Search Results - "Mazzotta, A S"

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  1. 1

    Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices by Mazzotta, A S

    Published in Journal of food protection (01-03-2001)
    “…The heat resistance of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella enterica (serotypes Typhimurium, Enteritidis, Gaminara, Rubislaw,…”
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    Journal Article
  2. 2

    Review of studies on the thermal resistance of Salmonellae by Doyle, M E, Mazzotta, A S

    Published in Journal of food protection (01-06-2000)
    “…Heat resistance data for different serotypes of Salmonella enterica in different food products and laboratory media are reviewed. From all D-values reported,…”
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    Journal Article
  3. 3

    Heat resistance of Listeria monocytogenes by Doyle, M E, Mazzotta, A S, Wang, T, Wiseman, D W, Scott, V N

    Published in Journal of food protection (01-03-2001)
    “…The heat resistance data on Listeria monocytogenes in culture media and foods are summarized. Most heat resistance data for foods have been obtained in dairy,…”
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    Journal Article
  4. 4

    Nisin resistance in Clostridium botulinum spores and vegetative cells by Mazzotta, A.S. (The State University of New Jersey, New Brunswick, NJ.), Crandall, A.D, Montville, T.J

    Published in Applied and Environmental Microbiology (01-07-1997)
    “…The frequencies at which vegetative cells and spores of Clostridium botulinum strains 56A, 62A, 17409A, 25763A, 213B, B-aphis, and 169B formed colonies on agar…”
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  5. 5

    Heat resistance of Listeria monocytogenes in vegetables: evaluation of blanching processes by Mazzotta, A S

    Published in Journal of food protection (01-03-2001)
    “…The heat resistance of a Listeria monocytogenes composite (serotypes 1/2a, 1/2b, and 4b) was determined in fresh broccoli florets, sweet green peppers, onions,…”
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    Journal Article
  6. 6

    Thermal inactivation of stationary-phase and salt-adapted Listeria monocytogenes during postprocess pasteurization of surimi-based imitation crab meat by Mazzotta, A S

    Published in Journal of food protection (01-04-2001)
    “…The heat resistance of Listeria monocytogenes in surimi-based imitation crab meat was examined after growth to stationary phase or adaptation to 15% NaCl. An…”
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    Journal Article
  7. 7

    Characterization of fatty acid composition, spore germination, and thermal resistance in a nisin-resistant mutant of Clostridium botulinum 169B and in the wild-type strain by Mazzotta, A.S, Montville, T.J

    Published in Applied and Environmental Microbiology (01-02-1999)
    “…The membrane fatty acids, thermal resistance, and germination of a nisin-resistant (Nis(r)) mutant of Clostridium botulinum 169B were compared with those of…”
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  8. 8

    Heat resistance of an outbreak strain of Listeria monocytogenes in hot dog batter by Mazzotta, A S, Gombas, D E

    Published in Journal of food protection (01-03-2001)
    “…The heat resistance of a strain of Listeria monocytogenes responsible for a listeriosis outbreak in hot dogs was not higher than the heat resistance of other…”
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  9. 9

    Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin‐resistant strains at 10°C and 30°C by Mazzotta, A.S., Montville, T.J.

    Published in Journal of applied microbiology (01-01-1997)
    “…Listeria monocytogenes isolates resistant to 105 IU ml‐1 nisin were obtained at 30°C (NR30) and at 10°C (NR10). Nisin prolonged the lag phase of isolate NR30…”
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  10. 10

    Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin-resistant strains at 10 degrees C and 30 degrees C by Mazzotta, A.S, Montville, T.J

    Published in Journal of applied microbiology (1997)
    “…Listeria monocytogenes isolates resistant to 10(5) IU ml-1 nisin were obtained at 30 degrees C (NR30) and at 10 degrees C (NR10). Nisin prolonged the lag phase…”
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    Journal Article
  11. 11

    Heat resistance of juice spoilage microorganisms by Shearer, Adrienne E H, Mazzotta, Alejandro S, Chuyate, Rolenda, Gombas, David E

    Published in Journal of food protection (01-08-2002)
    “…The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds…”
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    Journal Article
  12. 12

    Pancreatitis caused by measles, mumps, and rubella vaccine by ADLER, J. B, MAZZOTTA, S. A, BARKIN, J. S

    Published in Pancreas (01-07-1991)
    “…Acute pancreatitis may result from viral infections, including mumps, coxsackie B, Epstein-Barr, and varicella. However, viral pancreatitis has not been…”
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  13. 13

    Nisin-resistant (Nisr) Listeria monocytogenes and Nisr Clostridium botulinum Are Not Resistant to Common Food Preservatives by MAZZOTTA, A.S., MODI, K., MONTVILLE, T.J.

    Published in Journal of food science (01-08-2000)
    “…ABSTRACT Nisin‐resistant (Nisr) strains of Clostridium botulinum and Listeria monocytogenes may arise as nisin becomes more widely used as an additional safety…”
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  14. 14
  15. 15

    Inhibition of Listeria monocytogenes by Carnobacterium piscicola in vacuum-packaged cooked chicken at refrigeration temperatures by Campos, C.A, Mazzotta, A.S, Montville, T.J

    Published in Journal of food safety (01-10-1997)
    “…Listeria monocytogenes inhibition by bacteriocinogenic Carnobacterium piscicola DX or nonbacteriocinogenic C. piscicola 2818 was examined in vacuum-packed…”
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  16. 16

    Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin-resistant strains at 10 degree C and 30 degree C by Mazzotta, A S, Montville, T J

    Published in Journal of applied microbiology (01-01-1997)
    “…Listeria monocytogenes isolates resistant to 10 super(5) IU ml super(-1) nisin were obtained at 30 degree C (NR30) and at 10 degree C (NR10). Nisin prolonged…”
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    Journal Article
  17. 17

    D- AND z-VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT by MAZZOTTA, ALEJANDRO S.

    Published in Journal of food safety (01-11-2000)
    “…ABSTRACT The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in…”
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