Marmer BS - Search Results

1

Heat resistance and fatty acid composition of Listeria monocytogenes: effect of pH, acidulant, and growth temperature.

Juneja VK, Foglia TA, Marmer BS. Juneja VK, et al. Among authors: marmer bs. J Food Prot. 1998 Jun;61(6):683-7. doi: 10.4315/0362-028x-61.6.683. J Food Prot. 1998. PMID: 9709249 Free article.

2

Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens ^†.

Juneja VK, Marmer BS, Phillips JG, Palumbo SA. Juneja VK, et al. Among authors: marmer bs. J Food Prot. 1996 Sep;59(9):963-968. doi: 10.4315/0362-028X-59.9.963. J Food Prot. 1996. PMID: 31159111 Free article.

3

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus , Listeria monocytogenes , and Salmonella Serotypes in Cooked Ground Beef during Cooling ^†.

Juneja VK, Snyder OP Jr, Marmer BS. Juneja VK, et al. Among authors: marmer bs. J Food Prot. 1997 Mar;60(3):272-275. doi: 10.4315/0362-028X-60.3.272. J Food Prot. 1997. PMID: 31195475 Free article.

4

Growth of Clostridium perfringens from spore inocula in sous-vide turkey products.

Juneja VK, Marmer BS. Juneja VK, et al. Among authors: marmer bs. Int J Food Microbiol. 1996 Sep;32(1-2):115-23. doi: 10.1016/0168-1605(96)01111-7. Int J Food Microbiol. 1996. PMID: 8880332

5

Thermal destruction of Escherichia coli O157:H7 in beef and chicken: determination of D- and z-values.

Juneja VK, Snyder OP Jr, Marmer BS. Juneja VK, et al. Among authors: marmer bs. Int J Food Microbiol. 1997 Apr 15;35(3):231-7. doi: 10.1016/s0168-1605(96)01237-8. Int J Food Microbiol. 1997. PMID: 9105932

6

Thermal Destruction of Escherichia coli O157:H7 in Hamburger ^†.

Juneja VK, Snyder OP Jr, Williams AC, Marmer BS. Juneja VK, et al. Among authors: marmer bs. J Food Prot. 1997 Oct;60(10):1163-1166. doi: 10.4315/0362-028X-60.10.1163. J Food Prot. 1997. PMID: 31207730 Free article.

7

Thermal Resistance of Nonproteolytic Type B and Type E Clostridium botulinum Spores in Phosphate Buffer and Turkey Slurry^†.

Juneja VK, Eblen BS, Marmer BS, Williams AC, Palumbo SA, Miller AJ. Juneja VK, et al. Among authors: marmer bs. J Food Prot. 1995 Jul;58(7):758-763. doi: 10.4315/0362-028X-58.7.758. J Food Prot. 1995. PMID: 31137328 Free article.

8

Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef.

Juneja VK, Klein PG, Marmer BS. Juneja VK, et al. Among authors: marmer bs. J Appl Microbiol. 1998 Apr;84(4):677-84. doi: 10.1046/j.1365-2672.1998.00396.x. J Appl Microbiol. 1998. PMID: 9633665

9

Growth and Sporulation Potential of Clostridium perfringens in Aerobic and Vacuum-Packaged Cooked Beef.

Juneja VK, Marmer BS, Miller AJ. Juneja VK, et al. Among authors: marmer bs. J Food Prot. 1994 May;57(5):393-398. doi: 10.4315/0362-028X-57.5.393. J Food Prot. 1994. PMID: 31121741 Free article.

10

Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures.

Hwang CA, Marmer BS. Hwang CA, et al. Among authors: marmer bs. Food Microbiol. 2007 May;24(3):211-8. doi: 10.1016/j.fm.2006.06.002. Epub 2006 Aug 14. Food Microbiol. 2007. PMID: 17188199

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