J. Sofos

发表

Safety of Food and Beverages: Meat and Meat Products

J. Sofos, 2014 .

Scientific Opinion on Risk of transmission of TSEs via semen and embryo transfer in small ruminants ( sheep and goats ) 1 EFSA Panel on Biological Hazards

H. Budka, J. Sofos, T. Hald, 2010 .

Animal Source Foods (ASFs): Listeria monocytogenes

J. Sofos, C. Beauchamp, 2018 .

Traceability from a US perspective.

J. D. Tatum, T. Grandin, J. Sofos, 2005, Meat science.

Growth Variation Among Species and Strains of Listeria in Culture Broth.

G. R. Schmidt, J. Sofos, W. B. Barbosa, 1994, Journal of food protection.

Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7.

J. Sofos, P. Skandamis, K. Belk, 2007, International journal of food microbiology.

Scientific opinion on public health risks represented by certain composite products containing food of animal origin

J. Sofos, K. Koutsoumanis, C. Nguyen-the, 2012 .

Improving the safety of fresh meat

J. Sofos, 2005 .

Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products.

J. Sofos, I. Geornaras, K. Belk, 2011, Journal of food science.

Modeling the Growth/No-Growth Boundaries of Postprocessing Listeria monocytogenes Contamination on Frankfurters and Bologna Treated with Lactic Acid

J. Sofos, K. Belk, Y. Yoon, 2008, Applied and Environmental Microbiology.

Survival of Listeria monocytogenes in a simulated dynamic gastrointestinal model during storage of inoculated bologna and salami slices in vacuum packages.

J. Sofos, I. Geornaras, P. Kendall, 2008, Journal of food protection.

A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments.

Alexandra Lianou, J. Sofos, A. Lianou, 2007, Journal of food protection.

Post-slaughter traceability.

J D Tatum, K E Belk, J. D. Tatum, 2008, Meat science.

Microbiology of Land Muscle Foods

J. Sofos, K. Koutsoumanis, I. Geornaras, 2005 .

Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia.

J. B. Morgan, J. Sofos, H. Zerby, 1999, Meat science.

Scientific Opinion on the maintenance of the list of QPS (qualified presumption of safety) biological agents intentionally added to food and feed (2010 update)

H. Budka, J. Sofos, T. Hald, 2010 .

Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef.

J. Sofos, I. Geornaras, K. Belk, 2011, Journal of food protection.

Current microbiological considerations in food preservation.

J. Sofos, 1993, International journal of food microbiology.

Listeria Monocytogenes and Its Fate in Meat Products

J. Sofos, 1992 .

Chemical decontamination strategies for meat

J. Sofos, G. Acuff, 2005 .

Thermal Inactivation of Susceptible and Multiantimicrobial-Resistant Salmonella Strains Grown in the Absence or Presence of Glucose

J. Sofos, K. Belk, G. Smith, 2003, Applied and Environmental Microbiology.

Scientific Opinion on the public health hazards to be covered by inspection of meat from sheep and goats

J. Sofos, T. Hald, A. Bøtner, 2013, EFSA journal. European Food Safety Authority.

Scientific Opinion on a Quantitative Microbiological Risk Assessment of Salmonella in slaughter and breeder pigs

B. Nørrung, H. Budka, J. Sofos, 2010 .

Prevalence and antibiotic susceptibility of Salmonella isolated from beef animal hides and carcasses.

J. Sofos, K. Belk, G. Smith, 2002, Journal of food protection.

Salmonella Interventions for Beef

J. Sofos, K. Belk, J. Scanga, 2006 .

Antimicrobial activity of epsilon-polylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts.

J. Sofos, I. Geornaras, K. Belk, 2007, Journal of food science.

Extrusion Cooking of Corn/Soybean Mix in Presence of Thermostable α‐Amylase

J. M. Harper, J. Sofos, J. Maga, 1991 .

Thermal Inactivation Microorganisms

J. Sofos, V. Juneja, 2001 .

QUALITY CHARACTERISTICS OF TURKEY BOLOGNA FORMULATED WITH CARRAGEENAN, STARCH, MILK AND SOY PROTEIN

G. R. Schmidt, J. Sofos, D. Dexter, 1993 .

Incidence of injection-site blemishes in beef top sirloin butts.

J. B. Morgan, G. R. Schmidt, J. D. Tatum, 1994, Journal of animal science.

Biofilm formation of O157 and non-O157 Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella typhimurium and newport and their inactivation by sanitizers.

J. Sofos, I. Geornaras, A. Fouladkhah, 2013, Journal of food science.

Biofilm formation by acid-adapted and nonadapted Listeria monocytogenes in fresh beef decontamination washings and its subsequent inactivation with sanitizers.

J. Sofos, J. Samelis, G. Smith, 2002, Journal of food protection.

Escherichia coli O157:H7 survival, biofilm formation and acid tolerance under simulated slaughter plant moist and dry conditions.

J. Sofos, P. Skandamis, I. Geornaras, 2009, Food microbiology.

Joint Scientific Opinion on any possible epidemiological or molecular association between TSEs in animals and humans

B. Nørrung, H. Budka, J. Sofos, 2011 .

Central nervous system tissue in meat products: an evaluation of risk, prevention strategies, and testing procedures.

J. D. Tatum, J. Sofos, L. Goodridge, 2007, Advances in food and nutrition research.

Texturization of hand- and mechanically-deboned poultry meat combinations with a soy protein isolate by extrusion cooking

G. R. Schmidt, J. Sofos, J. Maga, 1992 .

Naturally occurring antimicrobials in food.

J. Sofos, L. Beuchat, P. Davidson, 1998, Regulatory toxicology and pharmacology : RTP.

Antilisterial activity of hops beta acids in broth with or without other antimicrobials.

J. Sofos, C. Shen, 2008, Journal of food science.

Antimicrobial resistance: Implications for the food system: An expert report, funded by the IFT Foundation

J. Sofos, R. Isaacson, H. S. Hurd, 2006 .

Properties of algin/calcium and salt/phosphate structured beef rolls with added gums

John N. Sofos, G. R. Schmidt, Phyllis J. Shand, 1993 .

Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.

J. Sofos, I. Geornaras, K. Belk, 2009, Journal of food science.

Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate

G. R. Schmidt, J. Sofos, M. Solomon, 1994 .

Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef

G. R. Schmidt, J. Sofos, A. Clarke, 1988 .

Low-Water Activity Meat Products

J. Sofos, P. Taormina, 2014 .

Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.

J. Sofos, P. Skandamis, I. Geornaras, 2006, Food microbiology.

Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin-on” sheep meat

B. Nørrung, H. Budka, J. Sofos, 2011 .

Organic acids and other chemical treatments for microbial decontamination of food

J. Sofos, K. Koutsoumanis, A. Lianou, 2012 .

INFLUENCE OF pH ON Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN CHICKEN EMULSIONS

J. Sofos, F. Busta, C. Allen, 1980 .

Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods

J. Sofos, Y. Yoon, P. Kendall, 2006 .

Effects of Plant-Derived Extracts, Other Antimicrobials, and Their Combinations against Escherichia coli O157:H7 in Beef Systems.

