-
2
-
-
84889764564
-
-
U.S. Patent No. 6,485,769 B2.
-
Audy, S., Laberge, F., Steiner, E. F. and Yuan, J. T. Y. 2002. Food disinfection using ozone. U.S. Patent No. 6,485,769 B2.
-
(2002)
Food disinfection using ozone
-
-
Audy, S.1
Laberge, F.2
Steiner, E.F.3
Yuan, J.T.Y.4
-
3
-
-
0036339547
-
Destruction of microorganisms on chicken carcasses by steam and boiling water immersion
-
Avens, J. S., Albright, S. N., Morton, A. N., Prewitt, B. E., Kendall, P. A. and Sofos, J. N. 2002. Destruction of microorganisms on chicken carcasses by steam and boiling water immersion. Food Control 13:445-450.
-
(2002)
Food Control
, vol.13
, pp. 445-450
-
-
Avens, J.S.1
Albright, S.N.2
Morton, A.N.3
Prewitt, B.E.4
Kendall, P.A.5
Sofos, J.N.6
-
5
-
-
0004019030
-
-
New York: Marcel Dekker
-
Barbosa-Cánovas, G. V., Pothakamury, U. R., Palau, E. and Swanson, B. G. 1998. Non-Thermal Preservation of Foods. New York: Marcel Dekker.
-
(1998)
Non-Thermal Preservation of Foods
-
-
Barbosa-Cánovas, G.V.1
Pothakamury, U.R.2
Palau, E.3
Swanson, B.G.4
-
6
-
-
0012809659
-
-
Beef Facts 1-5. Washington, D.C.: National Cattlemen's Beef Association
-
Belk, K. E. 2000. Beef Decontamination Technologies. Beef Facts 1-5. Washington, D.C.: National Cattlemen's Beef Association.
-
(2000)
Beef Decontamination Technologies
-
-
Belk, K.E.1
-
7
-
-
0034492266
-
Reduction of microflora of whole pickling cucumbers by blanching
-
Breidt, F., Hayes, J. S. and Fleming, H. P. 2000. Reduction of microflora of whole pickling cucumbers by blanching. Journal of Food Science 65:1354-1358.
-
(2000)
Journal of Food Science
, vol.65
, pp. 1354-1358
-
-
Breidt, F.1
Hayes, J.S.2
Fleming, H.P.3
-
8
-
-
0032006763
-
Heat resistance of prions and food processing
-
Casolari, A. 1998. Heat resistance of prions and food processing. Food Microbiology 15:59-63.
-
(1998)
Food Microbiology
, vol.15
, pp. 59-63
-
-
Casolari, A.1
-
9
-
-
0025649068
-
Transmissible spongiform encephalopathies: the threat of BSE to man
-
Dealler, S. F. and Lacey, R. W. 1990. Transmissible spongiform encephalopathies: the threat of BSE to man. Food Microbiology 7:253-279.
-
(1990)
Food Microbiology
, vol.7
, pp. 253-279
-
-
Dealler, S.F.1
Lacey, R.W.2
-
10
-
-
84870414231
-
-
U.S. Patent No. 6,171,625 B1
-
Denvir, A. J., McKenzie, K. S., Rogers, T. D., Miller, D. R., Hitchens, G. D. and Andrews, C. C. 2001. Method of food decontamination by treatment with ozone. U.S. Patent No. 6,171,625 B1.
-
(2001)
Method of food decontamination by treatment with ozone
-
-
Denvir, A.J.1
McKenzie, K.S.2
Rogers, T.D.3
Miller, D.R.4
Hitchens, G.D.5
Andrews, C.C.6
-
11
-
-
0031197403
-
Effect of high hydrostatic pressure on Staphylococccus aureus in milk
-
Erkmen, O. and Karataş, Ş. 1997. Effect of high hydrostatic pressure on Staphylococccus aureus in milk. Journal of Food Engineering 33:257-262.
