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Interlaboratory Evaluation of Enterococcus faecium NRRL B-2354 as a Salmonella Surrogate for Validating Thermal Treatment of Multiple Low-Moisture Foods.
Ahmad NH, Hildebrandt IM, Pickens SR, Vasquez S, Jin Y, Liu S, Halik LA, Tsai HC, Lau SK, D'Souza RC, Kumar S, Subbiah J, Thippareddi H, Zhu MJ, Tang J, Anderson NM, Grasso-Kelley EM, Ryser ET, Marks BP. Ahmad NH, et al. Among authors: thippareddi h. J Food Prot. 2022 Nov 1;85(11):1538-1552. doi: 10.4315/JFP-22-054. J Food Prot. 2022. PMID: 35723555 Free article.
Modeling the effect of temperature on growth of Salmonella in chicken.
Juneja VK, Valenzuela Melendres M, Huang L, Gumudavelli V, Subbiah J, Thippareddi H. Juneja VK, et al. Among authors: thippareddi h. Food Microbiol. 2007 Jun;24(4):328-35. doi: 10.1016/j.fm.2006.08.004. Epub 2006 Oct 12. Food Microbiol. 2007. PMID: 17189758
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: thippareddi h. 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.
96 results