J. Sofos, H. Paik, I. Geornaras, 2015, Journal of food protection.

Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.

J. Sofos, I. Geornaras, K. Belk, 2010, Journal of food science.

Detection of central nervous system tissue on meat and carcass-splitting band saw blade surfaces using modified fluorescent glial fibrillary acidic protein enzyme-linked immunosorbent assay sampling and extraction procedures.

J. Sofos, R. Yemm, K. Belk, 2006, Journal of food protection.

Comparison of immunochemical (enzyme-linked immunosorbent assay) and immunohistochemical methods for the detection of central nervous system tissue in meat products.

J. D. Tatum, J. Sofos, R. Yemm, 2006, Journal of food protection.

Impact of Inoculum Preparation and Storage Conditions on the Response of Escherichia coli O157:H7 Populations to Undercooking and Simulated Exposure to Gastric Fluid

J. Sofos, P. Skandamis, I. Geornaras, 2006, Applied and Environmental Microbiology.

Influence of the Natural Microbial Flora on the Acid Tolerance Response of Listeria monocytogenes in a Model System of Fresh Meat Decontamination Fluids

J. Sofos, J. Samelis, P. Kendall, 2001, Applied and Environmental Microbiology.

Evaluation of changes in Listeria monocytogenes populations on frankfurters at different stages from manufacturing to consumption.

J. Sofos, I. Geornaras, J. Scanga, 2008, Journal of food science.

Antimicrobial Activity of Sorbate.

J. Sofos, F. Busta, 1981, Journal of food protection.

Mode of action of sorbic acid on bacterial cells and spores

J. Sofos, M. Pierson, F. Busta, 1986 .

Molecular characterization of Escherichia coli O157:H7 hide contamination routes: feedlot to harvest.

J. Sofos, K. Belk, J. Scanga, 2006, Journal of food protection.

Improving the safety of fresh meat

J. Sofos, 2005 .

EFFECTS OF LEAN MEAT SOURCE AND LEVELS OF FAT AND SOY PROTEIN ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS

J. Sofos, C. Allen, 1977 .

Nonintact Whole Muscle Food Safety: The Problem and Research Needs

J. Sofos, I. Geornaras, K. Belk, 2008 .

Microwave Inactivation Pathogens

J. Sofos, V. Juneja, 2001 .

Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides.

J. Sofos, I. Geornaras, K. Belk, 2008, Journal of food protection.

Statement on a request from the European Commission for the assessment of the scientific elements supporting the prohibition for the placing on the market of GM potato EH92-527-1 for cultivation purposes in Austria

H. Kuiper, G. Kleter, B. Nørrung, 2012 .

Acid tolerance of acid-adapted and nonacid-adapted Escherichia coli O157:H7 strains in beef decontamination runoff fluids or on beef tissue.

J. Sofos, P. Skandamis, I. Geornaras, 2007, Food microbiology.

Characterization of antimicrobial-resistant Salmonella isolated from imported foods.

J. Sofos, P. McDermott, Shaohua Zhao, 2006, Journal of food protection.

Scientific Opinion on Hatchery Waste as animal by-products

S. More, L. Keeling, B. Nørrung, 2011 .

Scientific Opinion on risk based control of biogenic amine formation in fermented foods 1

J. Sofos, T. Hald, O. Andréoletti, 2011 .

Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination.

J. O. Reagan, J. Sofos, K. Belk, 2000, Journal of food protection.

Scientific Opinion on a review of the BSE-related risk in bovine intestines

B. Nørrung, H. Budka, J. Sofos, 2011 .

Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky

J. Sofos, Y. Yoon, P. Kendall, 2005 .

Role of Glucose in Enhancing the Temperature-Dependent Growth Inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp

J. Sofos, J. Samelis, 2002, Applied and Environmental Microbiology.

Effect of acid adaptation on survival of Escherichia coli O157:H7 in meat decontamination washing fluids and potential effects of organic acid interventions on the microbial ecology of the meat plant environment.

J. Sofos, J. Samelis, P. Kendall, 2002, Journal of food protection.

Fate of Escherichia coli O157:H7, Salmonella typhimurium DT 104, and Listeria monocytogenes in fresh meat decontamination fluids at 4 and 10 degrees C.

J. Sofos, J. Samelis, G. Smith, 2001, Journal of food protection.

Nonacid meat decontamination technologies: model studies and commercial applications.

J. Sofos, G. Smith, G. Smith, 1998, International journal of food microbiology.

Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

G. Nychas, J. Sofos, I. Geornaras, 2013, Journal of food science.

Lactic acid resistance of Shiga toxin-producing Escherichia coli and multidrug-resistant and susceptible Salmonella Typhimurium and Salmonella Newport in meat homogenate.

J. Sofos, I. Geornaras, Hua Yang, 2013, Food microbiology.

Nurses and dietitians differ in food safety information provided to highly susceptible clients.

J. Sofos, P. Kendall, L. Medeiros, 2013, Journal of nutrition education and behavior.

High-throughput small molecule screening reveals structurally diverse compounds that inhibit the growth of Escherichia coli O157:H7 in vitro.

J. Sofos, K. Belk, K. Nightingale, 2011, Journal of food protection.

Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants.

J. O. Reagan, J. B. Morgan, J. Sofos, 1999, Journal of food protection.

Advances in microbial food safety

J. Sofos, 2013 .

Scientific Opinion on Norovirus (NoV) in oysters: methods, limits and control options 1

J. Sofos, T. Hald, O. Andréoletti, 2012 .

Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 1 (meat of domestic ungulates)

J. Sofos, T. Hald, M. Sanaa, 2014 .

Sanitizer Efficacy against Escherichia coli O157:H7 Biofilms on Inadequately Cleaned Meat-contact Surface

J. Sofos, I. Geornaras, K. Belk, 2012 .

Sanitizer Efficacy against Escherichia coli O 157 : H 7 Biofilms on Inadequately Cleaned Meat-contact Surface Materials

G. Nychas, J. Sofos, I. Geornaras, 2012 .

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing.

G. Nychas, J. Sofos, I. Geornaras, 2011, International journal of food microbiology.

Prevalence and Distribution of Campylobacter jejuni and Campylobacter coli in Retail Meats.

J. Sofos, S. Doores, N. Stern, 1985, Journal of food protection.

Fate of Listeria monocytogenes in raw and cooked ground beef with meat processing additives.

G. R. Schmidt, J. Sofos, E. Harmayani, 1993, International journal of food microbiology.

Use of starch for water binding in restructured beef products

G. R. Schmidt, J. Sofos, J. A. Perejda, 1995 .

Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices.

