Literature DB >> 18016346

Pasteurization of Liquid Egg Products: III. Destruction of Salmonella in Liquid Whole Egg.

A R Winter, G F Stewart, V H McFarlane, M Solowey.   

Abstract

Year:  1946        PMID： 18016346      PMCID： PMC1625795     

Source DB:  PubMed          Journal:  Am J Public Health Nations Health        ISSN： 0002-9572


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  3 in total

1.  Factors Determining the Rate of Mortality of Bacteria Exposed to Alkalinity and Heat.

Authors:  J H Watkins; C E Winslow
Journal:  J Bacteriol       Date:  1932-09       Impact factor: 3.490

2.  THE RELATIVE THERMAL DEATH RATES OF YOUNG AND MATURE BACTERIAL CELLS.

Authors:  C N Stark; P Stark
Journal:  J Bacteriol       Date:  1929-11       Impact factor: 3.490

3.  Physiological Youth in Bacteria.

Authors:  J M Sherman; W R Albus
Journal:  J Bacteriol       Date:  1923-03       Impact factor: 3.490
  3 in total
  9 in total

1.  IMPROVED TEMPERATURE-GRADIENT INCUBATOR AND THE MAXIMAL GROWTH TEMPERATURE AND HEAT RESISTANCE OF SALMONELLA.

Authors:  R P ELLIOTT; P K HEINIGER
Journal:  Appl Microbiol       Date:  1965-01

2.  A laboratory determination of the destruction of alpha-amylase and salmonellae in whole egg by heat pasteurization.

Authors:  D H SHRIMPTON; J B MONSEY; B C HOBBS; M E SMITH
Journal:  J Hyg (Lond)       Date:  1962-06

3.  Disinfection of raw feathers for bedding material.

Authors:  M R ROGERS; A M KAPLAN; G COHEN
Journal:  Public Health Rep       Date:  1960-02       Impact factor: 2.792

4.  Public Health Aspects of Dehydrated Foods. Progress Report of the Committee on Foods (Except Milk): Food and Nutrition Section.

Authors:  H W Von Loesecke; F L Gunderson; G J Hucker; D B Jones; H D Kruse; R E Remington; R C Sherwood
Journal:  Am J Public Health Nations Health       Date:  1947-10

5.  Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity.

Authors:  K L Mattick; F Jørgensen; P Wang; J Pound; M H Vandeven; L R Ward; J D Legan; H M Lappin-Scott; T J Humphrey
Journal:  Appl Environ Microbiol       Date:  2001-09       Impact factor: 4.792

6.  Heat resistance of Salmonella: the uniqueness of Salmonella senftenberg 775W.

Authors:  H Ng; H G Bayne; J A Garibaldi
Journal:  Appl Microbiol       Date:  1969-01

7.  Time-temperature effects on Salmonellae and Staphylococci in foods. III. Thermal death time studies.

Authors:  R ANGELOTTI; M J FOTER; K H LEWIS
Journal:  Appl Microbiol       Date:  1961-07

8.  Microbiology of the frankfurter process: salmonella and natural aerobic flora.

Authors:  S A Palumbo; C N Huhtanen; J L Smith
Journal:  Appl Microbiol       Date:  1974-04

9.  Genome Sequence of the Thermotolerant Foodborne Pathogen Salmonella enterica Serovar Senftenberg ATCC 43845 and Phylogenetic Analysis of Loci Encoding Increased Protein Quality Control Mechanisms.

Authors:  Scott V Nguyen; Gregory P Harhay; James L Bono; Timothy P L Smith; Dayna M Harhay
Journal:  mSystems       Date:  2017-02-28       Impact factor: 6.496
  9 in total

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