Frankfurters Containing Various Sodium Chloride Levels, Food Microbiology (1988) 5:1-7 | | 5416.pdf | C.N. Huhtanen, R.K. Jenkins and D.W. Thayer, Gamma Radiation Sensitivity of Listeria monocytogenes, Journal of Food Protection (1989) 52(9):610-613 | | 6148.pdf | D.W. Thayer and G. Boyd, Radiation Sensitivity of Listeria monocytogenes on Beef as Affected by Temperature, J. Food Sci. (1995) 60(2):237-240 | | 6183 | D.W. Thayer, G. Boyd and C.N. Huhtanen, Effects of Ionizing Radiation and Anaerobic Refrigerated Storage on Indigenous Microflora, Salmonella, and Clostridium botulinum Types A and B in Vacuum-Canned, Mechanically Deboned Chicken Meat, Journal of Food Protection (1995) 58(7):752-757 | | 6578.pdf | D.W. Thayer, G. Boyd, A. Kim, J.B. Fox, Jr. and H.M. Farrell, Jr., Fate of Gamma-Irradiated Listeria monocytogenes During Refrigerated Storage on Raw or Cooked Turkey Breast Meat, Journal of Food Protection (1998) 61(8):979-987 | | 6725.pdf | D.W. Thayer and G. Boyd, Irradiation and Modified Atmosphere Packaging for the Control of Listeria monocytogenes on Turkey Meat, Journal of Food Protection (1999) 62(10):1136-1142 | | 6869 | D.W. Thayer and G. Boyd, Reduction of Normal Flora by Irradiation and Its Effect on the Ability of Listeria monocytogenes to Multiply on Ground Turkey Stored at 7°C When Packaged under a Modified Atmosphere, Journal of Food Protection (2000) 63(12):1702-1706 | | 6939 | C.H. Sommers and D.W. Thayer, Survival of Surface-Inoculated Listeria monocytogenes on Commercially Available Frankfurters Following Gamma Irradiation, Journal of Food Safety (2000) 20:127-137 | return to top |
| | Risk Analysis | | 6237.pdf | R.L. Buchanan, The Role of Microbiological Criteria and Risk Assessment in HACCP: Food Microbiology (1995) 12:421-424 | | 6256.pdf | R.L. Buchanan and R.C. Whiting, Risk Assessment and Predictive Microbiology: Journal of Food Protection (1996) Supplement:31-36 | | 6439.pdf | R.C. Whiting and R.L. Buchanan, Development of a Quantitative Risk Assessment Model for Salmonella enteritidis in Pasteurized Liquid Eggs: International Journal of Food Microbiology (1997) 36:111-125 | | 6453.pdf | R.L. Buchanan, W.C. Damert, R.C. Whiting and M. van Schothorst, Use of Epidemiologic and Food Survey Data to Estimate a Purposefully Conservative Dose-Response Relationship for Listeria monocytogenes Levels and Incidence of Listeriosis: Journal of Food Protection (1997) 60(8):918-922 | | 6474.pdf | A.J. Miller, R.C. Whiting and J.L. Smith, Use of Risk Assessment to Reduce Listeriosis Incidence, Food Technology (1997) 51(4):100-103 | | 6491.pdf | R.L. Buchanan, National Advisory Committee on Microbiological Criteria for Foods: "Principles of Risk Assessment for Illnesses Caused by Foodborne Biological Agents": Journal of Food Protection (1997) 60(11):1417-1419 | | 6576.pdf | R.L. Buchanan, M. Cole, A.M. Lammerding, I.R. Clarke, M. van Schothorst and T.A. Roberts, Potential Application of Risk Assessment Techniques to Microbiological Issues Related to International Trade in Food and Food Products: Journal of Food Protection (1998) 61(8):1075-1086 | | 6602.pdf | R.L. Buchanan and R.C. Whiting, Risk Assessment: A Means for Linking HACCP Plans and Public Health: Journal of Food Protection (1998) 61(11):1531-1534 | | 6653.pdf | T.P. Oscar, The Development of a Risk Assessment Model for Use in the Poultry Industry: Journal of Food Safety (1998) 18:371-381 | return to top |
| | Food Systems | | 1285.pdf | H.A. Frank, J. Naghski, L.L. Reed and C.O. Willits, Maple Sirup. XII. Effect of Zinc on the Growth of Microorganisms in Maple Sap, Applied Microbiology (1959) 7:152-155 | | 1511 | I.S. Schneider, H.A. Frank and C.O. Willits, Maple Sirup. XIV. Ultraviolet Irradiation Effects on the Growth of Some Bacteria & Yeasts, Food Research (1960) 25:654-662 | | 1555 | H.A. Frank and C.O. Willits, Maple Sirup. XVII. Prevention of Mold & Yeast Growth in Maple Sirup by Chemical Inhibitors, Food Technology (1961) 15:1-3 | | 1619.pdf | H.A. Frank and C.O. Willits, Maple Sirup. XVIII. Bacterial Growth