B. Ingham

发表

Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.

J. Norback, D. Schaffner, S. Ingham, 2007, Journal of food protection.

Thermal tolerance of O157 and non-O157 Shiga toxigenic strains of Escherichia coli, Salmonella, and potential pathogen surrogates, in frankfurter batter and ground beef of varying fat levels.

R. Geier, S. Ingham, B. Ingham, 2014, Journal of food protection.

Determination of 5-log reduction times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in acidified foods with pH 3.5 or 3.8 3.

J. Osborne, F. Breidt, B. Ingham, 2013, Journal of food protection.

Thermal tolerance characteristics of non-O157 Shiga toxigenic strains of Escherichia coli (STEC) in a beef broth model system are similar to those of O157:H7 STEC.

S. Ingham, B. Ingham, A. Vasan, 2013, Journal of food protection.

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.

R. Geier, S. Ingham, B. Ingham, 2014, Journal of food protection.

Inactivation Kinetics of Pathogens during Thermal Processing in Acidified Broth and Tomato Purée (pH 4.5).

M. Etzel, B. Ingham, Evann L. Dufort, 2017, Journal of food protection.

Differentiation of Enterococcus spp. by cell membrane fatty acid methyl ester profiling, biotyping and ribotyping

S. Ingham, B. Ingham, M. M. Lang, 2001, Letters in applied microbiology.

Identification of Escherichia coli O157:H7 surrogate organisms to evaluate beef carcass intervention treatment efficacy.

R. Schell, S. Ingham, B. Ingham, 2010, Journal of food protection.

Assessment of the potential for Listeria monocytogenes survival and growth during alfalfa sprout production and use of ionizing radiation as a potential intervention treatment.

S. Ingham, B. Ingham, N. P. Schoeller, 2002, Journal of food protection.

Efficacy of novel organic acid and hypochlorite treatments for eliminating Escherichia coli O157:H7 from alfalfa seeds prior to sprouting.

S. Ingham, B. Ingham, M. M. Lang, 2000, International journal of food microbiology.

Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on cheese during extended storage at 25°C.

Wan Mei Leong, R. Geier, S. Ingham, 2014, Journal of food protection.

Manufacture of Traditionally Fermented Vegetable Products: Best Practice for Small Businesses and Retail Food Establishments

F. Breidt, B. Ingham, A. Snyder, 2020 .

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.

V. Juneja, C. Hwang, J. Call, 2008, Food microbiology.

Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments

S. Ingham, B. Ingham, L. Chen, 2004 .

Differentiation of lactate-fermenting, gas-producing Clostridium spp. isolated from milk.

S. Ingham, B. Ingham, J. Hassler, 1998, International journal of food microbiology.

Salmonella enterica Serovar Typhimurium and Escherichia coli Contamination of Root and Leaf Vegetables Grown in Soils with Incorporated Bovine Manure

T. Roper, S. Ingham, B. Ingham, 2002, Applied and Environmental Microbiology.

Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes.

S. Ingham, B. Ingham, P. P. Mak, 2001, Journal of food protection.

Running head : pathogen growth on cheese 1 2 Growth of Listeria monocytogenes , Salmonella spp . , Escherichia coli O 157 : H 7 , and 3 Staphylococcus aureus on Cheese during Extended Storage at 25 ° C 4

Marianne, Wan Mei Leong, R. Geier, 2014 .

Influence of salting procedure on the composition of Muenster-type cheese.

B. Ingham, W. Wendorff, J. Jaeggi, 2000, Journal of dairy science.

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.

Cheng-An Hwang, John B Luchansky, Anna C S Porto-Fett, 2009, International journal of food microbiology.

Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.

B. Ingham, D. Thomas, W. Wendorff, 2002, Journal of dairy science.

Polyphenol oxidase activity as a potential intrinsic index of adequate thermal pasteurization of apple cider.

S. Ingham, B. Ingham, L. Chen, 2004, Journal of food protection.

Growth and survival parameter estimates and relation  to RpoS levels in serotype O157:H7 and non‐O157 Shiga  toxin‐producing Escherichia coli

C. Ané, D. Döpfer, T. D. Mand, 2013, Journal of applied microbiology.

Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.

V. Juneja, C. Hwang, J. Call, 2009, Poultry science.

Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.

S. Ingham, B. Ingham, K. M. Wiegand, 2012, Journal of food protection.

Factors associated with Salmonella prevalence on pork carcasses in very small abattoirs in Wisconsin.

S C Ingham, S. Ingham, B. Ingham, 2009, Journal of food protection.

Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.

S. Ingham, B. Ingham, S. Dierschke, 2010, Journal of food protection.

Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.

S. Ingham, B. Ingham, A. G. Borowski, 2009, Journal of food protection.

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.

S. Ingham, B. Ingham, A. Vasan, 2017, Journal of food protection.

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.

S. Ingham, B. Ingham, A. G. Borowski, 2009, Journal of food protection.

Thermal Processing Parameters to Ensure a 5-logReduction of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in Acidified Tomato-based Foods

M. Etzel, B. Ingham, Evann L. Dufort, 2017 .

Thermal processing of acidified foods with pH 4.1 to pH 4.6

J. Osborne, F. Breidt, B. Ingham, 2014 .

Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.

S. Ingham, B. Ingham, K. M. Wiegand, 2009, Journal of food protection.

Manual squeezing as an alternative to mechanical stomaching in preparing beef carcass sponge samples for microbiological analysis.

S. Ingham, B. Ingham, J. Ruby, 2009, Journal of food protection.

Efficacy of a Hold-Time at 10OC for Achieving a 5-log Reduction of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in Prepared Mustard

Meichen Pan, B. Ingham, G. A. Ingham, 2017 .

Verifying apple cider plant sanitation and hazard analysis critical control point programs: choice of indicator bacteria and testing methods.

S. Ingham, B. Ingham, M. M. Lang, 1999, Journal of Food Protection.

Heat penetration and thermocouple location in home canning

M. Etzel, B. Ingham, Paola Willmore, 2014, Food science & nutrition.

Survival Characteristics of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in Pickling Solutions at 5°C

Josephine H. I. Putnam, B. Ingham, M. Chervet, 2018 .

Evaluating the efficacy of beef slaughter line interventions by quantifying the six major non-O157 Shiga toxin producing Escherichia coli serogroups using real-time multiplex PCR.

D. Döpfer, K. Anklam, B. Ingham, 2017, Food microbiology.

Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods.

J. Norback, A. Senecal, S. Ingham, 2009, Journal of food protection.

Predicting pathogen growth during short-term temperature abuse of raw sausage.

J. Norback, S. Ingham, G. Burnham, 2009, Journal of food protection.

Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.

J. Norback, D. Schaffner, S. Ingham, 2007, Journal of food protection.