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Barbara Ingham - Publications

Affiliations: 
Food Science University of Wisconsin, Madison, Madison, WI 
Area:
Microbiology Biology, Food Science and Technology Agriculture, Toxicology
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22 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2017 Dufort EL, Sogin J, Etzel MR, Ingham BH. Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5). Journal of Food Protection. 2014-2021. PMID 29140746 DOI: 10.4315/0362-028X.Jfp-17-147  0.412
2017 Vasan A, Ingham SC, Ingham BH. Comparative Effect of Heat Shock on Survival of O157:H7 and Non-O157 Shiga Toxigenic Escherichia coli and Salmonella in Lean Beef with or without Moisture-Enhancing Ingredients. Journal of Food Protection. 1002-1008. PMID 28485631 DOI: 10.4315/0362-028X.Jfp-16-335  0.704
2017 Kanankege KS, Anklam KS, Fick CM, Kulow MJ, Kaspar CW, Ingham BH, Milkowski A, Döpfer D. Evaluating the efficacy of beef slaughter line interventions by quantifying the six major non-O157 Shiga toxin producing Escherichia coli serogroups using real-time multiplex PCR. Food Microbiology. 63: 228-238. PMID 28040174 DOI: 10.1016/J.Fm.2016.11.023  0.592
2014 Chatzikyriakidou K, Geier RR, Ingham SC, Ingham BH. Growth of strains of the major non-O157 Shiga toxin-producing Escherichia coli serogroups is not different from growth of Escherichia coli O157:H7 in neutral broth (pH 7.4) and acidified broth (pH 5.6) at 10°C. Journal of Food Protection. 77: 1617-23. PMID 25198857 DOI: 10.4315/0362-028X.JFP-14-048  0.715
2014 Vasan A, Geier R, Ingham SC, Ingham BH. Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels. Journal of Food Protection. 77: 1501-11. PMID 25198841 DOI: 10.4315/0362-028X.Jfp-14-106  0.729
2014 Leong WM, Geier R, Engstrom S, Ingham S, Ingham B, Smukowski M. Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on cheese during extended storage at 25°C. Journal of Food Protection. 77: 1275-88. PMID 25198588 DOI: 10.4315/0362-028X.Jfp-14-047  0.468
2013 Vasan A, Leong WM, Ingham SC, Ingham BH. 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. Journal of Food Protection. 76: 1120-8. PMID 23834785 DOI: 10.4315/0362-028X.Jfp-12-500  0.732
2012 Mand TD, Döpfer D, Ingham B, Ané C, Kaspar CW. Growth and survival parameter estimates and relation to RpoS levels in serotype O157:H7 and non-O157 Shiga toxin-producing Escherichia coli. Journal of Applied Microbiology. 114: 242-55. PMID 22998674 DOI: 10.1111/Jam.12021  0.814
2012 Wiegand KM, Ingham SC, Ingham BH. Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7. Journal of Food Protection. 75: 48-61. PMID 22221355 DOI: 10.4315/0362-028X.Jfp-10-531  0.565
2010 Dierschke S, Ingham SC, Ingham BH. Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators. Journal of Food Protection. 73: 2034-42. PMID 21219715 DOI: 10.4315/0362-028X-73.11.2034  0.557
2010 Ingham SC, Algino RJ, Ingham BH, Schell RF. Identification of Escherichia coli O157:H7 surrogate organisms to evaluate beef carcass intervention treatment efficacy. Journal of Food Protection. 73: 1864-74. PMID 21067675 DOI: 10.4315/0362-028X-73.10.1864  0.301
2010 Borowski AG, Ingham SC, Ingham BH. Lethality of home-style dehydrator processes against Escherichia coli O157:H7 and salmonella serovars in the manufacture of ground-and-formed beef jerky and the potential for using a pathogen surrogate in process validation. Journal of Food Protection. 72: 2056-64. PMID 19833027 DOI: 10.4315/0362-028X-72.10.2056  0.455
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  0.367
2009 Wiegand KM, Ingham SC, Ingham BH. Survival of escherichia coli 0157:h7 in ground beef after sublethal heat shock and subsequent isothermal cooking Journal of Food Protection. 72: 1727-1731. PMID 19722409 DOI: 10.4315/0362-028X-72.8.1727  0.465
2009 Borowski AG, Ingham SC, Ingham BH. Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates. Journal of Food Protection. 72: 1234-47. PMID 19610334 DOI: 10.4315/0362-028X-72.6.1234  0.566
2009 Porto-Fett AC, Call JE, Hwang CA, Juneja V, Ingham S, Ingham B, Luchansky JB. Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky. Poultry Science. 88: 1275-81. PMID 19439640 DOI: 10.3382/Ps.2008-00306  0.412
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  0.317
2009 Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage. International Journal of Food Microbiology. 129: 244-52. PMID 19157610 DOI: 10.1016/J.Ijfoodmicro.2008.12.003  0.478
2008 Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiology. 25: 793-801. PMID 18620971 DOI: 10.1016/J.Fm.2008.04.012  0.492
2004 Chen L, Ingham BH, Ingham SC. Polyphenol oxidase activity as a potential intrinsic index of adequate thermal pasteurization of apple cider. Journal of Food Protection. 67: 908-14. PMID 15151226 DOI: 10.4315/0362-028X-67.5.908  0.589
2001 Mak PP, Ingham BH, Ingham SC. Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes. Journal of Food Protection. 64: 1679-89. PMID 11726144 DOI: 10.4315/0362-028X-64.11.1679  0.502
2000 Lang MM, Ingham BH, Ingham SC. Efficacy of novel organic acid and hypochlorite treatments for eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting. International Journal of Food Microbiology. 58: 73-82. PMID 10898464 DOI: 10.1016/S0168-1605(00)00297-X  0.387
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