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Subjects food pathogens Remove constraint food pathogens: food pathogens Subjects antibacterial properties Remove constraint antibacterial properties: antibacterial properties Year 2004 Remove constraint 2004: 2004

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1. Direct microscopic observation of viability of Campylobacter jejuni on chicken skin treated with selected chemical sanitizing agents

Description:: Includes references
Author:: Chantarapanont, W. , Berrang, M.E. , Frank, J.F.
Subject:: Campylobacter jejuni , chicken skin , decontamination , sanitizing , sodium hypochlorite , peracetic acid , chlorites , acidity , sanitizers , antibacterial properties , food pathogens , food contamination , bacterial contamination , pathogen survival , viability , electron microscopy , plate count , food safety
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2004

2. Effect of nisin in combination with EDTA, sodium lactate, and potassium sorbate for reducing Salmonella on whole and fresh-cut cantaloupe

Description:: Includes references
Author:: Ukuku, D.O. , Fett, W.F.
Subject:: nisin , antibacterial proteins , EDTA (chelating agent) , lactates , potassium sorbate , antibacterial properties , cantaloupes , fresh-cut foods , decontamination , sanitizing , Salmonella , food pathogens , bacterial contamination , food contamination , fruit quality , appearance (quality) , off odors , food acceptability , food storage , cold storage , storage time , pathogen survival , washing , plate count , firmness
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2004

3. Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions

Description:: Includes references
Author:: Gonzalez, R.J. , Luo, Y. , Ruiz-Cruz, S. , McEvoy, J.L.
Subject:: carrots , fresh-cut foods , shredding , inoculum density , Escherichia coli O157:H7 , food contamination , bacterial contamination , food pathogens , sanitizing , sanitizers , chlorites , acidity , pH , citric acid , acetic acid , sodium hypochlorite , antibacterial properties , washing , food storage , storage time , pathogen survival , plate count , aerobes , yeasts , molds (fungi) , organic matter
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2004

4. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products

Description:: Includes references
Author:: Breidt, F. Jr. , Hayes, J.S. , McFeeters, R.F.
Subject:: pickled foods , brining , solutions , acidification , acetic acid , chemical concentration , pH , antibacterial properties , Escherichia coli O157:H7 , food pathogens , food contamination , viability , pathogen survival , gluconic acid , sodium , buffers , food safety
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2004

5. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast

Description:: Includes references
Author:: Juneja, V.K. , Thippareddi, H.
Subject:: ground turkey meat , breast muscle , marinating , lactates , sodium acetate , sodium citrate , antibacterial properties , heat stress , cooling , Clostridium perfringens , food pathogens , food contamination , bacterial contamination , spore-forming bacteria , bacterial spores , viability , spore germination , plate count , cooking , temperature
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2004