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Year 2009 Remove constraint 2009: 2009 Subjects food pathogens Remove constraint food pathogens: food pathogens Subjects liquified foods Remove constraint liquified foods: liquified foods

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1. Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films against Listeria monocytogenes

Description:: Includes references
Author:: Jin, Tony , Liu, LinShu , Zhang, Howard , Hicks, Kevin
Subject:: Listeria monocytogenes , nisin , orange juice , packaging , pectins , food packaging , packaging materials , lactic acid , coatings , mechanical properties , surface active properties , antibacterial properties , culture media , liquified foods , egg albumen , tensile strength , food pathogens , bacterial contamination , plate count
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

2. 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

3. Growth and Survival of Antibiotic-Resistant Salmonella Typhimurium DT104 in Liquid Egg Products

Description:: Includes references
Author:: Musgrove, Michael T. , McQuestin, Olivia J. , Tamplin, Mark , Kelley, Lynda C.
Subject:: egg products , liquified foods , food contamination , bacterial contamination , food pathogens , isolation , Salmonella typhimurium , antibiotic resistance , serotypes , biosafety , biosecurity , multiple drug resistance , microbial growth , pathogen survival , food storage , storage temperature , tempering , Food Safety and Inspection Service , food defense
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009

4. Survival and Growth of Salmonella Enteritidis in Liquid Egg Products Varying by Temperature, Product Composition, and Carbon Dioxide Concentration

Description:: Includes references
Author:: Gurtler, Joshua B. , Conner, Donald E.
Subject:: eggs , egg products , liquified foods , decontamination , carbon dioxide , food storage , food contamination , bacterial contamination , food pathogens , Salmonella enteritidis , pathogen survival , cooling , pH , cryopreservation , microbiological quality
Collection:: Journal Articles, USDA Authors, Peer-Reviewed
Year:: 2009