| Year |
Citation |
Score |
| 2009 |
Ingham SC, Vang S, Levey B, Fahey L, Norback JP, Fanslau MA, Senecal AG, Burnham GM, Ingham BH. Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods. Journal of Food Protection. 72: 2114-24. PMID 19833035 DOI: 10.4315/0362-028X-72.10.2114 |
0.706 |
|
| 2009 |
Ingham SC, Ingham BH, Borneman D, Jaussaud E, Schoeller EL, Hoftiezer N, Schwartzburg L, Burnham GM, Norback JP. Predicting pathogen growth during short-term temperature abuse of raw sausage. Journal of Food Protection. 72: 75-84. PMID 19205467 DOI: 10.4315/0362-028X-72.1.75 |
0.703 |
|
| 2008 |
Burnham GM, Hanson DJ, Koshick CM, Ingham SC. Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using Biltong and droëwors Journal of Food Safety. 28: 198-209. DOI: 10.1111/J.1745-4565.2008.00114.X |
0.605 |
|
| 2007 |
Burnham GM, Ingham SC, Fanslau MA, Ingham BH, Norback JP, Schaffner DW. Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry exposed to temperature abuse. U.S. Army Medical Department Journal. 57-65. PMID 20091984 |
0.691 |
|
| 2007 |
Ingham SC, Fanslau MA, Burnham GM, Ingham BH, Norback JP, Schaffner DW. Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool. Journal of Food Protection. 70: 1446-56. PMID 17612076 DOI: 10.4315/0362-028X-70.6.1446 |
0.718 |
|
| 2006 |
Burnham GM, Fanslau MA, Ingham SC. Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies. Journal of Food Protection. 69: 602-8. PMID 16541692 DOI: 10.4315/0362-028X-69.3.602 |
0.691 |
|
| Show low-probability matches. |