B. Shoyer

发表

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

J. Phillips, T. Mohr, L. V. Cook, 2013, Journal of food protection.

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver.

J. Luchansky, Yangjin Jung, A. Porto-Fett, 2019, Journal of food protection.

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing.

J. Luchansky, Yangjin Jung, A. Porto-Fett, 2020, Journal of food protection.

Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Sopressata

J. Luchansky, A. Porto-Fett, B. Shoyer, 2022, Food Protection Trends.

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying.

J. Luchansky, Yangjin Jung, A. Porto-Fett, 2020, Journal of food protection.

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage.

B. Chapman, J. Luchansky, Yangjin Jung, 2019, Journal of food protection.

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

R. Phebus, H. Thippareddi, P. Taormina, 2018, Italian journal of food safety.

Microbiological characterization of çiğ köfte sold at retail in Ankara, Turkey, and evaluation of selected antimicrobials as ingredients to control foodborne pathogens in çiğ köfte during refrigerated storage

M. Goncuoglu, N. Ayaz, J. Luchansky, 2018 .

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli.

Nicholas J. Sevart, R. Phebus, H. Thippareddi, 2017, Journal of food protection.

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs.

J. Luchansky, A. Jackson-Davis, L. Kassama, 2016, Journal of food protection.

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

H. Thippareddi, J. Luchansky, A. Porto-Fett, 2015, Journal of food protection.

Thermal Inactivation of Shiga Toxin‐Producing Escherichia coli Cells within Veal Cordon Bleu

J. Luchansky, A. Porto-Fett, B. Shoyer, 2015 .

Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle.

J. Luchansky, A. Porto-Fett, B. Shoyer, 2015, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal.

H. Thippareddi, J. Luchansky, A. Porto-Fett, 2014, Journal of food protection.

Thermal inactivation of a single strain each of serotype O26:H11, O45:H2, O103:H2, O104:H4, O111:H⁻, O121:H19, O145:NM, and O157:H7 cells of Shiga toxin-producing Escherichia coli in wafers of ground beef.

J. Phillips, J. Luchansky, P. Evans, 2013, Journal of food protection.

Effect of Storage Temperatures and Cooking Times on Viability of Listeria monocytogenes and Escherichia coli O157:H7 Inoculated in/on Goetta

J. Luchansky, A. Porto-Fett, B. Shoyer, 2013 .

Thermal Inactivation of Escherichla coil 0157:1-17 in Blade-Tenderized Beef Steaks Cooked on a Commercial Open-Flame Gas GriIlt1

R. Phebus, H. Thippareddi, J. Luchansky, 2022 .

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli.

J. Luchansky, Yangjin Jung, A. Porto-Fett, 2019, Journal of food protection.

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C.

J. Luchansky, A. Porto-Fett, B. Shoyer, 2016, Journal of food protection.

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States.

R. Moxley, B. Chapman, S. Parveen, 2020, Journal of food protection.

Validation of food-grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage.

K. Gartner, J. Call, J. Luchansky, 2011, Journal of food protection.

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers.

J. Luchansky, Yangjin Jung, A. Porto-Fett, 2019, Journal of food protection.

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage.

G. Nychas, J. Call, J. Luchansky, 2009, International journal of food microbiology.

Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast.

D. Israeli, J. Luchansky, A. Porto-Fett, 2015, Journal of food protection.

Viability of Listeria monocytogenes and Salmonella spp. on Slices of a German-Style Bologna Containing Blends of Organic Acid Salts During Storage at 4 or 12°C.

B. Vinyard, J. Luchansky, B. Shoyer, 2022, Journal of food protection.

Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC(R)) delivery method.

J. Call, J. Luchansky, A. Porto-Fett, 2010, Meat science.

Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.

J. Luchansky, A. Porto-Fett, B. Shoyer, 2014, Journal of food protection.

Prevalence, Levels, and Relatedness of Listeria m onocytogenes Isolated from Raw and Ready-to-Eat Foods at Retail Markets in Culiacan, Sinaloa, Mexico

Nohelia Castro-del Campo, J. Luchansky, A. Porto-Fett, 2013 .

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade.

Rohan V. Tikekar, K. Hoelzer, R. Pouillot, 2017, Journal of food protection.

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C.

J. Luchansky, A. Porto-Fett, B. Shoyer, 2018, Journal of food protection.

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella spp., and Listeria monocytogenes During Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage.

B. Vinyard, J. Luchansky, A. Porto-Fett, 2022, Journal of food protection.

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within blade-tenderized beef steaks after cooking on a commercial open-flame gas grill.

Wayne Schlosser, John B Luchansky, Anna C S Porto-Fett, 2012, Journal of food protection.

Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks.

Wayne Schlosser, John B Luchansky, Anna C S Porto-Fett, 2011, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill.

Harshavardhan Thippareddi, R. Phebus, H. Thippareddi, 2009, Journal of food protection.

EFFECT OF STORAGE AT 4 AND 10C ON THE GROWTH OF LISTERIA MONOCYTOGENES IN AND ON QUESO FRESCO

P. Tomasula, J. Luchansky, A. Porto-Fett, 2012 .