| Year |
Citation |
Score |
| 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 |
0.401 |
|
| 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 |
0.307 |
|
| 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 |
0.471 |
|
| 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 |
0.516 |
|
| 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 |
0.434 |
|
| 2010 |
Ingham SC, Borneman DL, Ané C, Ingham BH. Predicting growth-no growth of Listeria monocytogenes on vacuum-packaged ready-to-eat meats. Journal of Food Protection. 73: 708-14. PMID 20377960 DOI: 10.4315/0362-028X-73.4.708 |
0.372 |
|
| 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 |
0.506 |
|
| 2010 |
Lonnecker SM, Boyle EA, Getty KJ, Buege DR, Ingham SC, Searls G, Harper NM. Production methods and product characteristics of jerky produced by small and very small meat processing businesses Journal of Muscle Foods. 21: 826-833. DOI: 10.1111/J.1745-4573.2010.00222.X |
0.302 |
|
| 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 |
0.771 |
|
| 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 |
0.43 |
|
| 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 |
0.503 |
|
| 2009 |
Borneman DL, Ingham SC, Ané C. Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry. Journal of Food Protection. 72: 1190-200. PMID 19610329 DOI: 10.4315/0362-028X-72.6.1190 |
0.476 |
|
| 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 |
0.419 |
|
| 2009 |
Algino RJ, Badtram GA, Ingham BH, Ingham SC. Factors associated with Salmonella prevalence on pork carcasses in very small abattoirs in Wisconsin. Journal of Food Protection. 72: 714-21. PMID 19435217 DOI: 10.4315/0362-028X-72.4.714 |
0.418 |
|
| 2009 |
Ingham SC, Algino RJ, Ingham BH, Ruby JR. Manual squeezing as an alternative to mechanical stomaching in preparing beef carcass sponge samples for microbiological analysis. Journal of Food Protection. 72: 428-30. PMID 19350993 DOI: 10.4315/0362-028X-72.2.428 |
0.736 |
|
| 2009 |
Ruby JR, Ingham SC. Use of Enterobacteriaceae analysis results for predicting absence of Salmonella serovars on beef carcasses. Journal of Food Protection. 72: 260-6. PMID 19350970 DOI: 10.4315/0362-028X-72.2.260 |
0.727 |
|
| 2009 |
Ruby JR, Ingham SC. Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate. Journal of Food Protection. 72: 251-9. PMID 19350969 DOI: 10.4315/0362-028X-72.2.251 |
0.774 |
|
| 2009 |
Borneman DL, Ingham SC, Ane C. Predicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats. Journal of Food Protection. 72: 539-48. PMID 19343942 DOI: 10.4315/0362-028X-72.3.539 |
0.388 |
|
| 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 |
0.765 |
|
| 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 |
0.485 |
|
| 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 |
0.478 |
|
| 2008 |
Burnham GM, Hanson DJ, Koshick CM, Ingham SC. Death of Salmonella serovars, Escherichia coli O157 : H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: A case study using Biltong and droëwors Journal of Food Safety. 28: 198-209. DOI: 10.1111/J.1745-4565.2008.00114.X |
0.76 |
|
| 2007 |
Burnham GM, Ingham SC, Fanslau MA, Ingham BH, Norback JP, Schaffner DW. Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry exposed to temperature abuse. U.S. Army Medical Department Journal. 57-65. PMID 20091984 |
0.738 |
|
| 2007 |
Ruby JR, Zhu J, Ingham SC. Using indicator bacteria and Salmonella test results from three large-scale beef abattoirs over an 18-month period to evaluate intervention system efficacy and plan carcass testing for Salmonella. Journal of Food Protection. 70: 2732-40. PMID 18095424 DOI: 10.4315/0362-028X-70.12.2732 |
0.76 |
|
| 2007 |
