Published in Appl Environ Microbiol on June 01, 1978
Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts. Appl Environ Microbiol (1980) 1.11
Thermal injury of Yersinia enterocolitica. Appl Environ Microbiol (1980) 0.90
Host, pathogen and the environment: the case of Macrobrachium rosenbergii, Vibrio parahaemolyticus and magnesium. Gut Pathog (2016) 0.78
Host, pathogen and environment: a bacterial gbpA gene expression study in response to magnesium environment and presence of prawn carapace and commercial chitin. Gut Pathog (2016) 0.75
Actions of the rifamycins. Bacteriol Rev (1971) 3.66
Vibrio parahaemolyticus gastroenteritis in Maryland: laboratory aspects. Appl Microbiol (1972) 2.41
Purification and properties of a potassium-activated phosphodiesterase (RNAase II) from Escherichia coli. Biochemistry (1965) 2.16
Deoxyribonucleic acid breaks in heated Salmonella typhimurium LT-2 after exposure to nutritionally complex media. J Bacteriol (1973) 1.39
Precursor ribosomal ribonucleic acid and ribosome accumulation in vivo during the recovery of Salmonella typhimurium from thermal injury. J Bacteriol (1971) 1.38
Sublethal heat stress of Vibrio parahaemolyticus. Appl Environ Microbiol (1976) 1.22
Loss of D-alanine during sublethal heating of Staphylococcus aureus S6 and magnesium binding during repair. J Gen Microbiol (1975) 1.18
Outer-membrane damage in sublethally heated Escherichia coli K-12. Can J Microbiol (1977) 1.14
Thermally induced leakage of cellular material and viability in Vibrio marinus, a psychrophilic marine bacterium. Can J Microbiol (1968) 1.10
Pysiological studies on the recovery of salt tolerance by Staphylococcus aureus after sublethal heating. J Bacteriol (1973) 0.99
Cell wall lipopolysaccharide damage in Escherichia coli due to freezing. Cryobiology (1976) 0.93
Influence of ionic and nonionic materials on thermally-induced ribonucleic acid degradation and leakage in Staphylococcus aureus. J Pharm Sci (1970) 0.90
Growth of heat-injured Vibrio parahaemolyticus in media supplemented with various cations. Appl Environ Microbiol (1977) 0.85
Procedure for evaluating the effects of 2,450-megahertz microwaves upon Streptococcus faecalis and Saccharomyces cerevisiae. Appl Microbiol (1969) 2.39
Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Appl Environ Microbiol (1993) 2.29
Infections associated with eating seed sprouts: an international concern. Emerg Infect Dis (1999) 2.29
Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice. Appl Environ Microbiol (1986) 2.15
Injury and repair of gram-negative bacteria, with special consideration of the involvement of the cytoplasmic membrane. Adv Appl Microbiol (1978) 2.00
Fate of Salmonella montevideo on and in raw tomatoes as affected by temperature and treatment with chlorine. Appl Environ Microbiol (1995) 1.67
Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. Int J Food Microbiol (2001) 1.55
Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured, and freeze-injured Listeria monocytogenes from foods. Appl Environ Microbiol (1988) 1.54
Survival of salmonellae on and in tomato plants from the time of inoculation at flowering and early stages of fruit development through fruit ripening. Appl Environ Microbiol (2001) 1.53
Efficacy of chlorine and heat treatment in killing Salmonella stanley inoculated onto alfalfa seeds and growth and survival of the pathogen during sprouting and storage. Appl Environ Microbiol (1996) 1.38
Survival and growth of Escherichia coli O157:H7 on salad vegetables. Appl Environ Microbiol (1993) 1.34
Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice. Can J Microbiol (1986) 1.34
Evaluation of simplified and commercial systems for identification of foodborne yeasts. Int J Food Microbiol (1988) 1.27
Behavior of enterohemorrhagic Escherichia coli O157:H7 on alfalfa sprouts during the sprouting process as influenced by treatments with various chemicals. J Food Prot (1999) 1.26
Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds. Appl Environ Microbiol (1981) 1.26
Injury and repair of yeasts and moulds. Soc Appl Bacteriol Symp Ser (1984) 1.16
Comparison of chemical treatments to eliminate enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds. J Food Prot (1999) 1.14
Relationships between heat resistance and phospholipid fatty acid composition of Vibrio parahaemolyticus. Appl Environ Microbiol (1976) 1.13
Inactivation of Escherichia coli O157:H7, salmonellae, and Campylobacter jejuni in raw ground beef by gamma irradiation. Appl Environ Microbiol (1994) 1.12
Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer. Int J Food Microbiol (2000) 1.11
Recovery of chill-stressed Vibrio parahaemolyticus from oysters with enrichment broths supplemented with magnesium and iron salts. Appl Environ Microbiol (1980) 1.11
Attachment and biofilm formation on stainless steel by Escherichia coli O157:H7 as affected by curli production. Lett Appl Microbiol (2004) 1.11