in Maple Sap Collected with Plastic Tubing, Food Technology (1961) 15:374-378 | | 1723 | R.N. Costilow, P.W. Robbins, R.J. Simmons and C.O. Willits, The Efficiency and Practicability of Different Types of Paraformaldehyde Pellets for Controlling Microbial Growth in Maple Tree Tapholes, Michigan Quarterly Bulletin (1962) 44:559-579 | | 1886.pdf | A.E. Wasserman and C.O. Willits, Maple Sirup. XXI. The Effect of Temperature and Formaldehyde on the Growth of Pseudomonas geniculata in Maple Sap, Journal of Food Science (1963) 28:145-148 | | 2377.pdf | J.C. Kissinger and C.O. Willits, The Control of Microorganisms in Flowing Maple Sap by Ultraviolet Irradiation, In "Developments in Industrial Microbiology," Vol. 7, pp. 318-325, Washington, American Institute of Biological Sciences, (1966) | | 2502.pdf | J.C. Kissinger and C.O. Willits, The Control of Bacterial Contamination in Maple Sap Stored in Field Storage Tanks by Ultraviolet Irradiation, Journal of Milk and Food Technology (1966) 29:279-288 | | 2944.pdf | W.O. Harrington and C.H. Hills, Reduction of the Microbial Population of Apple Cider by Ultraviolet Irradiation, Food Technology (1968) 22:1451-1454 | | 3043.pdf | J.C. Kissinger, C.O. Willits and R.A. Bell, Control of Bacterial Growth in Stored Maple Sap by Irradiation of the Sap Surface with Germicidal Lamps, In "Developments of Industrial Microbiology," vol. 10, pp. 140-149, Washington, American Institute of Biological Sciences, (1969) | | 3236 | L. Sipple, J.C. Kissinger and C.O. Willits, Ultraviolet Irradiation Techniques to Preserve Maple Sap, U.S. Dept. of Agriculture, Agricultural Research Service, ARS-73-64, 20 pp. (March 1970) (1970) | | 3506 | P. Akrabawi and H.P. Riemann (Univ. of Calif.), Microbial Growth and Meat Quality: Microbial Antagonism in Controlling Growth (USDA Research Grant), 22nd Annual Reciprocal Meat Conference Proceedings (California State Polytechnic College, Pomona, Calif.), pp. 305-321 (1969) | | 3511 | J.A. Alford, J.L. Smith and H.D. Lilly, Relationship of Microbial Activity to Changes in Lipids of Foods, Journal of Applied Bacteriology (1971) 34:133-146 | | 3612 | S. Kafel, A Study of Microbial Inhibition in Meat Products to Acquire Information for Use in Controlling the Growth of Undesirable Microorganisms in Such Products, (P.L. 480 foreign research report) | | 3631.pdf | J.C. Kissinger and R.A. Bell, An Economical Ultraviolet-Irradiation Unit for Pasteurizing Flowing Maple Sap, U.S. Department of Agriculture, Agricultural Research Service, ARS-73-71, 11 pp. (March 1972) (1972) | | 3751.pdf | J. Naghski, S.A. Palumbo and J.L. Smith, Some Observations on the Microbiology of Fermented Sausages, In "18th Meeting of Meat Research Workers", Vol. 1, pp. 57-62, August 20-25, 1972, Held at Guelph, Ontario, Canada (1972) | | 3829.pdf | J.L. Smith and S.A. Palumbo, Microbiology of Lebanon Bologna, Applied Microbiology (1973) 26:489-496 | | 3832.pdf | S.A. Palumbo, J.L. Smith and S.A. Ackerman, Lebanon Bologna. I. Manufacture and Processing, Journal of Milk and Food Technology (1973) 36:497-503 | | 3895.pdf | S.A. Palumbo, C.N. Huhtanen and J.L. Smith, Microbiology of the Frankfurter Process: Salmonella and Natural Aerobic Flora, Applied Microbiology (1974) 27:724-732 | | 4003.pdf | R.C. Benedict, E.D. Strange and C.E. Swift, Effect of Lipid Antioxidants on the Stability of Meat During Storage, Journal of Agricultural and Food Chemistry (1975) 23:167-173 | | 4071.pdf | R.C. Benedict, E.D. Strange, S.A. Palumbo and C.E. Swift, Use of In-Package Controlled Atmospheres for Extending the Shelf Life of Meat Products, Journal of Agricultural and Food Chemistry (1975) 23:1027-1032 | | 4084.pdf | S.A. Palumbo, L.L. Zaika, J.C. Kissinger and J.L. Smith, Microbiology and Technology of the Pepperoni Process, Journal of Food Science (1976) 41:12-17 | | 4124.pdf | J.L. Smith, V.G. Metzger and S.A. Palumbo, Influence of Fat on the Thermal Destruction of Bacteria in Sausage Products, Die Fleischwirtschaft (1976) 56:691-694 | | 4148 | L.L. Zaika, T.E. Zell, J.L. Smith, S.A. Palumbo