Algino RJ, Ingham SC, Zhu J. Survey of antimicrobial effects of beef carcass intervention treatments in very small state-inspected slaughter plants. Journal of Food Science. 72: M173-9. PMID 17995740 DOI: 10.1111/J.1750-3841.2007.00386.X |
0.396 |
|
| 2007 |
Ingham SC, Fanslau MA, Burnham GM, Ingham BH, Norback JP, Schaffner DW. Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool. Journal of Food Protection. 70: 1446-56. PMID 17612076 DOI: 10.4315/0362-028X-70.6.1446 |
0.775 |
|
| 2006 |
Ingham SC, Searls G, Mohanan S, Buege DR. 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. PMID 16995535 DOI: 10.4315/0362-028X-69.9.2263 |
0.488 |
|
| 2006 |
Buege DR, Searls G, Ingham SC. Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7. Journal of Food Protection. 69: 2091-9. PMID 16995510 DOI: 10.4315/0362-028X-69.9.2091 |
0.466 |
|
| 2006 |
Ingham SC, Wadhera RK, Chu CH, DeVita MD. Survival of Streptococcus pyogenes on foods and food contact surfaces. Journal of Food Protection. 69: 1159-63. PMID 16715820 DOI: 10.4315/0362-028X-69.5.1159 |
0.355 |
|
| 2006 |
Burnham GM, Fanslau MA, Ingham SC. Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies. Journal of Food Protection. 69: 602-8. PMID 16541692 DOI: 10.4315/0362-028X-69.3.602 |
0.774 |
|
| 2006 |
Ingham SC, Schoeller EL, Engel RA. Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw steps. Journal of Food Protection. 69: 293-8. PMID 16496568 DOI: 10.4315/0362-028X-69.2.293 |
0.487 |
|
| 2006 |
Ingham SC, Searls G, Buege DR. 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. DOI: 10.1111/J.1745-4565.2006.00040.X |
0.495 |
|
| 2005 |
Ingham SC, DeVita MD, Wadhera RK, Fanslau MA, Buege DR. 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. PMID 16245708 DOI: 10.4315/0362-028X-68.10.2059 |
0.37 |
|
| 2005 |
Ingham SC, Engel RA, Fanslau MA, Schoeller EL, Searls G, Buege DR, Zhu J. Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C. Journal of Food Protection. 68: 1911-5. PMID 16161693 DOI: 10.4315/0362-028X-68.9.1911 |
0.394 |
|
| 2005 |
Ingham SC, Wadhera RK, Fanslau MA, Buege DR. 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. PMID 16013387 DOI: 10.4315/0362-028X-68.7.1457 |
0.511 |
|
| 2005 |
Ingham SC, Fanslau MA, Engel RA, Breuer JR, Breuer JE, Wright TH, Reith-Rozelle JK, Zhu J. Evaluation of fertilization-to-planting and fertilization-to-harvest intervals for safe use of noncomposted bovine manure in Wisconsin vegetable production. Journal of Food Protection. 68: 1134-42. PMID 15954698 DOI: 10.4315/0362-028X-68.6.1134 |
0.315 |
|
| 2004 |
Ingham SC, Buege DR, Dropp BK, Losinski JA. 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. PMID 15633674 DOI: 10.4315/0362-028X-67.12.2698 |
0.346 |
|
| 2004 |
Ingham SC, Losinski JA, Andrews MP, Breuer JE, Breuer JR, Wood TM, Wright TH. Escherichia coli contamination of vegetables grown in soils fertilized with noncomposted bovine manure: garden-scale studies. Applied and Environmental Microbiology. 70: 6420-7. PMID 15528501 DOI: 10.1128/Aem.70.11.6420-6427.2004 |
0.334 |
|
| 2004 |
Ingham SC, Losinski JA, Dropp BK, Vivio LL, Buege DR. 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. PMID 15270512 DOI: 10.4315/0362-028X-67.7.1512 |
0.484 |
|
| 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 |
0.46 |
|
| 2004 |
Ingham SC, Losinski JA, Becker KL, Buege DR. 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. DOI: 10.1111/J.1745-4565.2004.00535.X |
0.468 |
|
| 2003 |
Ingham SC, Becker KL, Fanslau MA. Comparison of the Baird-Parker agar and 3M Petrifilm Staph Express Count plate methods for enumeration of Staphylococcus aureus in naturally and artificially contaminated foods. Journal of Food Protection. 66: 2151-5. PMID 14627298 DOI: 10.4315/0362-028X-66.11.2151 |
