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Authors Juneja, Vijay K. Remove constraint Juneja, Vijay K.: Juneja, Vijay K. Year 2009 Remove constraint 2009: 2009 Subjects food pathogens Remove constraint food pathogens: food pathogens

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1. Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 °C

Description:: Includes references
Author:: Juneja, Vijay K. , Melendres, Martin Valenzuela , Huang, Lihan , Subbiah, Jeyamkondan , Thippareddi, Harshavardhan
Subject:: raw meat , ground beef , thermodynamics , water activity , temperature , Salmonella , food pathogens , bacterial contamination , microbial growth , predictive microbiology , logit analysis , mathematical models , Bayesian theory , dynamic models
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

2. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

Description:: Includes references
Author:: Hwang, Cheng-An , Porto-Fett, Anna C.S. , Juneja, Vijay K. , Ingham, Steven C. , Ingham, Barbara H. , Luchansky, John B.
Subject:: microbiological quality , Escherichia coli O157:H7 , Listeria monocytogenes , Salmonella typhimurium , fermented foods , dried foods , food processing , food processing quality , sausages , meat processing , food storage , storage quality , bacterial contamination , food contamination , food pathogens , mortality , mathematical models , traditional foods , prediction , storage temperature , pH , water activity
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

3. Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken

Description:: Includes references
Author:: Juneja, Vijay K. , Marks, Harry , Thippareddi, Harshavardhan
Subject:: ground chicken meat , cooked foods , Clostridium perfringens , food pathogens , food microbiology , bacterial contamination , food contamination , microbial growth , temperature , cooling , simulation models , bacterial spores , spore germination , kinetics , mathematical models , vacuum packaging , temporal variation
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

4. Thermal Destruction of Escherichia coli O157:H7 in Sous-Vide Cooked Ground Beef as Affected by Tea Leaf and Apple Skin Powders

Description:: Includes references
Author:: Juneja, Vijay K. , Bari, M.L. , Inatsu, Y. , Kawamoto, S. , Friedman, Mendel
Subject:: green tea , tea , leaves , apples , peels , plant extracts , antibacterial properties , ground beef , sous vide , heat treatment , Escherichia coli O157:H7 , food pathogens , bacterial contamination , temperature , heat tolerance , inactivation temperature , predictive microbiology , kinetics , cooking , cooked foods , natural additives
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

5. Validation of Cooking Times and Temperatures for Thermal Inactivation of Yersinia pestis Strains KIM5 and CDC-A1122 in Irradiated Ground Beef

Description:: Includes references
Author:: Porto-Fett, Anna C.S. , Juneja, Vijay K. , Tamplin, Mark L. , Luchansky, John B.
Subject:: food safety , cooking , food pathogens , food irradiation
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009