J. Sofos, Y. Yoon, P. Kendall, 2007, Food microbiology.

Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades.

J. Sofos, J. Samelis, P. Kendall, 2003, International journal of food microbiology.

Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice and stored at 4°C, 15°C and 25°C

J. Sofos, A. Abushelaibi, J. Samelis, 2003 .

Scientific Opinion on a quantitative estimate of the public health impact of setting a new target for the reduction of Salmonella in laying hens

B. Nørrung, H. Budka, J. Sofos, 2010 .

Determining the prevalence of Escherichia coli O157 in cattle and beef from the feedlot to the cooler.

M. Salman, J. Sofos, D. Woerner, 2006, Journal of food protection.

Postprocess Control of Listeria monocytogenes on Commercial Frankfurters Formulated with and without Antimicrobials and Stored at 10°C

J. Sofos, P. Skandamis, I. Geornaras, 2006 .

Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.

J. Sofos, I. Geornaras, K. Belk, 2004, Journal of food protection.

Inactivation of Salmonella during drying and storage of apple slices treated with acidic or sodium metabisulfite solutions.

J. Sofos, P. Kendall, M. Çalicioğlu, 2003, Journal of food protection.

Comparison of sampling methods for microbiological testing of beef animal rectal/colonal feces, hides, and carcasses.

J. Sofos, K. Belk, J. Scanga, 2002, Journal of food protection.

Antimicrobial resistance of food-related Salmonella isolates, 1999-2000.

J. Sofos, A. Datta, C. Kiessling, 2002, Journal of food protection.

3. Meat Decontamination

G. Nychas, J. Sofos, P. Skandamis, 2010 .

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

B. Nørrung, H. Budka, J. Sofos, 2010 .

Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food protection.

Differential scanning calorimetry of beef/kappa-carrageenan mixtures

G. R. Schmidt, J. Sofos, P. Shand, 1994 .

Differential scanning calorimetric studies of meat protein-alginate mixtures

G. R. Schmidt, J. Sofos, S. A. Ensor, 1991 .

Draft Genome Sequence of Shiga Toxin-Negative Escherichia coli O157:H7 Strain C1-057, Isolated from Feedlot Cattle

J. Sofos, I. Geornaras, K. Belk, 2016, Genome Announcements.

Effects of Connective Tissue on Algin Restructured Beef

G. R. Schmidt, J. Sofos, S. A. Ensor, 1990 .

Development of green fluorescent protein-expressing bacterial strains and evaluation for potential use as positive controls in sample analyses.

J. Sofos, C. W. Noah, J. S. Ikeda, 2005, Journal of food protection.

Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food protection.

Opinions of Those in Cattle, Swine, and Sheep Slaughtering and Rendering Sectors Regarding Aspects of the National Animal Identification System1

J. D. Tatum, D. Pendell, J. Sofos, 2009 .

Review: Sheep Traceability Systems in Selected Countries Outside of North America

J. D. Tatum, D. Pendell, J. Sofos, 2008 .

Inactivation of Listeria monocytogenes during drying and storage of peach slices treated with acidic or sodium metabisulfite solutions

J. Sofos, P. Kendall, Patricia A. Dipersio, 2004 .

Trimming and Washing of Beef Carcasses as a Method of Improving the Microbiological Quality of Meat.

J. O. Reagan, J. B. Morgan, J. Sofos, 1996, Journal of food protection.

Evaluation of the pH‐dependent, stationary‐phase acid tolerance in Listeria monocytogenes and Salmonella Typhimurium DT104 induced by culturing in media with 1% glucose: a comparative study with Escherichia coli O157:H7

J. Sofos, J. Samelis, J. S. Ikeda, 2003, Journal of applied microbiology.

Comparative analysis of acid resistance between susceptible and multi-antimicrobial-resistant Salmonella strains cultured under stationary-phase acid tolerance-inducing and noninducing conditions.

J. Sofos, K. Belk, G. Smith, 2003, Journal of food protection.

Influence of Potassium Sorbate and pH on Ten Strains of Type A and B Clostridium botulinum

J. Sofos, F. Busta, J. Blocher, 1982 .

Microbiological contamination of raw beef trimmings and ground beef.

J. Sofos, K. Belk, J. Scanga, 2000, Meat science.

Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging.

J. Sofos, P. Skandamis, I. Geornaras, 2006, Journal of food protection.

Survival or Growth of Escherichia coli O157:H7 in a Model System of Fresh Meat Decontamination Runoff Waste Fluids and Its Resistance to Subsequent Lactic Acid Stress

J. Sofos, J. Samelis, P. Kendall, 2005, Applied and Environmental Microbiology.

Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions.

J. Sofos, P. Kendall, Elizabeth Derrickson-Tharrington, 2005, International journal of food microbiology.

Acid tolerance of acid-adapted and nonadapted Escherichia coli O157:H7 following habituation (10 degrees C) in fresh beef decontamination runoff fluids of different pH values.

J. Sofos, J. Samelis, P. Kendall, 2004, Journal of food protection.

Exposure to non‐acid fresh meat decontamination washing fluids sensitizes Escherichia coli O157:H7 to organic acids

J. Sofos, J. Samelis, P. Kendall, 2002, Letters in applied microbiology.

Characterization and transferability of class 1 integrons in commensal bacteria isolated from farm and nonfarm environments.

J. Sofos, L. Goodridge, I. Geornaras, 2010, Foodborne pathogens and disease.

Challenges to meat safety in the 21st century.

J. Sofos, John N Sofos, 2008, Meat science.

Effect of microbial cell‐free meat extract on the growth of spoilage bacteria

J. Sofos, K. Koutsoumanis, J. Baranyi, 2009, Journal of applied microbiology.

Types of traditional Greek foods and their safety

George-John E. Nychas, Efstathios Z. Panagou, John N. Sofos, 2013 .

Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frankfurters during simulated home storage.

J. Sofos, I. Geornaras, P. Kendall, 2009, International journal of food microbiology.

Meat, poultry and seafood.

Philip G. Crandall, George-John E. Nychas, George J. Flick, 2007 .

9 – Yeasts in meat and meat products

J. Sofos, J. Samelis, 2003 .

Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages

J. Sofos, K. Belk, J. Scanga, 2005 .

Sorbate Food Preservatives

J. Sofos, 1989 .

Botulism Control by Nitrite and Sorbate in Cured Meats: A Review 1.

J. Sofos, F. Busta, C. Allen, 1979, Journal of food protection.

Microbial growth and its control in meat, poultry and fish

J. Sofos, 1994 .

Confirmation of phenylbutazone residues in bovine kidney by liquid chromatography/mass spectrometry.

J. Sofos, S. Clark, S. Turnipseed, 2002, Journal of AOAC International.

Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

Linda J. Keeling, Tine Hald, Moez Sanaa, 2011 .