0.368 |
|
| 2002 |
Schoeller NP, Ingham SC, Ingham BH. Assessment of the potential for Listeria monocytogenes survival and growth during alfalfa sprout production and use of ionizing radiation as a potential intervention treatment. Journal of Food Protection. 65: 1259-66. PMID 12182477 DOI: 10.4315/0362-028X-65.8.1259 |
0.376 |
|
| 2002 |
Bolling BW, Schmidt DJ, Ingham SC. Development of a simple method for detecting presumptive Escherichia coli on fresh retail beef Journal of Food Science. 67: 258-261. DOI: 10.1111/J.1365-2621.2002.Tb11394.X |
0.396 |
|
| 2002 |
Ingham SC, Schoeller NP. Acceptability of a multi-step intervention system to improve apple cider safety Food Research International. 35: 611-618. DOI: 10.1016/S0963-9969(01)00162-4 |
0.46 |
|
| 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 |
0.489 |
|
| 2001 |
Uljas HE, Schaffner DW, Duffy S, Zhao L, Ingham SC. Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider. Applied and Environmental Microbiology. 67: 133-41. PMID 11133437 DOI: 10.1128/Aem.67.1.133-141.2001 |
0.416 |
|
| 2001 |
Ingham SC, Reyes JC, Schoeller NP, Lang MM. Potential use of presumptive enterococci and staphylococci as indicators of sanitary condition in plants making hard Italian-type cheese. Journal of Food Protection. 63: 1697-701. PMID 11131893 DOI: 10.4315/0362-028X-63.12.1697 |
0.409 |
|
| 2001 |
Ingham SC, Su YC, Spangenberg DS. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. International Journal of Food Microbiology. 61: 73-9. PMID 11028961 DOI: 10.1016/S0168-1605(00)00331-7 |
0.49 |
|
| 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 |
0.421 |
|
| 2000 |
Su YC, Ingham SC. Influence of milk centrifugation, brining and ripening conditions in preventing gas formation by Clostridium spp. in Gouda cheese. International Journal of Food Microbiology. 54: 147-54. PMID 10777064 DOI: 10.1016/S0168-1605(99)00199-3 |
0.371 |
|
| 2000 |
Spangenberg DS, Ingham SC. Comparison of methods for enumeration of yeasts and molds in shredded low-moisture, part-skim mozzarella cheese. Journal of Food Protection. 63: 529-33. PMID 10772220 DOI: 10.4315/0362-028X-63.4.529 |
0.313 |
|
| 2000 |
Ingham SC, Schmidt DJ. Alternative indicator bacteria analyses for evaluating the sanitary condition of beef carcasses. Journal of Food Protection. 63: 51-5. PMID 10643769 DOI: 10.4315/0362-028X-63.1.51 |
0.438 |
|
| 1999 |
Calicioglu M, Buege DR, Ingham SC, Luchansky JB. Recovery of Escherichia coli Biotype I and Enterococcus spp. during refrigerated storage of beef carcasses inoculated with a fecal slurry. Journal of Food Protection. 62: 944-7. PMID 10456751 DOI: 10.4315/0362-028X-62.8.944 |
0.388 |
|
| 1999 |
Lang MM, Ingham SC, Ingham BH. Verifying apple cider plant sanitation and hazard analysis critical control point programs: choice of indicator bacteria and testing methods. Journal of Food Protection. 62: 887-93. PMID 10456742 DOI: 10.4315/0362-028X-62.8.887 |
0.443 |
|
| 1999 |
Roering AM, Luchansky JB, Ihnot AM, Ansay SE, Kaspar CW, Ingham SC. Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. International Journal of Food Microbiology. 46: 263-9. PMID 10100906 DOI: 10.1016/S0168-1605(98)00198-6 |
0.482 |
|
| 1999 |
Sofos JN, Kochevar SL, Bellinger GR, Buege DR, Hancock DD, Ingham SC, Morgan JB, Reagan JO, Smith GC. Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants. Journal of Food Protection. 62: 140-5. PMID 10030632 DOI: 10.4315/0362-028X-62.2.140 |
0.398 |
|
| 1999 |