and J.C. Kissinger, The Role of Nitrite and Nitrate in Lebanon Bologna, A Fermented Sausage, Journal of Food Science (1976) 41:1457-1460 | | 4210.pdf | S.A. Palumbo and J.L. Smith, Chemical and Microbiological Changes During Sausage Fermentation and Ripening, In Robert L. Ory and Allen J. St. Angelo, eds., "ACS Symposium Series No. 47, Enzymes in Food and Beverage Processing," pp. 279-294, American Chemical Society (1977) | | 4220 | J.L. Smith, C.N. Huhtanen, J.C. Kissinger and S.A. Palumbo, Destruction of Salmonella and Staphylococcus During Processing of a Nonfermented Snack Sausage, Journal of Food Protection (1977) 40:465-467 | | 4265.pdf | S.A. Palumbo, J.L. Smith and J.C. Kissinger, Destruction of Staphylococcus aureus During Frankfurter Processing, Applied and Environmental Microbiology (1977) 34:740-744 | | 4267.pdf | E.D. Strange, R.C. Benedict, J.L. Smith and C.E. Swift, Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage. I. Intact Meat, Journal of Food Protection (1977) 40:843-847 | | 4268.pdf | L.L. Zaika, T.E. Zell, S.A. Palumbo and J.L. Smith, Effect of Spices and Salt on Fermentation of Lebanon Bologna-type Sausage, Journal of Food Science (1978) 43:186-189 | | 4310 | J.C. Kissinger and L.L. Zaika, Effect of Major Spices in Lebanon Bologna on Acid Production by Starter Culture Organisms, Journal of Food Protection (1978) 41:429-431 | | 4353 | J.L. Smith and S.A. Palumbo, Injury to Staphylococcus aureus During Sausage Fermentation, Applied and Environmental Microbiology (1978) 36:857-860 | | 4370 | S.A. Palumbo, J.C. Kissinger, A.J. Miller, J.L. Smith and L.L. Zaika, Microbiology and Composition of Snack Sausages, Journal of Food Protection, 42, 211-213 (1979) | | 4415.pdf | L.L. Zaika and J.C. Kissinger, Effects of Some Spices on Acid Production by Starter Cultures, Journal of Food Protection, 42, 572-576 (1979) | | 4449.pdf | S.A. Palumbo and J.L. Smith, Lebanon Bologna Processing, Proceedings of the 30th Annual Reciprocal Meat Conference of the American Meat Science Association, Auburn, Alabama, pp. 63-68, June 12-15, (1977) | | 4518.pdf | E.E. Stinson, D.D. Bills, S.F. Osman, J. Siciliano, M.J. Ceponis and E.G. Heisler, Mycotoxin Production by Alternaria Species Grown on Apples, Tomatoes, and Blueberries, Journal of Agricultural and Food Chemigtry (1980) 28:960-963 | | 4550.pdf | J.L. Smith and S.A. Palumbo, Inhibition of Aerobic and Anaerobic Growth of Staphylococcus aureus in a Model Sausage System, Journal of Food Safety (1980) 2:221-233 | | 4573.pdf | S.A. Palumbo, A.J. Miller, R.A. Gates and J.L. Smith, Influence of Freezing Meats on Sausage Fermentation and Drying, Fleischwirtschaft (1981) 61:915-917 | | 4615.pdf | J.L. Smith and S.A. Palumbo, Microorganisms as Food Additives, Journal of Food Protection (1981) 44:936-955 | | 4642.pdf | S.A. Palumbo and J.L. Smith, Repair of Heat-Injured Staphylococcus aureus 196e on Food Substrates and Additives and at Different Temperatures, Journal of Food Protection (1982) 45:458-461 | | 4684.pdf | R.C. Whiting and R.K. Jenkins, Partial Substitution of Sodium Chloride by Potassium Chloride in Frankfurter Formulations, Journal of Food Quality (1982) 4:259-269 | | 4775.pdf | L.L. Zaika, J.C. Kissinger and A.E. Wasserman, Inhibition of Lactic Acid Bacteria by Herbs, Journal of Food Science (1983) 48:1455-1459 | | 4790.pdf | A.J. Miller and R.L. Buchanan, Reduction of Mutagen Formation in Cooked Nitrite-Free Bacon by Selected Cooking Treatments, Journal of Food Science (1983) 48:1772-1775 | | 4818.pdf | L.L. Zaika and J.C. Kissinger, Fermentation Enhancement by Spices: Identification of Active Component, Journal of Food Science (1984) 49:5-9 | | 4835.pdf | R.C. Whiting, R.C. Benedict, C.A. Kunsch and J.H. Woychik, Effect of Sodium Chloride Levels in Frankfurters on the Growth of Clostridium sporogenes and Staphylococcus aureus, Journal of Food Science (1984) 49:351-355 | | 4885.pdf | R.C. Whiting and A.J. Miller, A Research Note: Evaluation of a Food Processor for Making Model Meat Emulsions, Journal of Food Science (1984) 