Antimicrobial susceptibility of Salmonella isolated from various products, from 1999 to 2003.

J. Sofos, C. Kiessling, M. Loftis, 2007, Journal of food protection.

Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C

J. Sofos, I. Geornaras, K. Belk, 2005 .

Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages.

J. Sofos, K. Belk, J. Scanga, 2002, Journal of food protection.

Antimicrobials in the formulation to control Listeria monocytogenes postprocessing contamination on frankfurters stored at 4 degrees C in vacuum packages.

J. Sofos, K. Belk, J. Scanga, 2001, Journal of food protection.

Listeria monocytogenes Inhibition in Refrigerated Vacuum Packaged Turkey Bologna by Chemical Additives

G. R. Schmidt, J. Sofos, Heidi J. Wederquist, 1994 .

Effect of fat content on survival of Listeria monocytogenes during simulated digestion of inoculated beef frankfurters stored at 7 degrees C.

J. Sofos, I. Geornaras, P. Kendall, 2009, Food microbiology.

Differences in Survival among 13 Listeria monocytogenes Strains in a Dynamic Model of the Stomach and Small Intestine

J. Sofos, I. Geornaras, P. Kendall, 2008, Applied and Environmental Microbiology.

Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slices.

J. Sofos, Y. Yoon, P. Kendall, 2005, Journal of food protection.

Methodology to Determine Destruction of Bacterial Spores during Extrusion Cooking

J. M. Harper, J. Sofos, J. Maga, 1990 .

Meat and Meat Products

John N. Sofos, J. Sofos, 2014 .

Steam Vacuuming as a Pre-Evisceration Intervention To Decontaminate Beef Carcasses.

J. O. Reagan, J. Sofos, S. L. Kochevar, 1997, Journal of Food Protection.

Confirmation of sulfamethazine, sulfathiazole, and sulfadimethoxine residues in condensed milk and soft-cheese products by liquid chromatography/tandem mass spectrometry.

J. Sofos, S. Clark, S. Turnipseed, 2005, Journal of AOAC International.

Biofilms: our constant enemies

J. Sofos, 2009 .

Food Safety: Emerging Pathogens

J. Sofos, K. Koutsoumanis, A. Lianou, 2014, Encyclopedia of Agriculture and Food Systems.

Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods

J. Sofos, A. Lianou, 2010 .

Interventions to control Salmonella contamination during poultry, cattle and pig slaughter

J. Sofos, S. Buncic, J. Sofos, 2012 .

Extent of microbial contamination in United States pork retail products.

J. Sofos, K. Belk, G. Smith, 2001, Journal of food protection.

Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium with compounds available in households.

J. Sofos, P. Kendall, Hua Yang, 2009, Journal of food protection.

Survival of acid-adapted or nonadapted Escherichia coli O157:H7 in apple wounds and surrounding tissue following chemical treatments and storage.

J. Sofos, P. Kendall, J. S. Ikeda, 2004, International journal of food microbiology.

Strategies to Control Stress- Adapted Pathogens

J. Sofos, J. Samelis, 2002 .

Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C.

J. Sofos, I. Geornaras, K. Belk, 2005, Journal of food protection.

Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food science.

Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes

J. Sofos, I. Geornaras, 2006 .

Strategies for On-Line Decontamination of Carcasses

J. Sofos, O. Byelashov, Oleksandr A. Byelashov, 2009 .

Combining physical and chemical decontamination interventions for meat.

I. Geornaras, J. N. Sofos, J. Sofos, 2005 .

Interventions to reduce microbiological contamination of beef variety meats.

G. R. Schmidt, J. Sofos, K. Belk, 2000, Journal of food protection.

Factors Affecting Quality and Safety of Fresh-Cut Produce

G. Nychas, J. Sofos, G. Spano, 2012, Critical reviews in food science and nutrition.

Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions.

J. Sofos, Y. Yoon, P. Kendall, 2004, Journal of food protection.

Ascorbic acid enhances destruction of Escherichia coli O157:H7 during home-type drying of apple slices.

J. Sofos, P. Kendall, J. A. Burnham, 2001, Journal of food protection.

Comparison of Five Selective Enrichment Broths and Two Selective Agars For Recovery of Vibrio vulnificus From Oysters.

J. T. Peeler, J. Sofos, G. Lancette, 1992, Journal of food protection.

SENSORY EVALUATION OF HOME DRIED FRUIT PREPARED USING TREATMENTS THAT ENHANCE DESTRUCTION OF PATHOGENIC BACTERIA

J. Sofos, P. Kendall, Patricia A. Dipersio, 2006 .

Economic implications of improved color stability in beef.

Keith E. Belk, John N. Sofos, G. C. Smith, 2000 .

Use of phosphates in low-sodium meat products

J. Sofos, 1986 .

Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef

Sri Raharjo, John N. Sofos, G. R. Schmidt, 1992 .

Agarose gel electrophoretic detection of six beta-lactam antibiotic residues in milk.

J. Sofos, J. Hurlbut, J. H. Cutting, 1995, Journal of AOAC International.

Fate of Listeria monocytogenes in Shredded Cabbage Stored at 5 and 25°C under a Modified Atmosphere.

J. Sofos, A. Hitchins, H. Solomon, 1991, Journal of food protection.

RESIDUES OF ANTIBIOTICS, HORMONES AND PESTICIDES IN CONVENTIONAL, NATURAL AND ORGANIC BEEF

J. D. Tatum, J. Sofos, G. Smith, 1997 .

Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review.

J. Sofos, S. Raharjo, 1993, Meat science.

Quality Characteristics of Restructured Beef Steaks Manufactured by Various Techniques

G. R. Schmidt, J. Sofos, M. Solomon, 1995 .

Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat processing plants.

J. Sofos, M. Wiedmann, I. Geornaras, 2011, Journal of food protection.

Quantitative risk assessment for Listeria monocytogenes in selected categories of deli meats: impact of lactate and diacetate on listeriosis cases and deaths.

J. Sofos, M. Wiedmann, R. Ivanek, 2009, Journal of food protection.

Potential for growth and inhibition ofListeria monocytogenes in meat and poultry products

G. R. Schmidt, J. Sofos, W. B. Barbosa, 1995 .

Solid‐Phase Acid Extraction Improves Thiobarbituric Acid Method to Determine Lipid Oxidation

G. R. Schmidt, J. Sofos, S. Raharjo, 1993 .

Interventions for hazard control in foods preharvest.

J. Sofos, J. Stopforth, B. Kottapalli, 2010 .

Scientific Opinion on Quantification of the risk posed by broiler meat to human campylobacteriosis in the EU 1 EFSA Panel on Biological Hazards ( BIOHAZ )

J. Sofos, A. Havelaar, A. Ricci, 2010 .

Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.

