Steven C. Ingham
Affiliations: | University of Wisconsin, Madison, Madison, WI |
Area:
Food Science and Technology Agriculture, Microbiology Biology, Agricultural EngineeringGoogle:
"Steven Ingham"Children
Sign in to add trainee| Greg M. Burnham | grad student | 2007 | UW Madison |
| John R. Ruby | grad student | 2008 | UW Madison |
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Publications
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| Vasan A, Ingham SC, Ingham BH. (2017) 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 |
| Chatzikyriakidou K, Geier RR, Ingham SC, et al. (2014) 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 |
| Wiegand KM, Ingham SC, Ingham BH. (2012) Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7. Journal of Food Protection. 75: 48-61 |
| Dierschke S, Ingham SC, Ingham BH. (2010) 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 |
| Ingham SC, Algino RJ, Ingham BH, et al. (2010) Identification of Escherichia coli O157:H7 surrogate organisms to evaluate beef carcass intervention treatment efficacy. Journal of Food Protection. 73: 1864-74 |
| Ingham SC, Borneman DL, Ané C, et al. (2010) Predicting growth-no growth of Listeria monocytogenes on vacuum-packaged ready-to-eat meats. Journal of Food Protection. 73: 708-14 |
| Borowski AG, Ingham SC, Ingham BH. (2010) 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 |
| 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, Vang S, Levey B, et al. (2009) 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 |
| Wiegand KM, Ingham SC, Ingham BH. (2009) Survival of escherichia coli 0157:h7 in ground beef after sublethal heat shock and subsequent isothermal cooking Journal of Food Protection. 72: 1727-1731 |