Sensitivity of heat-stressed yeasts to essential oils of plants. Appl Environ Microbiol (1984) 1.10
Comparison of media and methods for detecting and enumerating Listeria monocytogenes in refrigerated cabbage. Appl Environ Microbiol (1987) 1.08
Growth of and fumitremorgin production by Neosartorya fischeri as affected by temperature, light, and water activity. Appl Environ Microbiol (1988) 1.06
Survival of heated Streptococcus faecalis as affected by phase of growth and incubation temperature after thermal exposure. J Appl Bacteriol (1968) 1.04
Survey of media for the resuscitation of heat-stressed Vibrio parahaemolyticus. J Appl Bacteriol (1976) 1.03
Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa seeds. J Food Prot (2000) 1.00
Fate of Shigella sonnei on parsley and methods of disinfection. J Food Prot (2000) 0.99
Suitability of some enrichment broths and diluents for enumerating cold- and heat-stressed Vibrio parahaemolyticus. Can J Microbiol (1977) 0.99
Alpha-galactosidase activity of fungi on intestinal gas-forming peanut oligosaccharides. J Agric Food Chem (1975) 0.98
Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature. Int J Food Microbiol (2000) 0.98
Inactivation of Escherichia coli O157:H7 in biofilm on stainless steel by treatment with an alkaline cleaner and a bacteriophage. J Appl Microbiol (2005) 0.97
Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appl Environ Microbiol (1996) 0.95
Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores. Mycopathologia (1976) 0.95
Patulin production by Byssochlamys spp. in fruit juices. Appl Environ Microbiol (1977) 0.95
Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids. J Food Prot (1999) 0.94
Salmonella survival on pecans as influenced by processing and storage conditions. Appl Microbiol (1975) 0.94
Methods and media for the isolation and cultivation of Listeria monocytogenes from various foods. Int J Food Microbiol (1989) 0.93
PCR detection of Salmonella enterica serotype Montevideo in and on raw tomatoes using primers derived from hilA. Appl Environ Microbiol (2000) 0.93
Ethanol-mediated variations in cellular fatty acid composition and protein profiles of two genotypically different strains of Escherichia coli O157:H7. Appl Environ Microbiol (2004) 0.93
Interacting effects of pH, temperature, and salt concentration on growth and survival of Bibrio parahaemolyticus. Appl Microbiol (1973) 0.93
Isolation of Escherichia coli O157:H7 from some Egyptian foods. Int J Food Microbiol (1996) 0.92
Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef. Appl Environ Microbiol (1995) 0.92
Use of peanut and cowpea in wheat-based products containing composite flours. Plant Foods Hum Nutr (1995) 0.91
Pathogenicity of Listeria monocytogenes grown on crabmeat. Appl Environ Microbiol (1990) 0.90
Inhibitory effect of oxalic acid on bacterial spoilage of raw chilled chicken. J Food Prot (2006) 0.90
Combined effects of chemical, heat and ultrasound treatments to kill Salmonella and Escherichia coli O157:H7 on alfalfa seeds. J Appl Microbiol (2002) 0.90
Biochemical alterations in Bacillus megaterium as produced by aflatoxin B1. Appl Microbiol (1971) 0.89
Survival and heat resistance of Listeria monocytogenes after exposure to alkali and chlorine. Appl Environ Microbiol (2001) 0.89
Influence of temperature and water activity on growth and patulin production by Byssochlamys nivea in apple juice. Appl Environ Microbiol (1984) 0.88
Survival of Listeria monocytogenes in commercial food-processing equipment cleaning solutions and subsequent sensitivity to sanitizers and heat. J Appl Microbiol (2002) 0.88
Survival of Salmonella in peanut butter and peanut butter spread. J Appl Microbiol (2000) 0.88
Incidence of airborne Aspergillus flavus spores in cornfields of five states. Appl Environ Microbiol (1978) 0.88
Attachment of Escherichia coli O157:H7 to the surfaces and internal structures of apples as detected by confocal scanning laser microscopy. Appl Environ Microbiol (2000) 0.87
Influence of modified-atmosphere storage on the growth of uninjured and heat-injured Aeromonas hydrophila. Appl Environ Microbiol (1989) 0.87
Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices. Int J Food Microbiol (1998) 0.86
Evaluation of volatile chemical treatments for lethality to Salmonella on alfalfa seeds and sprouts. J Food Prot (2001) 0.86
Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15 degrees C. J Food Prot (2001) 0.86
Efficacy of disinfectants in killing spores of Alicyclobacillus acidoterrestris and performance of media for supporting colony development by survivors. J Food Prot (2000) 0.85
Thermal inactivation of Escherichia coli O157:H7 isolated from ground beef and bovine feces, and suitability of media for enumeration. J Food Prot (1998) 0.85
Efficacy of chemical treatments in eliminating Salmonella and Escherichia coli O157:H7 on scarified and polished alfalfa seeds. J Food Prot (2001) 0.85