J. B. Morgan, G. R. Schmidt, J. D. Tatum, 1996, Journal of animal science.

Quality of extrusion-cooked poultry meat products

G. R. Schmidt, J. Sofos, J. Maga, 1995 .

Extrusion Cooking of Chicken Meat With Various Nonmeat Ingredients

G. R. Schmidt, J. Sofos, J. Maga, 1992 .

SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONS

J. Sofos, F. Busta, C. Allen, 1979 .

Vacuum‐Packaged Precooked Pork from Hogs Fed Supplemental Vitamin E: Chemical, Shelf‐Life and Sensory Properties

J. B. Morgan, G. R. Schmidt, J. Sofos, 1995 .

Effect of meat curing agents and phosphates on thiobarbituric acid (TBA) numbers of ground beef determined by the aqueous acid extraction TBA-C18 method

G. R. Schmidt, J. Sofos, S. Raharjo, 1993 .

EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON

J. Sofos, F. Busta, C. Allen, 1980 .

Clostridium botulinum CONTROL BY SODIUM NITRITE AND SORBIC ACID IN VARIOUS MEAT AND SOY PROTEIN FORMULATIONS

J. Sofos, F. Busta, C. Allen, 1979 .

EFFECTS OF SODIUM NITRITE ON Clostridium botulinum TOXIN PRODUCTION IN FRANKFURTER EMULSIONS FORMULATED WITH MEAT AND SOY PROTEINS

J. Sofos, C. Allen, Frank F. Busta, 1979 .

Effect of Food Processing-Related Stresses on Acid Tolerance of Listeria monocytogenes

J. Sofos, K. Koutsoumanis, P. Kendall, 2003, Applied and Environmental Microbiology.

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures.

J. Sofos, I. Geornaras, K. Belk, 2010, Food microbiology.

Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate.

J. Sofos, K. Belk, J. Scanga, 2008, Journal of food protection.

Survival and growth of Listeria monocytogenes on sausage formulated with inoculated and stored rework product

J. Sofos, H. Daskalov, Joe Momfre, 2006 .

Destruction of Listeria monocytogenes by heat in ground pork formulated with kappa-carrageenan, sodium lactate and the algin/calcium meat binder

G. R. Schmidt, J. Sofos, L. C. Yen, 1992 .

Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages.

J. Sofos, K. Belk, J. Scanga, 2001, Journal of food protection.

Modeling the effect of storage atmosphere on growth-no growth interface of Listeria monocytogenes as a function of temperature, sodium lactate, sodium diacetate, and NaCl.

J. Sofos, P. Skandamis, Y. Yoon, 2007, Journal of food protection.

Injection-site lesions: incidence, tissue histology, collagen concentration, and muscle tenderness in beef rounds.

J. B. Morgan, G. R. Schmidt, J. D. Tatum, 1995, Journal of animal science.

The significance of non-O157 Shiga toxin-producing Escherichia coli in food

J. Sofos, J. Meng, C. Hedberg, 2011 .

Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.

J. Sofos, K. Belk, Y. Yoon, 2009, International journal of food microbiology.

Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.

Yohan Yoon, Keith E Belk, J. Sofos, 2008, Journal of food protection.

Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades.

J. Sofos, J. Samelis, P. Kendall, 2002, Journal of food protection.

Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses

H. Budka, J. Sofos, T. Hald, 2011, EFSA journal. European Food Safety Authority.

Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C.

J. Sofos, K. Koutsoumanis, I. Geornaras, 2004, Journal of food protection.

Acid adaptation does not promote survival or growth of Listeria monocytogenes on fresh beef following acid and nonacid decontamination treatments.

J. Sofos, J. Samelis, G. Smith, 2003, Journal of food protection.

Diarrheagenic Escherichia coli

J. Sofos, C. Beauchamp, 2010 .

Effect of simulated spray chilling with chemical solutions on acid-habituated and non-acid-habituated Escherichia coli O157:H7 cells attached to beef carcass tissue.

J. Sofos, K. Belk, Y. Yoon, 2004, Journal of food protection.

Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces

J. Sofos, J. Samelis, P. Kendall, 2003 .

Microbial contamination occurring on lamb carcasses processed in the United States.

J. D. Tatum, J. Sofos, K. Belk, 2001, Journal of food protection.

Decontamination of Inoculated Beef with Sequential Spraying Treatments

G. R. Schmidt, J. Sofos, Gary C. Smith, 1998 .

Hot‐Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination

J. O. Reagan, J. Sofos, Gary C. Smith, 1997 .

Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage.

J. Sofos, P. Kendall, Gary C. Smith, 2003, Journal of food protection.

Comparison of Intervention Technologies for Reducing Escherichia coli 0 157:H7 on Beef Cuts and Trimmings

J. Sofos, K. Belk, J. Scanga, 2003 .

Evaluation of Hand-Trimming, Various Sanitizing Agents, and Hot Water Spray-Washing as Decontamination Interventions for Beef Brisket Adipose Tissue.

J. B. Morgan, G. R. Schmidt, J. Sofos, 1995, Journal of food protection.

Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky.

J. Sofos, P. Kendall, M. Çalıcıoğlu, 2003, International journal of food microbiology.

Fate of acid-adapted and non-adapted Escherichia coli O157:H7 inoculated post-drying on beef jerky treated with marinades before drying

J. Sofos, P. Kendall, M. Çalıcıoğlu, 2003 .

Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky

J. Sofos, J. Samelis, P. Kendall, 2002 .

Heat and acid tolerance responses of Listeria monocytogenes as affected by sequential exposure to hurdles during growth.

J. Sofos, P. Skandamis, Y. Yoon, 2009, Journal of food protection.

EFFECT OF SODIUM LACTATE, CALCIUM LACTATE AND SODIUM ALGINATE ON BACTERIAL GROWTH AND AMINOPEPTIDASE ACTIVITY

G. R. Schmidt, J. Sofos, E. Harmayani, 1991 .

Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses.

J. Sofos, P. Skandamis, Y. Yoon, 2008, Food microbiology.

Growth Potential of Individual Strains of Listeria monocytogenes in Fresh Vacuum-Packaged Refrigerated Ground Top Rounds of Beef.

G. R. Schmidt, J. Sofos, W. B. Barbosa, 1995, Journal of food protection.

Effect of water temperature, pressure and chemical solution on removal of fecal material and bacteria from lamb adipose tissue by spray-washing.

G C Smith, J. Sofos, G. Smith, 1997, Meat science.

CHANGES ON BEEF ADIPOSE TISSUE FOLLOWING DECONTAMINATION WITH CHEMICAL SOLUTIONS OR WATER OF 35C OR 74C

J. B. Morgan, G. R. Schmidt, J. Sofos, 1997 .

Attachment of Escherichia coli O157:H7 and Other Bacterial Cells Grown in Two Media to Beef Adipose and Muscle Tissues.

