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Year 2009 Remove constraint 2009: 2009 Subjects food pathogens Remove constraint food pathogens: food pathogens Subjects food preservation Remove constraint food preservation: food preservation

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1. Analysis of foodborne bacteria by differential scanning calorimetry

Description:: Includes references
Author:: Tunick, Michael H. , Novak, John S. , Bayles, Darrell O. , Lee, Jaesung , Kaletunc, Gonul
Subject:: food pathogens , epidemiological studies , food processing , food preservation , inactivation temperature , predictive microbiology , mathematical models , nonthermal processing , Listeria monocytogenes , Clostridium perfringens , Escherichia coli , Lactobacillus plantarum , differential scanning calorimetry , bacterial contamination , toxigenic strains , enterotoxins , heat tolerance , heat shock proteins , calorimetry
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

2. Control of Listeria monocytogenes on frankfurters with antimicrobials and hydrodynamic pressure processing

Description:: Includes references
Author:: Patel, J.R. , Sanglay, G.C. , Solomon, M.B.
Subject:: hot dogs , food preservation , food preservatives , sodium acetate , pediocins , antibacterial properties , minimum inhibitory concentration , natural additives , dipping , Listeria monocytogenes , food pathogens , bacterial contamination , high pressure treatment , hydrodynamics , food packaging , vacuum packaging , aerobes , plate count , food storage , synergism , refrigeration , storage temperature , storage time
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

3. Effects of pH and temperature on inactivation of Salmonella typhimurium DT104 in liquid whole egg by pulsed electric fields

Description:: Includes references
Author:: Jin, Tony , Zhang, Howard , Hermawan, Nelda , Dantzer, William
Subject:: eggs , liquified foods , pasteurization , food preservation , nonthermal processing , pulsed electric fields , electric field , electric current , pH , inactivation temperature , Salmonella typhimurium , food pathogens , bacterial contamination , plate count
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

4. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves

Description:: Includes references
Author:: Keskinen, Lindsey A. , Burke, Angela , Annous, Bassam A.
Subject:: lettuce , romaine lettuce , Lactuca sativa var. capitata , fresh-cut foods , food preservation , sanitizing , decontamination , sanitizers , sodium hypochlorite , electrolytes , pH , minimum inhibitory concentration , antibacterial properties , dipping , Escherichia coli O157:H7 , bacterial contamination , food pathogens , food safety , microbiological quality , chlorine dioxide , biofilm , food processing quality
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

5. Stress, Sublethal Injury, Resuscitation, and Virulence of Bacterial Foodborne Pathogens

Description:: Includes references
Author:: Wesche, Alissa M. , Gurtler, Joshua B. , Marks, Bradley P. , Ryser, Elliot T.
Subject:: abiotic stress , microbial resuscitation , virulence , food pathogens , food preservation , literature reviews , bacterial contamination , cell biology , reactive oxygen species
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009