Ingham SC. Use of modified Lactobacillus selective medium and Bifidobacterium iodoacetate medium for differential enumeration of Lactobacillus acidophilus and Bifidobacterium spp. in powdered nutritional products. Journal of Food Protection. 62: 77-80. PMID 9921834 DOI: 10.4315/0362-028X-62.1.77 |
0.358 |
|
| 1999 |
Ingham SC, Hassler JR, Tsai YW, Ingham BH. Differentiation of lactate-fermenting, gas-producing Clostridium spp. isolated from milk. International Journal of Food Microbiology. 43: 173-83. PMID 9801193 DOI: 10.1016/S0168-1605(98)00108-1 |
0.337 |
|
| 1999 |
Uljas HE, Ingham SC. Combinations of Intervention Treatments Resulting in 5-Log10-Unit Reductions in Numbers of Escherichia coli O157:H7 and Salmonella typhimurium DT104 Organisms in Apple Cider Applied and Environmental Microbiology. 65: 1924-1929. DOI: 10.1128/Aem.65.5.1924-1929.1999 |
0.447 |
|
| 1998 |
Williams NC, Ingham SC. Thermotolerance of Escherichia coli O157:H7 ATCC 43,894, Escherichia coli B, and an rpoS-deficient mutant of Escherichia coli O157:H7 ATCC 43,895 following exposure to 1.5% acetic acid. Journal of Food Protection. 61: 1184-6. PMID 9766073 DOI: 10.4315/0362-028X-61.9.1184 |
0.378 |
|
| 1998 |
Sage JR, Ingham SC. Survival of Escherichia coli O157:H7 after freezing and thawing in ground beef patties. Journal of Food Protection. 61: 1181-3. PMID 9766072 DOI: 10.4315/0362-028X-61.9.1181 |
0.301 |
|
| 1998 |
Uljas HE, Ingham SC. Survival of Escherichia coli O157:H7 in synthetic gastric fluid after cold and acid habituation in apple juice or trypticase soy broth acidified with hydrochloric acid or organic acids. Journal of Food Protection. 61: 939-47. PMID 9713751 DOI: 10.4315/0362-028X-61.8.939 |
0.401 |
|
| 1998 |
Sage JR, Ingham SC. Evaluating survival of Escherichia coli O157:H7 in frozen and thawed apple cider: potential use of a hydrophobic grid membrane filter-SD-39 agar method. Journal of Food Protection. 61: 490-4. PMID 9709216 DOI: 10.4315/0362-028X-61.4.490 |
0.403 |
|
| 1998 |
Ingham SC, Uljas HE. Prior storage conditions influence the destruction of Escherichia coli O157:H7 during heating of apple cider and juice. Journal of Food Protection. 61: 390-4. PMID 9709199 DOI: 10.4315/0362-028X-61.4.390 |
0.417 |
|
| 1997 |
Williams NC, Ingham SC. Changes in Heat Resistance of Escherichia coli O157:H7 Following Heat Shock. Journal of Food Protection. 60: 1128-1131. PMID 31207829 DOI: 10.4315/0362-028X-60.9.1128 |
0.378 |
|
| 1997 |
Tsai YW, Ingham SC. Survival of Escherichia coli O157:H7 and Salmonella spp. in Acidic Condiments. Journal of Food Protection. 60: 751-755. PMID 31026885 DOI: 10.4315/0362-028X-60.7.751 |
0.439 |
|
| 1997 |
Gamage SD, Faith NG, Luchansky JB, Buege DR, Ingham SC. Inhibition of microbial growth in chub-packed ground beef by refrigeration (2 degrees C) and medium-dose (2.2 to 2.4 kGy) irradiation. International Journal of Food Microbiology. 37: 175-82. PMID 9310852 DOI: 10.1016/S0168-1605(97)00073-1 |
0.398 |
|
| 1993 |
VENUGOPAL RJ, INGHAM SC, McCURDY AR, JONES GA. Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum Journal of Food Science. 58: 935-938. DOI: 10.1111/J.1365-2621.1993.Tb06082.X |
0.348 |
|
| 1992 |
Sernowski LP, Ingham SC. Low Specificity of the HEC O157 ELISA in Screening Ground Beef for Escherichia coli O157:H7. Journal of Food Protection. 55: 545-547. PMID 31071901 DOI: 10.4315/0362-028X-55.7.545 |
0.35 |
|
| 1990 |
Ingham SC, Alford RA, McCown AP. Comparative Growth Rates of Salmonella typhimurium and Pseudomonas fragi on Cooked Crab Meat Stored Under Air and Modified Atmosphere. Journal of Food Protection. 53: 566-567. PMID 31018364 DOI: 10.4315/0362-028X-53.7.566 |
0.343 |
|
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