G. R. Schmidt, J. Sofos, L. Cabedo, 1997, Journal of food protection.

Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage

J. Sofos, T. Hald, M. Sanaa, 2014 .

Postprocessing Antimicrobial Treatments To Control Listeria monocytogenes in Commercial Vacuum-Packaged Bologna and Ham Stored at 108C

J. Sofos, I. Geornaras, K. Belk, 2005 .

Comparative acid stress response of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium after habituation at different pH conditions

J. Sofos, K. Koutsoumanis, Konstantinos P. Koutsoumanis, 2004, Letters in applied microbiology.

Destruction of microorganisms on chicken carcasses by steam and boiling water immersion

J. Sofos, P. Kendall, J. Avens, 2002 .

Decontamination of beef subprimal cuts intended for blade tenderization or moisture enhancement.

K E Belk, J A Scanga, G C Smith, 2007, Journal of food protection.

Single and sequential treatment of beef tissue with lactic acid, ammonium hydroxide, sodium metasilicate, and acidic and basic oxidized water to reduce numbers of inoculated Escherichia coli O157:H7 and Salmonella Typhimurium

J. Sofos, P. Skandamis, K. Belk, 2005 .

18 – Carcass chilling

J. Sofos, J. Stopforth, 2005 .

Fate of post-processing inoculated Listeria monocytogenes on vacuum-packaged pepperoni stored at 4, 12 or 25 degrees C.

J. Sofos, I. Geornaras, J. Scanga, 2009, Food microbiology.

A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky.

J. Sofos, P. Skandamis, Y. Yoon, 2006, Journal of food protection.

Effects of preparation methods on the microbiological safety of home-dried meat jerky.

J. Sofos, P. Kendall, J. Harrison, 2004, Journal of food protection.

Current Issues Related to Meatborne Pathogenic Bacteria

J. Sofos, P. Skandamis, J. Stopforth, 2003 .

Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products.

J. Sofos, I. Geornaras, Ifigenia Geornaras, 2010, Meat science.

Adaptive acid tolerance response of Listeria monocytogenes strains under planktonic and immobilized growth conditions.

J. Sofos, P. Skandamis, I. Geornaras, 2012, International journal of food microbiology.

Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky.

J. Sofos, I. Geornaras, Y. Yoon, 2009, Journal of food science.

Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella.

J. Sofos, K. Belk, R. Bowling, 2008, Journal of food protection.

Effect of inoculum preparation procedure and storage time and temperature on the fate of Listeria monocytogenes on inoculated salami.

J. Sofos, I. Geornaras, Y. Yoon, 2008, Journal of food protection.

Growth and stress resistance variation in culture broth among Listeria monocytogenes strains of various serotypes and origins.

J. Sofos, M. Wiedmann, A. Lianou, 2006, Journal of food protection.

Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives.

J. Sofos, P. Skandamis, Y. Yoon, 2005, International journal of food microbiology.

A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and aw when grown in suspension or on a solid surface

Konstantinos P. Koutsoumanis, John N. Sofos, Patricia A. Kendall, 2004 .

Effects of Postexsanguination Dehairing on the Microbial Load and Visual Cleanliness of Beef Carcasses.

John N. Sofos, J. B. Morgan, J. Sofos, 1995, Journal of food protection.

Microbiological and Visual Effects of Trimming and/or Spray Washing for Removal of Fecal Material from Beef.

J. B. Morgan, J. Sofos, Brenda M. Gorman, 1995, Journal of food protection.

Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials.

J. Sofos, I. Geornaras, K. Belk, 2011, Journal of food science.

Influence of extended acid stressing in fresh beef decontamination runoff fluids on sanitizer resistance of acid-adapted Escherichia coli O157:H7 in biofilms.

J. Sofos, J. Samelis, P. Kendall, 2003, Journal of food protection.

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW

J. Sofos, 1984 .

Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups.

Stavros G. Manios, J. Sofos, D. Woerner, 2012, Journal of food science.

Evaluation of lactic acid as an initial and secondary subprimal intervention for Escherichia coli O157:H7, non-O157 Shiga toxin-producing E. coli, and a nonpathogenic E. coli surrogate for E. coli O157:H7.

D R Woerner, K E Belk, J. Sofos, 2012, Journal of food protection.

Shelf-life of algin/calcium restructured turkey products held under aerobic and anaerobic conditions

G. R. Schmidt, J. Sofos, S. A. Ensor, 1989 .

Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef Steaks

G. R. Schmidt, J. Sofos, W. Means, 1987 .

Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A Review 1.

J. Sofos, M. Robach, 1982, Journal of food protection.

Removal of Bacteria from Beef Tissue by Spray Washing after Different Times of Exposure to Fecal Material.

J. Sofos, L. Cabedo, Gary C. Smith, 1996, Journal of food protection.

Kappa-Carrageenan, sodium chloride and temperature affect yield and texture of structured beef rolls

John N. Sofos, G. R. Schmidt, J. Sofos, 1994 .

Interventions for Hazard Control during Food Processing

J. Sofos, I. Geornaras, 2010 .

DISPLAY LIFE OF FRESH BEEF CONTAINING DIFFERENT LEVELS OF VITAMIN E AND INITIAL MICROBIAL CONTAMINATION

J. Sofos, H. Zerby, K. Belk, 1999 .

SUPPLEMENTATION OF VITAMIN E TO BOVINE FEMALES IN “WHITE COW”, MATURE BEEF, UPGRADING PROGRAMS

G. R. Schmidt, J. D. Tatum, J. Sofos, 1998 .

Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks.

Keith E Belk, J. Sofos, I. Geornaras, 2012, Journal of food science.

Effect of Algin/Calcium Binder Levels on Various Characteristics of Structured Beef

G. R. Schmidt, J. Sofos, A. Clarke, 1988 .

Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuse

J. Sofos, F. Busta, C. Allen, 1979, Applied and environmental microbiology.

Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate Ratios

G. R. Schmidt, J. Sofos, S. A. Ensor, 1989 .

Influence of meat restructuring systems on lipid oxidation in beef

G. R. Schmidt, J. Sofos, J. Maga, 1989 .

Antimicrobial Activity and Functionality of Reduced Sodium Chloride and Potassium Sorbate in Uncured Poultry Products

J. Sofos, 1986 .

OPTIMIZATION OF ALGIN/CALCIUM BINDER IN RESTRUCTURED BEEF

G. R. Schmidt, J. Sofos, S. A. Ensor, 1990 .

Depression of aw by Soluble and Insoluble Solids in Alginate Restructured Beef Heart Meat

G. R. Schmidt, J. Sofos, E. Boyle, 1993 .

Improved Cooking Yields of Meat Batters Formulated with Potassium Sorbate and Reduced Levels of NaCl

J. Sofos, 1985 .

Effect of Ether Extracts from Condensed Wood Smokes on the Growth of Aeromonas hydrophila and Staphylococcus aureus

J. Sofos, J. Maga, D. L. Boyle, 1988 .

Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl‐Comminuted Meat Products

J. Sofos, 1985 .

Effects of Reduced Salt (NaCI) Levels on the Stability of Frankfurters

J. Sofos, 1983 .

Incidence of Salmonella on beef carcasses relating to the U.S. meat and poultry inspection regulations.

