Barbara Ingham
Affiliations: | Food Science | University of Wisconsin, Madison, Madison, WI |
Area:
Microbiology Biology, Food Science and Technology Agriculture, ToxicologyGoogle:
"Barbara Ingham"Children
Sign in to add trainee| Kyriaki Chatzikyriakidou | grad student | 2014 | UW Madison |
| Akhila Vasan | grad student | 2014 | UW Madison |
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Publications
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| Dufort EL, Sogin J, Etzel MR, et al. (2017) Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5). Journal of Food Protection. 2014-2021 |
| 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 |
| Kanankege KS, Anklam KS, Fick CM, et al. (2017) 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 |
| 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 |
| Vasan A, Geier R, Ingham SC, et al. (2014) 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 |
| Leong WM, Geier R, Engstrom S, et al. (2014) 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 |
| Vasan A, Leong WM, Ingham SC, et al. (2013) 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 |
| Mand TD, Döpfer D, Ingham B, et al. (2012) 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 |
| 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 |