-
(1997)
Journal of Food Engineering
, vol.33
, pp. 257-262
-
-
Erkmen, O.1
Karataş, Ş.2
-
12
-
-
0031080521
-
The decontamination performance of a commercial apparatus for pasteurizing polished pig carcasses
-
Gill, C. O., Bedard, D. and Jones, T. 1997. The decontamination performance of a commercial apparatus for pasteurizing polished pig carcasses. Food Microbiology 14:71-79.
-
(1997)
Food Microbiology
, vol.14
, pp. 71-79
-
-
Gill, C.O.1
Bedard, D.2
Jones, T.3
-
13
-
-
0029110140
-
Decontamination of commercial, polished pig carcasses with hot water
-
Gill, C. O., McGinnis, D. S., Bryant, J. and Chabot, B. 1995. Decontamination of commercial, polished pig carcasses with hot water. Food Microbiology 12:143-149.
-
(1995)
Food Microbiology
, vol.12
, pp. 143-149
-
-
Gill, C.O.1
McGinnis, D.S.2
Bryant, J.3
Chabot, B.4
-
14
-
-
84889809133
-
-
U.S.Patent No. 6,245,294
-
Goldberg, N. M., Radewonuk, R., Kozempel, M. F. and Morgan, A. I. 2001. Method and Apparatus for Surface Treatment of Materials. U.S. Patent No. 6,245,294 BI.
-
(2001)
Method and Apparatus for Surface Treatment of Materials
, vol.BI
-
-
Goldberg, N.M.1
Radewonuk, R.2
Kozempel, M.F.3
Morgan, A.I.4
-
15
-
-
84889858650
-
-
Institute of Food Technologists. Implications for Control in the 21st Century. Institute of Food Technologists Expert Report. Chicago: Institute of Food Technologists
-
Institute of Food Technologists. 2000. Emerging Microbiological Food Safety Issues. Implications for Control in the 21st Century. Institute of Food Technologists Expert Report. Chicago: Institute of Food Technologists.
-
(2000)
Emerging Microbiological Food Safety Issues
-
-
-
16
-
-
0342955750
-
Surface pasteurization of poultry meat using steam at atmospheric pressure
-
James, C., Goksoy, E. O., Corry, J. E. L. and James, S. J. 2000a. Surface pasteurization of poultry meat using steam at atmospheric pressure. Journal of Food Engineering 45:111-117.
-
(2000)
Journal of Food Engineering
, vol.45
, pp. 111-117
-
-
James, C.1
Goksoy, E.O.2
Corry, J.E.L.3
James, S.J.4
-
18
-
-
0033903575
-
Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses
-
James, C., Thorton, J. A., Ketteringham, L. and James, S. I. 2000b. Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses. Journal of Food Engineering 43:219-225.
-
(2000)
Journal of Food Engineering
, vol.43
, pp. 219-225
-
-
James, C.1
Thorton, J.A.2
Ketteringham, L.3
James, S.I.4
-
19
-
-
84889776373
-
-
U.S. Patent No. 5,789,006
-
Jones, R. D., Stephenson, P. R. and Wilding, P. 1998. Method of heat processing of solid food. U.S. Patent No. 5,789,006.
-
(1998)
Method of heat processing of solid food
-
-
Jones, R.D.1
Stephenson, P.R.2
Wilding, P.3
-
20
-
-
0032055680
-
Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization
-
Kalchayanand, N, Sikes, A., Dunne, C. P. and Ray, B. 1998. Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization. Food Microbiology 15:207-214.
-
(1998)
Food Microbiology
, vol.15
, pp. 207-214
-
-
Kalchayanand, N.1
Sikes, A.2
Dunne, C.P.3
Ray, B.4
-
21
-
-
0034131442
-
Inactivation kinetics of foodborne spoilage and pathogenic bacteria by ozone
-
Kim, J.-G. and Yousef, A. E. 2000. Inactivation kinetics of foodborne spoilage and pathogenic bacteria by ozone. Journal of Food Science 63:521-528.