J. O. Reagan, J. Sofos, G. Smith, 1999, Journal of food protection.

Effect of Meat Curing Ingredients on Thermal Destruction of Listeria monocytogenes in Ground Pork.

G. R. Schmidt, J. Sofos, L. C. Yen, 1991, Journal of food protection.

Modeling the boundaries of growth of Salmonella Typhimurium in broth as a function of temperature, water activity, and pH.

J. Sofos, K. Koutsoumanis, P. Kendall, 2004, Journal of food protection.

Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky

J. Sofos, P. Kendall, J. Avens, 2003 .

EFFECT OF MARINADE AND DRYING TEMPERATURE ON INACTIVATION OF ESCHERICHIA COLI O157:H7 ON INOCULATED HOME DRIED BEEF JERKY

J. Sofos, P. Kendall, J. Avens, 2002 .

Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage.

J. Sofos, A. Lianou, I. Geornaras, 2007, Journal of food protection.

Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials.

J. Sofos, D. Woerner, I. Geornaras, 2015, Journal of food science.

Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.

J. Sofos, D. Woerner, I. Geornaras, 2012, Journal of food protection.

Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue.

J. Sofos, K. Belk, G. Smith, 1999, Journal of food protection.

Pre-harvest management practices, good manufacturing practices during harvest, and microbiological quality of lamb carcasses.

J. Sofos, K. Belk, G. Smith, 2000 .

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

J. Sofos, I. Geornaras, K. Belk, 2011, Journal of food science.

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage.

J. Sofos, D. Woerner, I. Geornaras, 2016, Journal of animal science.

Escherichia coli O157:H7 Strains That Persist in Feedlot Cattle Are Genetically Related and Demonstrate an Enhanced Ability To Adhere to Intestinal Epithelial Cells

J. Sofos, G. Mason, K. Belk, 2009, Applied and Environmental Microbiology.

Methods for Activity Assay and Evaluation of Results

J. Sofos, P. Davidson, A. Branen, 2005, Antimicrobials in Food.

Effect of age of cook-in-bag delicatessen meats formulated with lactate-diacetate on the behavior of Listeria monocytogenes contamination introduced when opening the packages during storage.

J. Sofos, I. Geornaras, D. Toczko, 2013, Journal of food protection.

Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.

J. Sofos, A. Lianou, I. Geornaras, 2007, Food microbiology.

BEHAVIOR OF LISTERIA MONOCYTOGENES IN RECONSTITUTED INFANT CEREALS

J. Sofos, A. Abushelaibi, J. Samelis, 2003 .

Potential interactions between antioxidants and microbial meat quality.

J. Sofos, H. Zerby, E. Decker, 2000 .

Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products

J. Sofos, M. Madril, 1986 .

EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS

J. Sofos, C. Allen, I. Noda, 1977 .

Application of HACCP by small-scale and medium-scale meat processors

J. B. Morgan, J. D. Tatum, J. Sofos, 1996 .

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef.

J. Sofos, X. Yang, D. Woerner, 2016, Journal of animal science.

Supplemental vitamin E in beef cattle diets to improve shelf-life of beef

J. B. Morgan, J. D. Tatum, J. Sofos, 1996 .

Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E.

J. Sofos, G. Smith, L. Cabedo, 1998, Journal of food protection.

Case life of seven retail products from beef cattle supplemented with alpha-tocopheryl acetate.

J. Sofos, H. Zerby, K. Belk, 1999, Journal of animal science.

Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials.

J. Sofos, P. Skandamis, I. Geornaras, 2007, Journal of food protection.

Growth of Listeria monocytogenes Inoculated in Waste Fluids from Clean‐up of a Meat Grinder

G. R. Schmidt, J. Sofos, D. L. Boyle, 1990 .

Leathers and jerkies

J. Sofos, P. Kendall, 2019 .

Effects of Reduced Salt (NaCI) Levels on Sensory and Instrumental Evaluation of Frankfurters

J. Sofos, 1983 .

Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption.

J. Sofos, I. Geornaras, K. Belk, 2009, Journal of food science.

EVALUATION OF TWO NONRADIOACTIVE GENE PROBES FOR THE ENUMERATION OF VIBRIO PARAHAEMOLYTICUS IN CRABMEAT

J. Sofos, C. Kaysner, M. O'Neill, 2003 .

Scientific Opinion on BSE/TSE infectivity in small ruminant tissues

Tine Hald, Sava Buncic, Arie H. Havelaar, 2010 .

Effects of sorbic acid feed fungistat on the intestinal microflora of floor-reared broiler chickens.

J. Sofos, C. Quarles, D. J. Fagerberg, 1985, Poultry science.

Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters.

J. Sofos, I. Geornaras, K. Belk, 2010, Food microbiology.

Frequencies of injection-site lesions in muscles from rounds of dairy and beef cow carcasses.

J. Sofos, D. Roeber, K. Belk, 2002, Journal of dairy science.

Control of foodborne microorganisms

J. Sofos, V. Juneja, 2001 .

The REFLECT Statement: Methods and Processes of Creating Reporting Guidelines for Randomized Controlled Trials for Livestock and Food Safety by Modifying the CONSORT Statement †

Martin P. Ward, D. R. Smith, J. Sofos, 2010, Zoonoses and public health.

The R EFLECT S tatement: M ethods a nd P rocesses o f Creating Reporting Guidelines f or Rando mized C ontrolled T rials f or Livestock a nd Food Safety

J. Sofos, K. Snedeker, A. Ramirez, 2010 .

The REFLECT statement: methods and processes of creating reporting guidelines for randomized controlled trials for livestock and food safety.

D. R. Smith, J. Sofos, M. Ward, 2010, Journal of food protection.

The REFLECT statement: methods and processes of creating reporting guidelines for randomized controlled trials for livestock and food safety.

D. R. Smith, J. Sofos, M. Ward, 2010, Journal of veterinary internal medicine.

The REFLECT statement: methods and processes of creating reporting guidelines for randomized controlled trials for livestock and food safety.

D. R. Smith, David R. Smith, M. Greiner, 2010, Journal of food protection.

Presence of antibiotic-resistant commensal bacteria in samples from agricultural, city, and national park environments evaluated by standard culture and real-time PCR methods.

J. Sofos, L. Goodridge, I. Geornaras, 2010, Canadian journal of microbiology.

2. Sampling Plans, Sample Collection, Shipment, and Preparation for Analysis

Gary R. Acuff, John N. Sofos, J. Sofos, 2015 .

