Search Results - Chikthimmah, N

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  1. 1
    Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate

    Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate by Chikthimmah, N., Laborde, L.F., Beelman, R.B.

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  2. 2
    Validation of a 5-Log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system

    Validation of a 5-Log10 reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system by CHIKTHIMMAH, Naveen, GUYER, Robert B, KNABEL, Stephen J

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  3. 3
    Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 :H7 during processing of Lebanon bologna

    Influence of sodium chloride on growth of lactic acid bacteria and subsequent destruction of Escherichia coli O157 :H7 during processing of Lebanon bologna by CHIKTHIMMAH, Naveen, ANANTHESWARAN, Ramaswamy C, ROBERTS, Robert F, MILLS, Edward W, KNABEL, Stephen J

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  4. 4
    Survival of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 degrees C

    Survival of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 degrees C by Chikthimmah, N, Knabel, S J

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  5. 5
    Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and improve quality of fresh mushrooms

    Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and improve quality of fresh mushrooms by Chikthimmah, N, LaBorde, L.F, Beelman, R.B

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  6. 6
    Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0°c

    Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0°c by CHIKTHIMMAH, Naveen, KNABEL, Stephen J

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  7. 7
    Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in and on Vacuum Packaged Lebanon Bologna Stored at 3.6 and 13.0 degree C

    Survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in and on Vacuum Packaged Lebanon Bologna Stored at 3.6 and 13.0 degree C by Chikthimmah, N, Knabel, S J

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  8. 8
    Validation of a 5-Log sub(10) Reduction of Listeria monocytogenes following Simulated Commercial Processing of Lebanon Bologna in a Model System

    Validation of a 5-Log sub(10) Reduction of Listeria monocytogenes following Simulated Commercial Processing of Lebanon Bologna in a Model System by Chikthimmah, N, Guyer, R B, Knabel, S J

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