-
(2000)
Journal of Food Science
, vol.63
, pp. 521-528
-
-
Kim, J.-G.1
Yousef, A.E.2
-
22
-
-
0032926433
-
Use of ozone to inactivate microorganisms on lettuce
-
Kim, J.-G., Yousef, A. E. and Chism, G. W. 1999a. Use of ozone to inactivate microorganisms on lettuce. Journal of Food Safety 19:17-34.
-
(1999)
Journal of Food Safety
, vol.19
, pp. 17-34
-
-
Kim, J.-G.1
Yousef, A.E.2
Chism, G.W.3
-
23
-
-
0033200041
-
Application of ozone for enhancing the microbiological safety and quality of foods: a review
-
Kim, J.-G., Yousef, A. E. and Dave, D. 1999b. Application of ozone for enhancing the microbiological safety and quality of foods: a review. Journal of Food Protection 62:1071-1087.
-
(1999)
Journal of Food Protection
, vol.62
, pp. 1071-1087
-
-
Kim, J.-G.1
Yousef, A.E.2
Dave, D.3
-
24
-
-
0034799231
-
A rapid surface intervention process to kill Listeria innocua on catfish using cycles of vacuum and steam
-
Kozempel, M. F., Marshall, D. L., Radewonuk, E. R., Scullen, O. J., Goldberg, N. and Bal'A, M. F. A. 2001. A rapid surface intervention process to kill Listeria innocua on catfish using cycles of vacuum and steam. Journal of Food Science 66:1012-1016.
-
(2001)
Journal of Food Science
, vol.66
, pp. 1012-1016
-
-
Kozempel, M.F.1
Marshall, D.L.2
Radewonuk, E.R.3
Scullen, O.J.4
Goldberg, N.5
Bal'A, M.F.A.6
-
25
-
-
0001916043
-
Inactivation of microorganisms by hydrostatic pressure
-
Balny, R. Hayashi, K. Heremans, P. Masson (Eds.). London: Colloques INSERM/John Libbey Eurotext
-
Ludwing, H., Bieler, C., Hallbauer, K. and Scigalla, W. 1992. Inactivation of microorganisms by hydrostatic pressure, Vol. 224, pp. 25-32. In High Pressure and Biotechnology, C. Balny, R. Hayashi, K. Heremans, P. Masson (Eds.). London: Colloques INSERM/John Libbey Eurotext.
-
(1992)
High Pressure and Biotechnology
, vol.224
-
-
Ludwing, H.1
Bieler, C.2
Hallbauer, K.3
Scigalla, W.4
-
26
-
-
0009946495
-
Innovative technologies could improve food safety
-
Majchrowicz, A. 1999. Innovative technologies could improve food safety. FoodReview 22:16-20.
-
(1999)
FoodReview
, vol.22
, pp. 16-20
-
-
Majchrowicz, A.1
-
27
-
-
84882548890
-
-
U.S. Patent No. 6,093,432
-
Mittal, G. S., Ho, S. Y. W., Cross, J. D. and Griffiths, M. W. 2000. Method and apparatus for electrically treating foodstuffs for preservations. U.S. Patent No. 6,093,432.
-
(2000)
Method and apparatus for electrically treating foodstuffs for preservations
-
-
Mittal, G.S.1
Ho, S.Y.W.2
Cross, J.D.3
Griffiths, M.W.4
-
28
-
-
0001766859
-
Irradiation: a critical control point in ensuring the microbiological safety of raw foods
-
Molins, R. A., Motarjemi, Y. and Kaferstein, F. K. 2001. Irradiation: a critical control point in ensuring the microbiological safety of raw foods. Food Control 12:347-356.
-
(2001)
Food Control
, vol.12
, pp. 347-356
-
-
Molins, R.A.1
Motarjemi, Y.2
Kaferstein, F.K.3
-
29
-
-
0030456801
-
Ultra high temperature, ultra short time surface pasteurization of meat
-
Morgan, A. I., Radewonuk, E. R. and Scullen, O. J. 1996. Ultra high temperature, ultra short time surface pasteurization of meat. Journal of Food Science 61:1216-1218.
