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Items: 1 to 20 of 91

1.

Assembly and Characterization of a Pathogen Strain Collection for Produce Safety Applications: Pre-growth Conditions Have a Larger Effect on Peroxyacetic Acid Tolerance Than Strain Diversity.

Harrand AS, Kovac J, Carroll LM, Guariglia-Oropeza V, Kent DJ, Wiedmann M.

Front Microbiol. 2019 May 31;10:1223. doi: 10.3389/fmicb.2019.01223. eCollection 2019.

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Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate.

Monu EA, Valladares M, D'Souza DH, Davidson PM.

J Food Prot. 2015 Aug;78(8):1467-71. doi: 10.4315/0362-028X.JFP-14-488.

PMID:
26219359
4.

Prevalence of shiga toxin producing Escherichia coli, Salmonella enterica, and Listeria monocytogenes at public access watershed sites in a California Central Coast agricultural region.

Cooley MB, Quiñones B, Oryang D, Mandrell RE, Gorski L.

Front Cell Infect Microbiol. 2014 Mar 4;4:30. doi: 10.3389/fcimb.2014.00030. eCollection 2014. Erratum in: Front Cell Infect Microbiol. 2014;4:58.

5.

Molecular ecology of Listeria spp., Salmonella, Escherichia coli O157:H7 and non-O157 Shiga toxin-producing E. coli in pristine natural environments in Northern Colorado.

Ahlstrom CA, Manuel CS, Den Bakker HC, Wiedmann M, Nightingale KK.

J Appl Microbiol. 2018 Feb;124(2):511-521. doi: 10.1111/jam.13657.

PMID:
29215770
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Thermal tolerance characteristics of non-O157 Shiga toxigenic strains of Escherichia coli (STEC) in a beef broth model system are similar to those of O157:H7 STEC.

Vasan A, Leong WM, Ingham SC, Ingham BH.

J Food Prot. 2013 Jul;76(7):1120-8. doi: 10.4315/0362-028X.JFP-12-500.

PMID:
23834785
9.

Biofilm formation by Shiga toxin-producing Escherichia coli O157:H7 and Non-O157 strains and their tolerance to sanitizers commonly used in the food processing environment.

Wang R, Bono JL, Kalchayanand N, Shackelford S, Harhay DM.

J Food Prot. 2012 Aug;75(8):1418-28. doi: 10.4315/0362-028X.JFP-11-427.

PMID:
22856565
10.

Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves.

Collazo C, Noguera V, Aguiló-Aguayo I, Abadias M, Colás-Medà P, Nicolau I, Viñas I.

Int J Food Microbiol. 2019 May 16;297:11-20. doi: 10.1016/j.ijfoodmicro.2019.02.024. Epub 2019 Mar 1.

PMID:
30852362
11.

Time to growth and inactivation of three STEC outbreak strains under conditions relevant for fermented sausages.

Lindqvist R, Lindblad M.

Int J Food Microbiol. 2011 Jan 31;145(1):49-56. doi: 10.1016/j.ijfoodmicro.2010.11.027. Epub 2010 Nov 24.

PMID:
21146238
12.

Growth and survival parameter estimates and relation to RpoS levels in serotype O157:H7 and non-O157 Shiga toxin-producing Escherichia coli.

Mand TD, Döpfer D, Ingham B, Ané C, Kaspar CW.

J Appl Microbiol. 2013 Jan;114(1):242-55. doi: 10.1111/jam.12021. Epub 2012 Oct 19.

13.

Survival and expression of acid resistance genes in Shiga toxin-producing Escherichia coli acid adapted in pineapple juice and exposed to synthetic gastric fluid.

Kim GH, Fratamico P, Breidt F, Oh DH.

J Appl Microbiol. 2016 Nov;121(5):1416-1426. doi: 10.1111/jam.13223. Epub 2016 Sep 5.

PMID:
27377411
14.

The effect of oxidative stress on gene expression of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and non-O157 serotypes.

Mei GY, Tang J, Carey C, Bach S, Kostrzynska M.

Int J Food Microbiol. 2015 Dec 23;215:7-15. doi: 10.1016/j.ijfoodmicro.2015.07.029. Epub 2015 Jul 29.

PMID:
26318408
15.

Methods for the detection and isolation of Shiga toxin-producing Escherichia coli.

De Boer E, Heuvelink AE.

Symp Ser Soc Appl Microbiol. 2000;(29):133S-143S. Review.

PMID:
10880188
16.

Relative response of populations of Escherichia coli and Salmonella enterica to exposure to thermal, alkaline and acidic treatments.

Gill A, Tamber S, Yang X.

Int J Food Microbiol. 2019 Mar 16;293:94-101. doi: 10.1016/j.ijfoodmicro.2019.01.007. Epub 2019 Jan 15.

PMID:
30677561
17.

Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5).

Dufort EL, Sogin J, Etzel MR, Ingham BH.

J Food Prot. 2017 Dec;80(12):2014-2021. doi: 10.4315/0362-028X.JFP-17-147.

PMID:
29140746
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19.

Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce.

Oliveira M, Abadias M, Colás-Medà P, Usall J, Viñas I.

Int J Food Microbiol. 2015 Dec 2;214:4-11. doi: 10.1016/j.ijfoodmicro.2015.07.015. Epub 2015 Jul 15.

PMID:
26210531
20.

Immersion in antimicrobial solutions reduces Salmonella enterica and Shiga toxin-producing Escherichia coli on beef cheek meat.

Schmidt JW, Bosilevac JM, Kalchayanand N, Wang R, Wheeler TL, Koohmaraie M.

J Food Prot. 2014 Apr;77(4):538-48. doi: 10.4315/0362-028X.JFP-13-300.

PMID:
24680064

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