Dennis R. Buege
Affiliations: | University of Wisconsin, Madison, Madison, WI |
Area:
Animal Culture and Nutrition Agriculture, Microbiology Biology, Food Science and Technology AgricultureGoogle:
"Dennis Buege"
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Publications
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| Lonnecker SM, Boyle EA, Getty KJ, et al. (2010) Production methods and product characteristics of jerky produced by small and very small meat processing businesses Journal of Muscle Foods. 21: 826-833 |
| Ingham SC, Searls G, Mohanan S, et al. (2006) Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees C. Journal of Food Protection. 69: 2263-7 |
| Buege DR, Searls G, Ingham SC. (2006) Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7. Journal of Food Protection. 69: 2091-9 |
| Ingham SC, Searls G, Buege DR. (2006) Inhibition of Salmonella serovars, Escherichia coli O157:H7 and Listeria monocytogenes during dry-curing and drying of meat: A case study with basturma Journal of Food Safety. 26: 160-172 |
| Ingham SC, DeVita MD, Wadhera RK, et al. (2005) Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. Journal of Food Protection. 68: 2059-67 |
| Ingham SC, Engel RA, Fanslau MA, et al. (2005) Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C. Journal of Food Protection. 68: 1911-5 |
| Ingham SC, Wadhera RK, Fanslau MA, et al. (2005) Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C. Journal of Food Protection. 68: 1457-61 |
| Ingham SC, Buege DR, Dropp BK, et al. (2004) Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking. Journal of Food Protection. 67: 2698-702 |
| Ingham SC, Losinski JA, Dropp BK, et al. (2004) Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1 predictive model and an inoculation study. Journal of Food Protection. 67: 1512-6 |
| Ingham SC, Losinski JA, Becker KL, et al. (2004) Growth of Escherichia coli O157:H7 and salmonella serovars on raw beef, pork, chicken, bratwurst and cured corned beef: Implications for HACCP plan critical limits Journal of Food Safety. 24: 246-256 |