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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. General Regression Neural Network and Monte Carlo Simulation Model for Survival and Growth of Salmonella on Raw Chicken Skin as a Function of Serotype, Temperature, and Time for Use in Risk Assessment

Description:
Includes references
Author:
Oscar, Thomas P.
Subject:
food safety , chicken meat , raw meat , food pathogens , risk assessment , microbial growth , bacterial colonization , pathogen survival , predictive microbiology , probabilistic models , simulation models , neural networks , Monte Carlo method , serotypes , Salmonella enterica subsp. enterica serovar Typhimurium , Salmonella enterica subsp. enterica serovar Hadar , Salmonella enterica subsp. enterica serovar Kentucky , dosage , temperature , regression analysis , model validation
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. 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

6. 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

7. Thermal inactivation of Listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions

Description:
Includes references
Author:
Huang, Lihan
Subject:
ground beef , food contamination , heat treatment , temperature , Listeria monocytogenes , bacterial contamination , food pathogens , thermodynamics , kinetics , sorption isotherms , predictive microbiology , inactivation temperature , linear models , Weibull statistics , plate count , heat tolerance
Collection:
Journal Articles, USDA Authors, Peer-Reviewed
Year:
2009