49:1222-1223,1227 | | 4948.pdf | R.C. Whiting, R.C. Benedict, C.A. Kunsch and D. Blalock, Growth of Clostridium sporogenes and Stapholococcus aureus at Different Temperatures in Cooked Corned Beef Made with Reduced Levels of Sodium Chloride, Journal of Food Science (1985) 50:304-307 | | 4995.pdf | S.A. Palumbo and J.L. Smith, The Behavior of Staphylococcus aureus in Foods Reviewed for The Sanatarian, Dairy and Food Sanitation (1985) 4:9-17 | | 5112.pdf | R.C. Whiting, R.C. Benedict and M. Cangialosi, Survival and Outgrowth of Clostridium sporogenes Spores during Curing and Storage of Corned Beef with Reduced Levels of Sodium Chloride: Journal of Food Protection (1986) 49:874-876 | | 5198.pdf | E.J. Nolan, Calculation of an Approximate Cooling Curve for Cooked Roast Beef, Journal of Food Process Engineering (1987) 9:247-263 | | 5220.pdf | J.L. Smith, Shigella as a Foodborne Pathogen, Journal of Food Protection (1987) 50(9):788-801 | | 5308.pdf | L.L. Zaika, Spices and Herbs: Their Antimicrobial Activity and Its Determination, Journal of Food Safety (1988) 9:97-118 | | 5427.pdf | J.B. Fox, Jr., D.W. Thayer and J.G. Phillips, An Exponential Model Equation for Thiamin Loss in Irradiated Ground Pork as a Function of Dose and Temperature of Irradiation, Radiation Physical Chemistry (1989) 34(6):957-961 | | 5434.pdf | R.K. Jenkins, D.W. Thayer and T.J. Hansen, Effect of Low-Dose Irradiation & Post-Irradiation Cooking & Storage on the Thiamin Content of Fresh Pork, Journal of Food Science (1989) 54(6):1461-1465 | | 5482.pdf | D.W. Thayer, Food Irradiation: Benefits and Concerns, J. Food Quality (1990) 13:147-169 | | 5631.pdf | D.W. Thayer, S. Songprasertchap and G. Boyd, Effects of Heat and Ionizing Radiation on Salmonella typhimurium in Mechanically Deboned Chicken Meat, Journal of Food Protection (1991) 54:718-724 | | 5653.pdf | R.C. Whiting and A.J. Miller, Sausages, Encyclopedia of Food Science and Technology (1991) pp. 2298-2300 | | 5675.pdf | M.E. Szcawinska, D.W. Thayer and J.G. Phillips, Fate of Unirradiated Salmonella in Irradiated Mechanically Deboned Chicken Meat, Intl. J. Food Microbiology (1991) 14:313-324 | | 5723.pdf | D.W. Thayer, J.B. Fox, Jr. and G. Boyd, Effects of Gamma Radiation at Normal Processing Temperatures on the B Vitamins of Pork Chops and Chicken Breasts and on the Survival of Salmonellae, In "Harmonization of Regulations on Food Irrradiation in the Americas", Proc. Inter-American Mtg. 11/89. (1989) | | 5750.pdf | D.W. Thayer, C.Y. Dickerson, D.R. Rao, G. Boyd and C.B. Chawan, Destruction of Salmonella typhimurium on Chicken Wings by Gamma Radiation, J. Food Science (1992) 57:586-589 | | 5767.pdf | D.W. Thayer and G. Boyd, Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat, J. Food Science (1992) 57:848-851 | | 5898.pdf | D.W. Thayer, G. Boyd and R.K. Jenkins, Low-Dose Gamma Irradiation and Refrigerated Storage in vacuo Affect Microbial Flora of Fresh Pork, J. Food Sci. (1993) 58(4):717-719, 733 | | 5970.pdf | M.L. Cygnarowicz-Provost, R.C. Whiting and J.C. Craig, Jr., Steam Surface Pasteurization of Beef Frankfurters, J. Food Sci. (1994) 59(1):1-5 | | 6016.pdf | K.T. Rajkowski, F. Schultz, F. Negron and A. DiCello, Effect of Water Activity on the Growth of Staphylococcus aureus at Meat-Cheese Interfaces, Journal of Food Safety (1994) 14:219-227 | | 6150.pdf | D.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz, Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken, Journal of Food Protection (1995) 58(5):490-496 | | 6296.pdf | D.W. Thayer and G. Boyd, Inactivation of Shewanella putrefaciens by Gamma Irradiation of Red Meat and Poultry, Journal of Food Safety (1996) 16:151-160 | | 6361.pdf | L.L. Zaika and O.J. Scullen, Growth of Shigella flexneri in Foods: Comparison of Observed and Predicted Growth Kinetics Parameters, International Journal of Food Microbiology (1996) 32:91-102 | | 6446.pdf | D.