-
(1996)
Journal of Food Science
, vol.61
, pp. 1216-1218
-
-
Morgan, A.I.1
Radewonuk, E.R.2
Scullen, O.J.3
-
30
-
-
0013338354
-
Microbiology of irradiated foods
-
E. A. Murano (Ed.). Ames: Iowa State University Press
-
Murano, E. A. 1995. Microbiology of irradiated foods. In Food Irradiation-A Sourcebook, E. A. Murano (Ed.). Ames: Iowa State University Press.
-
(1995)
Food Irradiation-A Sourcebook
-
-
Murano, E.A.1
-
31
-
-
0036007385
-
Review: process engineering variables in the spray washing of meat and produce
-
Pordesimo, L. O., Wilkerson, E. G., Womac, A. R. and Cutter, C. N. 2002. Review: process engineering variables in the spray washing of meat and produce. Journal of Food Protection 65:222-237.
-
(2002)
Journal of Food Protection
, vol.65
, pp. 222-237
-
-
Pordesimo, L.O.1
Wilkerson, E.G.2
Womac, A.R.3
Cutter, C.N.4
-
32
-
-
0032506298
-
Nonacid meat decontamination technologies: model studies and commercial applications
-
Sofos, J. N. and Smith, G. C. 1998. Nonacid meat decontamination technologies: model studies and commercial applications. Journal of Food Microbiology 44:171-188.
-
(1998)
Journal of Food Microbiology
, vol.44
, pp. 171-188
-
-
Sofos, J.N.1
Smith, G.C.2
-
35
-
-
0035933196
-
Designing surfaces that kill bacteria on contact
-
Tiller, J. C., Liao, C. J., Lewsi, K. and Klibanov, A. M. 2001. Designing surfaces that kill bacteria on contact. Proceedings of the National Academy of Sciences (USA) 98:5981-5985.
-
(2001)
Proceedings of the National Academy of Sciences (USA)
, vol.98
, pp. 5981-5985
-
-
Tiller, J.C.1
Liao, C.J.2
Lewsi, K.3
Klibanov, A.M.4
-
37
-
-
0036643375
-
Developing a new apparatus for inactivating Escherichia coli in saline water with high electric field AC
-
Uemura, K. and Isobe, S. 2002. Developing a new apparatus for inactivating Escherichia coli in saline water with high electric field AC. Journal of Food Engineering 53:203-207.
-
(2002)
Journal of Food Engineering
, vol.53
, pp. 203-207
-
-
Uemura, K.1
Isobe, S.2
-
38
-
-
0037332804
-
Developing a new apparatus for inactivating Bacillus subtilis spores in orange juice with a high electric field AC under pressurized conditions
-
Uemura, K. and Isobe, S. 2003. Developing a new apparatus for inactivating Bacillus subtilis spores in orange juice with a high electric field AC under pressurized conditions. Journal of Food Engineering 56:325-329.
-
(2003)
Journal of Food Engineering
, vol.56
, pp. 325-329
-
-
Uemura, K.1
Isobe, S.2
-
40
-
-
2642682410
-
-
U.S. Patent No. 6,019,033
-
Wilson, R. C., Leising, J. D., Strong, J., Hocker, J. and O'Connor, J. 2000. Apparatus for steam pasteurization of food. U.S. Patent No. 6,019,033.
-
(2000)
Apparatus for steam pasteurization of food
-
-
Wilson, R.C.1
Leising, J.D.2
Strong, J.3
Hocker, J.4
O'Connor, J.5
-
43
-
-
0343942503
-
-
U.S.Patent No. 5,549,041
-
Zhang, Q., Qin, B.-L., Barbosa-Cánovas, G. V., Swanson, B. G. and Pedrow, P. D. 1996. Batch mode food treatment using pulsed electric fields. U.S. Patent No. 5,549,041.
-
(1996)
Batch mode food treatment using pulsed electric fields
-
-
Zhang, Q.1
Qin, B.-L.2
Barbosa-Cánovas, G.V.3
Swanson, B.G.4
Pedrow, P.D.5
|