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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. Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example

Description:
Includes references
Author:
Crouch, Edmund A. , LaBarre, David , Golden, Neal J. , Kause, Janell R. , Dearfield, Kerry L.
Subject:
human food chain , risk assessment , foodborne illness , food pathogens , food contamination , bacterial contamination , predictive microbiology , probabilistic models , mathematical models , microbial growth , measurement , reference standards , Food Safety and Inspection Service , public health , meat products , poultry meat , Clostridium perfringens , appropriate level of protection , United States
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009

3. Growth Parameters of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Aerobic Mesophilic Bacteria of Apple Cider Amended with Nisin-EDTA

Description:
Includes references
Author:
Ukuku, Dike O. , Zhang, Howard , Huang, Lihan
Subject:
Escherichia coli O157:H7 , Salmonella , Listeria monocytogenes , aerobes , apple cider , nisin , microbial growth , food microbiology , food contamination , food pathogens , bacterial contamination , EDTA (chelating agent) , food preservatives , storage temperature , storage time , mathematical models , equations , temporal variation , population dynamics
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009

4. 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

5. Modeling the Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon

Description:
Includes references
Author:
Hwang, C.-A. , Sheen, S.
Subject:
Listeria monocytogenes , food pathogens , microbial growth , smoked fish , salmon , seafoods , food contamination , bacterial contamination , microorganisms , plate count , mathematical models , equations
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009

6. 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

7. 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

8. The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature

Description:
Includes references
Author:
Hwang, Cheng-An
Subject:
salmon , fish , smoking (food products) , cooked foods , salt content , smoked fish , smoke , phenols , seafoods , food contamination , bacterial contamination , Listeria monocytogenes , heat tolerance , food pathogens , microbial growth , predictive microbiology , mathematical models , probabilistic models , probability analysis
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009