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz, Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator, and Caiman Meat, Journal of Food Protection (1997) 60(7):756-760 | | 6524.pdf | R.L. Buchanan, Identifying and Controlling Emerging Foodborne Pathogens: Research Needs, Emerging Infectious Diseases (1997) 3(4):517-521 | | 6587.pdf | J.L. Smith, Foodborne Illness in the Elderly A Review Article, Journal of Food Protection (1998) 61(9):1229-1239 | | 6593.pdf | B.L. Bowles and V.K. Juneja, Inhibition of Foodborne Bacterial Pathogens by Naturally Occurring Food Additives, Journal of Food Safety (1998) 18:101-112 | | 6692.pdf | D.J. Bolton, A.H. Oser, G.J. Cocoma, S.A. Palumbo and A.J. Miller, Integrating HACCP & TCM Reduces Pork Carcass Contamination, Food Technology (1999) 53(4):40-43 | | 6702.pdf | J.L. Smith, Foodborne Infections During Pregnancy, a Review, | | 6781 | D.W. Thayer and K.T. Rajkowski, Developments in Irradiation of Fresh Fruits and Vegetables, Food Technology (1999) 53(11):62-65 | | 6803 | D.L. Van Hekken, K.T. Rajkowski, P.M. Tomasula, M.H. Tunick and V.H. Holsinger, Effect of Carbon Dioxide under High Pressure on the Survival of Cheese Starter Cultures, Journal of Food Protection (2000) 63(6):758-762 | | 6807 | S. Ravishankar and V.K. Juneja, Sodium Chloride, In "Natural Food Antimicrobial Systems" ed. by A.S. Naidu, published by CRC Press, Boca Raton, London, New York and Washington, D.C. (2000) Chapter 26, Pp. 705-724 | | 6818 | C.H. Liao and G.M. Sapers, Attachment and Growth of Salmonella Chester on Apple Fruits and in vivo Response of Attached Bacteria to Sanitizer Treatments, Journal of Food Protection (2000) 63(7):876-883 | | 6949 | D.W. Thayer, Sources of Variation and Uncertainty in the Estimation of Radiation D-10 Values for Foodborne Pathogens, ORACBA News (2000) 5(4):1-5 Publication of USDA, Office of Risk Assesment and Cost-Benefit Analysis | | 6963 | D.W. Thayer, Irradiation of Poultry Meat, In "Proceedings of the 35th National Meeting on Poultry Health and Processing", Oct 18-20, (2000) Ocean City, MD pp. 87-93 | | 7043 | D.L. Van Hekken, P.M. Tomasula, K.T. Rajkowski, M.H. Tunick and V.H. Holsinger, Survival of Cheese Starter Cultures During High Pressure Carbon Dioxide Processing of Milk, In "Activities Report of the R&D Associates", Proc. of the Fall 1999 meeting. Published by Research and Development Associates for Military Food and Packaging Systems, Inc. San Antonio, TX. (1999) 52(2):358-365 | | 7053 | D.W. Thayer, E.S. Josephson, A. Brynjolfsson, and G.G. Giddings, Radiation Pasteurization of Food, California Journal of Environmental Health (2000) 23(1):14-21 | | 6858 | V.K. Juneja and D.W. Thayer, Irradiation and Other Physically Based Control Strategies for Foodborne Pathogens, In "Microbial Food Contamination" ed. C.L. Wilson and S. Droby, (2001) CRC Press, Voca Raton, FL, Chapter 12, pp. 171-186 | | 6863 | D.W. Thayer, Irradiation of Poultry Meat, 35th National Meeting on Poultry Health and Processing, Oct. 18-20, 2000 Ocean City, MD Pp. 87-93 (2000) | | 6864 | D.W. Thayer and G. Boyd, Gamma Radiation Sensitivity of Foodborne Pathogens on Meat and Poultry, Transactions of the American Nuclear Society (1994) 71:7 | | 6867 | D.W. Thayer E.S. Josephson, A. Brynjolfsson and G.G. Giddings, Uninvited Dinner Guests: Radiation Pasteurization Can Prevent Food Contamination, Resource (1998) December Issue, pp. 7-8 | | 6876 | G.M. Sapers, B.A. Annous, D.C.R. Riordan and C.H. Liao, New Developments Relating to Microbiological Safety of Apples, In "Proceedings of the United States-Japan Cooperative Program in Natural Resources (UNR)", ed. by A.E. Pavlath and J.P. Cherry, (1999), published by ERRC, Wyndmoor, PA, pp. 129-132 | | 6936 | B.A. Niemira, C.H. Sommers and G. Boyd, Irradiation Inactivation of Four Salmonella Serotypes in Orange Juices with Various Turbidities, Journal of Food Protection (2001) 64(5):614-617 | | 6939 | X. Fan and R.A. Gates, Degradation of Monoterpenes in Orange Juice by Gamma Radiation, Journal of Agricultural and Food Chemistry (2001) 49(5):2422-2426 | | 6942 | D.W. Thayer, Development of Irradiated Shelf-Stable Meat and Poultry Products, In "Food Irradiation: Principles and