Phebus RK - Search Results

1

Validation of post-harvest antimicrobial interventions to control Shiga toxin-producing Escherichia coli (STEC) on market hog carcass surfaces.

Pozuelo KC, Vega D, Habib K, Najar-Villarreal F, Kang Q, Trinetta V, O'Quinn TG, Phebus RK, Gragg SE. Pozuelo KC, et al. Among authors: phebus rk. Int J Food Microbiol. 2021 Nov 16;358:109421. doi: 10.1016/j.ijfoodmicro.2021.109421. Epub 2021 Sep 24. Int J Food Microbiol. 2021. PMID: 34600270

2

Steam pasteurization of commercially slaughtered beef carcasses: evaluation of bacterial populations at five anatomical locations.

Nutsch AL, Phebus RK, Riemann MJ, Kotrola JS, Wilson RC, Boyer JE Jr, Brown TL. Nutsch AL, et al. Among authors: phebus rk. J Food Prot. 1998 May;61(5):571-7. doi: 10.4315/0362-028x-61.5.571. J Food Prot. 1998. PMID: 9709229 Free article.

3

Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork.

Danler RJ, Boyle EA, Kastner CL, Thippareddi H, Fung DY, Phebus RK. Danler RJ, et al. Among authors: phebus rk. J Food Prot. 2003 Mar;66(3):501-3. doi: 10.4315/0362-028x-66.3.501. J Food Prot. 2003. PMID: 12636309 Free article.

4

Effectiveness of a laboratory-scale vertical tower static chamber steam pasteurization unit against Escherichia coli O157:H7, Salmonella typhimurium, and Listeria innocua on prerigor beef tissue.

Retzlaff D, Phebus R, Nutsch A, Riemann J, Kastner C, Marsden J. Retzlaff D, et al. J Food Prot. 2004 Aug;67(8):1630-3. doi: 10.4315/0362-028x-67.8.1630. J Food Prot. 2004. PMID: 15330526 Free article.

5

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest.

Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Singh M, et al. Among authors: phebus rk. J Food Prot. 2005 Sep;68(9):1823-30. doi: 10.4315/0362-028x-68.9.1823. J Food Prot. 2005. PMID: 16161680 Free article.

6

Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef.

Singh M, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL. Singh M, et al. Among authors: phebus rk. J Food Prot. 2005 Nov;68(11):2349-55. doi: 10.4315/0362-028x-68.11.2349. J Food Prot. 2005. PMID: 16300072 Free article.

7

Validation of a traditional Italian-style salami manufacturing process for control of Salmonella and Listeria monocytogenes.

Nightingale KK, Thippareddi H, Phebus RK, Marsden JL, Nutsch AL. Nightingale KK, et al. Among authors: phebus rk. J Food Prot. 2006 Apr;69(4):794-800. doi: 10.4315/0362-028x-69.4.794. J Food Prot. 2006. PMID: 16629021 Free article.

8

Prevalence of Enterohemorrhagic Escherichia coli O26, O45, O103, O111, O121, O145, and O157 on Hides and Preintervention Carcass Surfaces of Feedlot Cattle at Harvest.

Stromberg ZR, Baumann NW, Lewis GL, Sevart NJ, Cernicchiaro N, Renter DG, Marx DB, Phebus RK, Moxley RA. Stromberg ZR, et al. Among authors: phebus rk. Foodborne Pathog Dis. 2015 Jul;12(7):631-8. doi: 10.1089/fpd.2015.1945. Epub 2015 May 27. Foodborne Pathog Dis. 2015. PMID: 26125496

9

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

Channaiah LH, Holmgren ES, Michael M, Sevart NJ, Milke D, Schwan CL, Krug M, Wilder A, Phebus RK, Thippareddi H, Milliken G. Channaiah LH, et al. Among authors: phebus rk. J Food Prot. 2016 Apr;79(4):544-52. doi: 10.4315/0362-028X.JFP-15-241. J Food Prot. 2016. PMID: 27052857 Free article.

10

Validation of the baking process as a kill-step for controlling Salmonella in muffins.

Channaiah LH, Michael M, Acuff JC, Phebus RK, Thippareddi H, Olewnik M, Milliken G. Channaiah LH, et al. Among authors: phebus rk. Int J Food Microbiol. 2017 Jun 5;250:1-6. doi: 10.1016/j.ijfoodmicro.2017.03.007. Epub 2017 Mar 12. Int J Food Microbiol. 2017. PMID: 28342405 Free article.

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