Bacterial spore injury during extrusion cooking of corn/soybean mixtures.

J. Sofos, T. Likimani, 1990, International journal of food microbiology.

Pathogens and Toxins in Foods

J. Sofos, V. Juneja, 2010 .

Quantitative risk assessment of listeriosis-associated deaths due to Listeria monocytogenes contamination of deli meats originating from manufacture and retail.

J. Sofos, M. Wiedmann, R. Ivanek, 2010, Journal of food protection.

Effect of inoculum size on the combined temperature, pH and aw limits for growth of Listeria monocytogenes.

J. Sofos, K. Koutsoumanis, 2005, International journal of food microbiology.

Consumer assessment of safety and date labeling statements on ready-to-eat meat and poultry products designed to minimize risk of listeriosis.

J. Sofos, P. Kendall, L. Medeiros, 2008, Journal of food protection.

Food Safety Instruction Improves Knowledge and Behavior Risk and Protection Factors for Foodborne Illnesses in Pregnant Populations

J. Sofos, J. Lejeune, P. Kendall, 2017, Maternal and Child Health Journal.

Characteristics of Biological Hazards in Foods

J. Sofos, R. Bacon, 2005 .

Risk Factors Associated with Prevalence of Foodborne Pathogens in Rural House- holds of Colorado with and without Ruminant Animals

J. Sofos, J. Lejeune, K. Belk, 2010 .

Health professionals' knowledge and understanding about Listeria monocytogenes indicates a need for improved professional training.

J. Sofos, P. Kendall, L. Medeiros, 2012, Journal of food protection.

Bacteriophage Typing of Listeria monocytogenes Cultures Isolated From Seafoods.

J. Sofos, L. A. Estela, Barbara Flores, 1992, Journal of food protection.

Comparison of conventional and reversed phage typing procedures for identification of Listeria spp

J. Sofos, L. A. Estela, 1993, Applied and environmental microbiology.

Inactivation of Listeria mono- cytogenes during Reheating of Frankfurters with Hot Water before Consumption

J. Sofos, K. Belk, P. Kendall, 2010 .

Thermal Destruction of Listeria monocytogenes in a Meat Slurry and in Ground Beef

G. R. Schmidt, J. Sofos, D. L. Boyle, 1990 .

Control of Listeria monocytogenes on frankfurters by dipping in hops beta acids solutions.

J. Sofos, I. Geornaras, P. Kendall, 2009, Journal of Food Protection.

Ranking the microbiological safety of foods: A new tool and its application to composite products

Antonio Valero, Marcel H. Zwietering, Olivier Cerf, 2013 .

The effect of feed moisture and shear strain on destruction ofBacillus globigii spores during extrusion cooking

J. Sofos, T. Likimani, L. Alvarez-Martinez, 1990 .

EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON

J. Sofos, F. Busta, M. Robach, 1980 .

EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON

J. Sofos, F. Busta, J. Owens, 1980 .

Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials.

G. Nychas, J. Sofos, I. Geornaras, 2012, Journal of food science.

Escherichia coli O 157 : H 7 Strains That Persist in Feedlot Cattle Are Genetically Related and Demonstrate an Enhanced Ability To Adhere to Intestinal Epithelial Cells

J. Sofos, G. Mason, K. Belk, 2009 .

Control of Listeria monocytogenes by bacteriocin-producing Pediococcus acidilactici 13 and its antimicrobial substance in a dry fermented sausage sucuk and in turkey breast.

J. Sofos, I. Geornaras, K. Ayhan, 2010 .

An evaluation of central nervous system cross-contamination due to carcass splitting in commercial beef-packing plants.

J. Sofos, R. Yemm, K. Belk, 2008, Journal of food protection.

Micro-Organisms in Foods 5: Microbiological Specifications of Food Pathogens, T.A. Roberts, A.C. Baird-Parker, R.B. Tompkin. Chapman & Hall (1996), 513, £99.00, ISBN: 0 412 47350 X

J. Sofos, 1997 .

CONDITIONS AFFECTING AUTOINDUCER-2-BASED QUORUM-SENSING OF ESCHERICHIA COLI O157:H7 ON FRESH BEEF

J. Sofos, Y. Yoon, 2008 .

ASAS Centennial Paper: Developments and future outlook for postslaughter food safety.

J. Sofos, 2009, Journal of animal science.

Pathogens and toxins in foods : challenges and interventions

J. Sofos, V. Juneja, 2009 .

Autoinducer-2 activity of gram-negative foodborne pathogenic bacteria and its influence on biofilm formation.

J. Sofos, Y. Yoon, Y. Yoon, 2008, Journal of food science.

Efficacy of sanitizing agents against Listeria monocytogenes biofilms on high-density polyethylene cutting board surfaces.

J. Sofos, P. Kendall, Hua Yang, 2009, Journal of food protection.

Scientific Opinion on the Neste Oil Application for a new alternative method of disposal or use of Animal By-Products

B. Nørrung, H. Budka, J. Sofos, 2010 .

The rate of starch hydrolysis in extruded corn/soybean products.

J. Sofos, J. Maga, T. Likimani, 1990 .

Prevalence of and risk factors for Escherichia coli O157 in market-ready beef cattle from 12 U.S. feedlots.

J. Sofos, I. Gardner, K. Belk, 2005, Foodborne pathogens and disease.

Preharvest processes for microbial control in cattle

J. Sofos, D. Woerner, K. Belk, 2006 .

Antimicrobial susceptibility of Salmonella isolated from various products, from 1999 to 2003.

J. Sofos, M. Loftis, W. M. Kiessling, 2007, Journal of food protection.

EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards), 2013. Scientific Opinion on

J. Sofos, T. Hald, M. Sanaa, 2013 .

Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review.

J. Sofos, Sri Raharjo, 1993, Meat science.

Antimicrobial and functional effects of six polyphosphates in reduced NaCl comminuted meat products

J. Sofos, M. Madril, 1985 .

Absence of association of autoinducer-2-based quorum sensing with heat and acid resistance of Salmonella.

Yohan Yoon, J. Sofos, John N Sofos, 2010, Journal of food science.

Thermotolerance of Rifampicin‐Resistant Escherichia coli O157:H7 Derivatives and Their Parental Strains in a Broth System

J. Sofos, H. Paik, I. Geornaras, 2016 .

Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses.

J. Sofos, P. Skandamis, P. Kendall, 2008, Food microbiology.

Comparison of Antimicrobial Efficacy of Multiple Beef Hide Decontamination Strategies To Reduce Levels of Escherichia coli O157:H7 and Salmonella

J. Sofos, K. Belk, R. Bowling, 2008 .

EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on the risk of transmission of classical scrapie via in vivo derived embryo transfer in ovine animals

J. Sofos, T. Hald, M. Sanaa, 2013 .

Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.

J. Sofos, I. Geornaras, K. Belk, 2010, Journal of food science.