Applications" ed. R.A. Molins, (2001), JJohn Wiley & Sons, New York, NY, Chapter 13, pp. 329-345 | | 6945 | B.A. Niemera, Citrus Juice Composition Does Not Influence Radiation Sensitivity of Salmonella Enteritidis, Journal of Food Protection (2001) 64(6):869-872 | | 6953 | V.K. Juneja, B.S. Eblen and G.M. Ransom, Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values, Journal of Food Science (2001) 66(1):146-152 | | 6963 | I. Feder, J.C. Nietfeld, J. Galland, T. Yeary, J.M. Sargeant, R. Oberst, M.L. Tamplin and J.B. Luchansky, Comparison of Cultivation and PCR-Hybridization for Detection of Salmonella in Porcine Fecal and Water Samples, Journal of Clinical Microbiology (2001) 39(7):2477-2484 | | 6998 | S. Bhaduri, Yersinia enterocolitica, In "Guide to Foodborne Pathogens", ed. by R.G. Labbe and S. Garcia, J.W. Wiley & Sons, Inc., New York, NY, (2001) Chapter 15, pp. 245-255 | | 7011 | X. Fan and D.W. Thayer, Quality of Irradiated Alfalfa Sprouts, Journal of Food Protection (2001) 64(10):1574-1578 | | 7017 | P.M. Davidson, V.K. Juneja and J.K. Branen, Antimicrobial Agents, In "Food Additives: 2nd Edition. Revised and Expanded", ed. A.L. Branen, P.M. Davidson, S. Salminen and J.H. Thorngate, III. Marcel Dekker, Inc. New York (2001) Chapter 20, pp. 563-620 | | 7029 | X. Fan and J.P. Mattheis, 1-Methylcyclopropene and Storage Temperature Influence Responses of "Gala" Apple Fruit to Gamma Irradiation, Postharvest Biology and Technology (2001) 23:143-151 | | 7031 | C.H. Sommers, X. Fan, B.A. Niemira and A.P. Handel, Effect of Ionizing Radiation on Beef Bologna Containing Soy Protein Concentrate, Journal of Food Safety (2001) 21:151-165 | | 7043 | V.K. Juneja, B.S. Eblen and H.M. Marks, Modeling Non-Linear Survival Curves to Calculate Thermal Inactivation of Salmonella in Poultry of Different Fat Levels, International Journal of Food Microbiology (2001) 70:37-51 | | 7049 | K.T. Rajkowski and D. W. Thayer, Alfalfa Seed Germination and Yield Ratio and Alfalfa Sprout Microbial Keeping Quality Following Irradiation of Seeds and Sprouts, Journal of Food Protection (2001) 64(12):1988-1995 | return to top |
| | Related Publications | | 1849 | A.-L. Puranen and V. Nurmikko, Nutritional Requirements of Lactic Acid Bacteria. III. Synthetic Growth Media for 15 Lactobacilli Strains, Annales Academiae Scientiarum Fennicae, A, II. Chemica, 115 (1962) (P.L. 480 foreign research grant) | | 2746 | V. Nurmikko Institute of Biochemistry, University of Turku, Turku, Finland, Investigations of Lactic Acid Bacteria Growth-Promoting Factors to obtain Basic Information on their Nature, Structure, and Physiological Mechanism of Action, as a Basis for Improvement of the Manufacture of Cheese and the Resulting Product, (title cont.) of the Manufacture of Cheese and the Resulting Product P.L. 480 Research Report | | 3183 | G.C. Upreti, R.P. Singh, J. Verma, P.L. Bhatia and K.G. Gollakota, The Effects of some alpha Picolinic Acid Derivatives on Growth and Sporulation of Bacilli, Biochemical and Biophysical Research Communications (1969) 35(5):611-618 (P.L. 480 foreign research grant) | | 3389 | G.H. Joyce, R.K. Hammond and D.C. White (Univ. KY), Changes in Membrane Lipid Composition in Exponentially Growing Staphylococcus aureus During the Shift from 37°C to 25°C (USDA Research Contract), Journal of Bacteriology (1970) 104:323-330 | | 3494 | M.J. Rose, N.K. Enkiri and J.A. Alford, Growth and Survival of Enterobacteria in Selenite-Cystine Broth Containing Thiosulfate, Journal of Food Science (1971) 36:590-593 | | 3795 | S.A. Palumbo, Influence of Sulfite on Growth, Slime, and Fluorescent Pigment Formation of Pseudomonas aeruginosa, Canadian Journal of Microbiology (1973) 19:505-511 ) | | 4618.pdf | J.L. Smith, R.C. Benedict and S.A. Palumbo, Protection Against Heat Injury in Staphylococcus aureus by Solutes, Journal of Food Protection (1982) 45:54-58 | | 4663.pdf | J.L. Smith, R.C. Benedict and S.A. Palumbo, Acid Injury in Staphylococcus aureus and Its Prevention by Sugars and Polyols, In "Developments in Industrial Microbiology," (1982) Vol. 