Increased sensitivity of heat-stressed Saccharomyces cerevisiae cells to food-grade antioxidants. Appl Environ Microbiol (1982) 0.85
Molecular characterization of Yarrowia lipolytica and Candida zeylanoides isolated from poultry. Appl Environ Microbiol (2000) 0.85
Growth of Aeromonas hydrophila on fresh vegetables stored under a controlled atmosphere. Appl Environ Microbiol (1989) 0.85
Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes. J Appl Microbiol (2003) 0.85
Growth of heat-injured Vibrio parahaemolyticus in media supplemented with various cations. Appl Environ Microbiol (1977) 0.85
Combined effects of water activity, solute, and temperature on the growth of Vibrio parahaemolyticus. Appl Microbiol (1974) 0.85
Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination. J Ind Microbiol Biotechnol (2001) 0.84
Mineral composition of liver and kidney of rats fed corn, sorghum, and soybean grain grown with sewage sludges and NPK fertilizers. J Agric Food Chem (1976) 0.84
Direct plating technique for enumeration of Listeria monocytogenes in foods. J Assoc Off Anal Chem (1988) 0.84
Mineral content of selected tissues and feces of rats fed turnip greens grown on soil treated with sewage sludge. J Agric Food Chem (1980) 0.83
Effect of shift in growth temperature on tolerance of psychrotrophic and mesophilic strains of Bacillus cereus to heat and sodium chloride. J Food Prot (1999) 0.83
Comparison of anti-Vibrio activities of potassium sorbate, sodium benzoate, and glycerol and sucrose esters of fatty acids. Appl Environ Microbiol (1980) 0.83
Evaluation of three newly developed direct plating media to enumerate Listeria monocytogenes in foods. Appl Environ Microbiol (1989) 0.83
Efficacy of some methods and media for detecting and enumerating Campylobacter jejuni in frozen chicken meat. J Appl Bacteriol (1987) 0.83
Efficacy of media and methods for detecting and enumerating Campylobacter jejuni in refrigerated chicken meat. Appl Environ Microbiol (1985) 0.83
Efficacy of allyl isothiocyanate in killing enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds. Int J Food Microbiol (2000) 0.83
Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination. J Ind Microbiol Biotechnol (2000) 0.83
Survival and growth of Enterobacter sakazakii in infant rice cereal reconstituted with water, milk, liquid infant formula, or apple juice. J Appl Microbiol (2005) 0.82
Effect of salt concentration in the recovery medium on heat-injured Streptococcus faecalis. Appl Microbiol (1968) 0.82
Sensitivity of acid-adapted and acid-shocked Shigella flexneri to reduced pH achieved with acetic, lactic, and propionic acids. J Food Prot (2001) 0.82
Physicochemical properties of peanut flour as affected by proteolysis. J Agric Food Chem (1975) 0.82
Performance of media for recovering stressed cells of Enterobacter sakazakii as determined using spiral plating and ecometric techniques. Appl Environ Microbiol (2005) 0.82
Methods for detecting and enumerating Campylobacter jejuni and Campylobacter coli in poultry. Poult Sci (1986) 0.82
Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature. Appl Environ Microbiol (1995) 0.82
Inhibitory effects of sucrose monolaurate, alone and in combination with organic acids, on Listeria monocytogenes and Staphylococcus aureus. J Appl Bacteriol (1996) 0.82
Location of Escherichia coli O157:H7 on and in apples as affected by bruising, washing, and rubbing. J Food Prot (2001) 0.81
Efficacy of ozone in killing Listeria monocytogenes on alfalfa seeds and sprouts and effects on sensory quality of sprouts. J Food Prot (2003) 0.81
Development of method to quantify extracellular carbohydrate complexes produced by Escherichia coli O157:H7. J Appl Microbiol (2003) 0.81
Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts. Int J Food Microbiol (2001) 0.81
Detection of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by sensory and chromatographic analyses, and comparison with spore and vegetative cell populations. J Food Prot (2000) 0.81
Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Lett Appl Microbiol (2005) 0.81
Effects of homogenization pressure and stabilizers on some physical characteristics of a beverage prepared from partially defatted, roasted peanuts. Plant Foods Hum Nutr (1997) 0.81
Tolerance of acid-adapted and non-adapted Escherichia coli O157:H7 cells to reduced pH as affected by type of acidulant. J Appl Microbiol (1999) 0.81
Growth of Bacillus cereus in media containing plant seed materials and ingredients used in Chinese cookery. J Appl Bacteriol (1980) 0.80
Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zygosaccharomyces bailii. Int J Food Microbiol (1994) 0.80
Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature. Int J Food Microbiol (1999) 0.80
Influence of temperature and pH on survival of Escherichia coli O157:H7 in dry foods and growth in reconstituted infant rice cereal. Int J Food Microbiol (1998) 0.79