Smith GC - Search Results

1

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

Reagan JO, Acuff GR, Buege DR, Buyck MJ, Dickson JS, Kastner CL, Marsden JL, Morgan JB, Nickelson R 2nd, Smith GC, Sofos JN. Reagan JO, et al. Among authors: smith gc. J Food Prot. 1996 Jul;59(7):751-756. doi: 10.4315/0362-028X-59.7.751. J Food Prot. 1996. PMID: 31159091 Free article.

2

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.

Samelis J, Sofos JN, Kendall PA, Smith GC. Samelis J, et al. Among authors: smith gc. J Food Prot. 2002 Jan;65(1):33-40. doi: 10.4315/0362-028x-65.1.33. J Food Prot. 2002. PMID: 11808803 Free article.

3

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

Calicioglu M, Sofos JN, Samelis J, Kendall PA, Smith GC. Calicioglu M, et al. Among authors: smith gc. J Food Prot. 2002 Sep;65(9):1394-405. doi: 10.4315/0362-028x-65.9.1394. J Food Prot. 2002. PMID: 12233848 Free article.

4

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

Calicioglu M, Sofos JN, Kendall PA, Smith GC. Calicioglu M, et al. Among authors: smith gc. J Food Prot. 2003 Mar;66(3):396-402. doi: 10.4315/0362-028x-66.3.396. J Food Prot. 2003. PMID: 12636291 Free article.

5

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.

Samelis J, Kendall P, Smith GC, Sofos JN. Samelis J, et al. Among authors: smith gc. J Food Prot. 2004 Apr;67(4):638-45. doi: 10.4315/0362-028x-67.4.638. J Food Prot. 2004. PMID: 15083712 Free article.

6

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

Yoon Y, Skandamis PN, Kendall PA, Smith GC, Sofos JN. Yoon Y, et al. Among authors: smith gc. J Food Prot. 2006 Jan;69(1):62-70. doi: 10.4315/0362-028x-69.1.62. J Food Prot. 2006. PMID: 16416902 Free article.

7

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

Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Shen C, et al. Among authors: smith gc. J Food Prot. 2011 Apr;74(4):531-8. doi: 10.4315/0362-028X.JFP-10-430. J Food Prot. 2011. PMID: 21477465 Free article.

8

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

Barbosa WB, Sofos JN, Schmidt GR, Smith GC. Barbosa WB, et al. Among authors: smith gc. J Food Prot. 1995 Apr;58(4):398-403. doi: 10.4315/0362-028X-58.4.398. J Food Prot. 1995. PMID: 31137354 Free article.

9

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

Gorman BM, Sofos JN, Morgan JB, Schmidt GR, Smith GC. Gorman BM, et al. Among authors: smith gc. J Food Prot. 1995 Aug;58(8):899-907. doi: 10.4315/0362-028X-58.8.899. J Food Prot. 1995. PMID: 31137391 Free article.

10

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

Gorman BM, Morgan JB, Sofos JN, Smith GC. Gorman BM, et al. Among authors: smith gc. J Food Prot. 1995 Sep;58(9):984-989. doi: 10.4315/0362-028X-58.9.984. J Food Prot. 1995. PMID: 31137407 Free article.

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