23: 587-593 | | 4713.pdf | P.H. Demchick, S.A. Palumbo and J.L. Smith, Influence of pH on Freeze-Thaw Lethality in Staphylococcus aureus, Journal of Food Safety (1982) 4:185-189 | | 4740.pdf | J.L. Smith, R.L. Buchanan and S.A. Palumbo, Effect of Food Environment on Staphylococcal Enterotoxin Synthesis: A Review, Journal of Food Protection (1983) 46:545-555 | | 4768.pdf | J.L. Smith, R.C. Benedict and S.A. Palumbo, Relationship of Water Activity to Prevention of Heat Injury in Staphylococcus aureus, Lebensmittel-Wissenschaft und Technologie (1983) 16:195-197 | | 4791.pdf | J.L. Smith, R.C. Benedict, M.J. Haas and S.A. Palumbo, Heat Injury in Staphylococcus aureus 196E: Protection by Metabolizable and Non-Metabolizable Sugars and Polyols, Applied and Environmental Microbiology (1983) 46:1417-1419 | | 4886.pdf | J.L. Smith, M.M. Bencivengo and R.L. Buchanan, Enterotoxin Biosynthesis by Progeny of Repaired Heat-Injured Cells of Staphylococcus aureus, Journal of Food Safety (1984) 6:203-209 | | 4892.pdf | S.A. Palumbo, Heat Injury and Repair in Campylobacter jejuni, Applied and Enviornmental Microbiology (1984) 48:477-480 | | 4914.pdf | J.L. Smith, R.C. Benedict, R.L. Buchanan, S. Kalinowski and S.A. Palumbo, pH Dependent Acetate Injury in Staphylococcus aureus: Role of Temperature, Lebensmittel-Wissenschaft und Technologie (1984) 17:271-275 | | 4964.pdf | T.J. Montville, N. Parris and L.K. Conway, Influence of pH on Organic Acid Production by Clostridium sporogenes in Test Tube and Fermentor Cultures, Applied and Environmental Microbiology (1985) 49:733-736 | | 4996 | J.L. Smith, R.C. Benedict and S.M. Kalinowski, Solutes that Protect Staphylococcus aureus Against Heat-Induced Injury and Their Effect on Cellular Leakage, Journal of Food Protection (1985) 48:600-602 | | 5057.pdf | J.L. Smith, M.M. Bencivengo, R.L. Buchanan and C.A. Kunsch, Enterotoxin A Production in Staphylococcus aureus: Inhibition by Glucose, Archives of Microbiology (1986) 144:131-136 | | 5084 | J.L. Smith, M.M. Bencivengo and S.M. Kalinowski, Absence or Presence of Glucose in Growth Medium and Its Effect on Heat Injury in Staphylococcus aureus, Journal of Industrial Microbiology (1986) 1:75-78 | | 5166.pdf | D.W. Thayer, W.S. Muller, R.L. Buchanan and J.G. Phillips, Effect of Sodium Chloride, pH, Temperature, and Atmosphere on Growth of Salmonella typhimurium in Glucose-Mineral Salts Medium, Applied & Environmental Microbiology (1987) 53(6):1311-1315 | | 5167.pdf | R.L. Buchanan, S.B. Jones, W.V. Gerasimowicz, L.L. Zaika, H.G. Stahl and L.A. Ocker, Regulation of Aflatoxin Biosynthesis Assessment of the Role of Cellular Energy Status as a Regulator of the Induction of Aflatoxin Production, Applied & Environmental Microbiology (1987) 53(6):1224-1232 | | 5182.pdf | L.L. Zaika and R.L. Buchanan, Review of Compounds Affecting the Biosynthesis or Bioregulation of Aflatoxins, Journal of Food Protection (1987) 50(8):691-708 | | 5217.pdf | J.L. Smith, M.J. Maurer, M.M. Bencivengo and C.A. Kunsch, Effect of Sodium Chloride on Uptake of Substrate by Staphylococcus aureus 196e, Journal of Food Protection (1987) 50(11):968-974 | | 5381.pdf | L.L. Zaika, L.S. Engel, A.H. Kim and S.A. Palumbo, Effect of Sodium Chloride, pH and Temperature on Growth of Shigella flexneri, Journal of Food Protection (1989) 52(5):356-359 | | 5472.pdf | C.N. Huhtanen, Gamma Radiation Inactivation of Enterococci: J. Food Protection (1990) 53:302-305 | | 5512.pdf | D.W. Thayer, G. Boyd, W.S. Muller, C.A. Lipson, W.C. Hayne and S.H. Baer, Radiation Resistance of Salmonella, J. Industrial Microbiology (1990) 5:387-390 | | 5520.pdf | R.L. Buchanan and M.L. Cygnarowicz, A Mathematical Approach toward Defining and Calculating the Duration of the Lag Phase.: Food Microbiology (1990) 7:237-240 | | 5606.pdf | J.L. Smith and B.S. Marmer, Death and Injury in Staphylococcus aureus 196E: Effect of Growth Temperature, Lebensm.-Wiss. u.