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Year 2004 Remove constraint 2004: 2004 Subjects food pathogens Remove constraint food pathogens: food pathogens Subjects pH Remove constraint pH: pH
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1. 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

2. 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

3. Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7

Description:
Includes references
Author:
Buchanan, R.L. , Edelson-Mammel, S.G. , Boyd, G. , Marmer, B.S.
Subject:
food preservation , culture media , acidulants , acetic acid , citric acid , lactic acid , malic acid , hydrochloric acid , pH , gamma radiation , food irradiation , dosage , acid tolerance , Escherichia coli O157:H7 , food pathogens , bacterial contamination , radiation resistance , cross resistance , induced resistance , pathogen survival , viability , plate count , food microbiology , food safety
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

4. Influence of oxidation-reduction reductants on Salmonella typhimurium growth rates after initial pH adjustment and zinc compound addition

Description:
Includes references
Author:
Park, S.Y. , Woodward, C.L. , Birkhold, S.G. , Kubena, L.F. , Nisbet, D.J. , Ricke, S.C.
Subject:
Salmonella typhimurium , microbial growth , anaerobic conditions , culture media , pH , acidity , cysteine , sulfides , reducing agents , zinc , zinc sulfate , food pathogens , food microbiology
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

5. Novel browning inhibitor formulation for fresh-cut apples

Description:
Includes references
Author:
Pilizota, V. , Sapers, G.M.
Subject:
apples , fresh-cut foods , enzymatic browning , enzyme inhibitors , food pathogens , pH , food preservatives , modified atmosphere packaging , ascorbic acid , citric acid , acid treatment , storage temperature , food safety , food quality
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

6. Persistence of enterohemorrhagic Escherichia coli O157:H7 in soil and on leaf lettuce and parsley grown in fields treated with contaminated manure composts or irrigation water

Description:
Includes references
Author:
Islam, M. , Doyle, M.P. , Phatak, S.C. , Millner, P. , Jiang, X.
Subject:
Lactuca sativa var. crispa , Petroselinum crispum , vegetable growing , seedlings , plant cultural practices , composted manure , poultry manure , cattle manure , minerals , nitrates , pH , irrigation water , water pollution , polluted soils , soil pollution , Escherichia coli O157:H7 , food pathogens , food contamination , bacterial contamination , incidence , leaf lettuce , parsley , microbial detection , food safety
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

7. Processing and safety

Author:
Breidt, F. Jr. , Costilow, R.N.
Subject:
food industry , food processing , food sanitation , acidification , orange juice , apple cider , pH , pasteurization , food preservation , food spoilage , food pathogens , bacterial contamination , Clostridium botulinum , Escherichia coli , Listeria monocytogenes , Salmonella , bacterial spores , vegetables , food safety
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004

8. Survival of Listeria monocytogenes strain H7762 and resistance to simulated gastric fluid following exposure to frankfurter exudate

Description:
Includes references
Author:
Wonderling, L.D. , Bayles, D.O.
Subject:
culture media , hot dogs , beef , packaging , liquids , gastric juice , pH , temperature , Listeria monocytogenes , food pathogens , food contamination , bacterial contamination , stress tolerance , pathogen survival , acid tolerance , viability , virulence , food safety , food microbiology , bacteriology
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2004