-Technol. (1991) 24:169-172 | | 5723.pdf | D.W. Thayer, J.B. Fox, Jr. and G. Boyd, Effects of Gamma Radiation at Normal Processing Temperatures on the B Vitamins of Pork Chops and Chicken Breasts and on the Survival of Salmonellae: In "Harmonization of Regulations on Food Irrradiation in the Americas", Proc. Inter-American Mtg. 11/89. (1989) | | 5741.pdf | R.C. Whiting, Notes on Reparameterization of Bacterial Growth Curves (A reply to J. Baranyi and W.E. Garthright)., Food Microbiology (1992) 9:169-174 | | 5793.pdf | R.L. Buchanan, F.J. Schultz, M.H. Golden, L.K. Bagi and B.S. Marmer, Feasibility of Using Microbiological Indicator Assays to Detect Temperature Abuse in Refrigerated Meat, Poultry, and Seafood Products, Food Microbiology (1992) 9:279-301 | | 5810.pdf | R.L. Buchanan, Predictive Food Microbiology: Trends in Food Science & Technology (1993) 4:6-11 | | 5816.pdf | D.W. Thayer, Salmonella Control by Irradiation, Proceedings of Pack Alimentaire (1991) Session D-4: 8 pages | | 5863.pdf | S. Bhaduri and C.O. Turner-Jones, The Effect of Anaerobic Atmospheres on the Stability of the Virulence-Related Characteristics in Yersinia enterocolitica, Food Microbiology (1993) 10:239-242 | | 5890.pdf | R.L. Buchanan and C.M. Deroever, Limits in Assessing Microbiological Food Safety: Journal of Food Protection (1993) 58(8):725-729 | | 5923.pdf | R.L. Buchanan, Developing and Distributing User-Friendly Application Software: Journal of Industrial Microbiology (1993) 12:251-255 | | 6118.pdf | P.M. Fratamico and R.C. Whiting, Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-Borne Pathogenic and Spoilage Bacteria, Journal of Food Protection (1995) 58(2):160-164 | | 6150.pdf | D.W. Thayer, G. Boyd, J.B. Fox, Jr. and L. Lakritz, Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken: Journal of Food Protection (1995) 58(5):490-496 | | 6296.pdf | D.W. Thayer and G. Boyd, Inactivation of Shewanella putrefaciens by Gamma Irradiation of Red Meat and Poultry: Journal of Food Safety (1996) 16:151-160 | | 6524.pdf | R.L. Buchanan, Identifying and Controlling Emerging Foodborne Pathogens: Research Needs: Emerging Infectious Diseases (1997) 3(4):517-521 | | 6613.pdf | A.J. Miller, J.L. Smith and R.L. Buchanan, Factors Affecting the Emergence of New Pathogens and Research Strategies Leading to Their Control, Journal of Food Safety (1998) 18:243-263 | | 6652.pdf | T.P. Oscar, Identification and Characterization of Salmonella Isolates by Automated Ribotyping, Journal of Food Protection (1998) 61(5):519-524 | | 6695.pdf | B.A. Annous, M.F. Kozempel and M.J. Kurantz, Changes in Membrane Fatty Acid Composition of Pediococcus sp. Strain NRRL B-2354 in Response to Growth Conditions and Its Effect on Thermal Resistance, Applied and Environmental Microbiology (1999) 65(7):2857-2862 | | 6743 | R.L. Buchanan and S.G. Edelson, Effect of pH-Dependent, Stationary Phase Acid Resistance on the Thermal Tolerance of Escherichia coli O157:H7: Food Microbiology (1999) 16:447-458 Available online http://www.idealibrary.com Article No. fmic.1998.0260 | | 6911 | J.L. Smith, A Review of Hepatitis E Virus, Journal of Food Protection (2001) 64(4):572-586 | | 7013 | V.K. Juneja, Thermal Inactivation of Microorganisms, In "Control of Foodborne Microorganisms" ed. V.K. Juneja and J.N. Sofos, Marcel Dekker, Inc, New York, NY (2001) Chapter 2 pp. 13-53 | | 7016 | O.P. Snyder, Jr. and V.K. Juneja, Management of Microbial Control in HACCP Systems, In "Control of Foodborne Microorganisms" ed. V.K. Juneja and J.N. Sofos, Marcel Dekker, Inc, New York, NY (2001) Chapter 19 pp. 479-492 | | 7021 | C.H. Sommers and S. Bhaduri, Loss of Crystal Violet Binding Activity in Stationary Phase Yersinia enterocolitica Following Gamma Irradiation, Food Microbiology (2001) 18:367-374 | | 7024 | M.L. Tamplin, Coastal Vibrios: Identifying Relationships Between Environmental Condition and Human Disease, Human and Ecological Risk Assessment (2001) 7(5):1437-1445 | | 7030 | K.T. Rajkowski and E.W. Rice, Growth and Recovery of Selected Gram-Negative Bacteria in Reconditioned Wastewater, Journal of Food Protection (2001) 64(11):1761-1767 | return to top |
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