Patricia Kendall

Summary

Affiliation: Colorado State University
Country: USA

Publications

  1. ncbi request reprint Food handling behaviors of special importance for pregnant women, infants and young children, the elderly, and immune-compromised people
    Patricia Kendall
    Department of Food Science and Human Nutrition, Coloraddo State University, Fort Collins, 80523 1571, USA
    J Am Diet Assoc 103:1646-9. 2003
  2. ncbi request reprint Food safety guidance for older adults
    Patricia A Kendall
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523 1571, USA
    Clin Infect Dis 42:1298-304. 2006
  3. ncbi request reprint Observation versus self-report: validation of a consumer food behavior questionnaire
    Patricia A Kendall
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523 1571, USA
    J Food Prot 67:2578-86. 2004
  4. ncbi request reprint Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses
    Virginia N Hillers
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 66:1893-9. 2003
  5. ncbi request reprint Online continuing education course enhances nutrition and health professionals' knowledge of food safety issues of high-risk populations
    Stephanie Wallner
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523 1571, USA
    J Am Diet Assoc 107:1333-8. 2007
  6. ncbi request reprint Consumer assessment of safety and date labeling statements on ready-to-eat meat and poultry products designed to minimize risk of listeriosis
    Jenna Lenhart
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523 1571, USA
    J Food Prot 71:70-6. 2008
  7. ncbi request reprint Effects of seasonal variation on sensory properties and total phenolic content of 5 lettuce cultivars
    Marisa L Bunning
    Dept of Food Science and Human Nutrition, Colorado State Univ, Fort Collins, CO 80523, USA
    J Food Sci 75:S156-61. 2010
  8. ncbi request reprint Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C
    Ifigenia Geornaras
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 69:53-61. 2006
  9. ncbi request reprint Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slices
    Patricia A DiPersio
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 68:2587-93. 2005
  10. ncbi request reprint Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C
    Ifigenia Geornaras
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 68:991-8. 2005

Collaborators

  • Lydia C Medeiros
  • Gang Chen
  • Virginia N Hillers
  • Jennifer Anderson
  • Oktay Külen
  • John N Sofos
  • John Samelis
  • Marisa L Bunning
  • Ifigenia Geornaras
  • Yohan Yoon
  • Panagiotis N Skandamis
  • John A Scanga
  • Jarret D Stopforth
  • Gary C Smith
  • Keith E Belk
  • Mehmet Calicioglu
  • Oleksandr A Byelashov
  • Patricia A DiPersio
  • Konstantinos P Koutsoumanis
  • Alexandra Lianou
  • Laura V Ashton
  • Heather Troxell Aldrich
  • Hua Yang
  • Cangliang Shen
  • Mawill Rodríguez-Marval
  • Jenna Lenhart
  • Catherine A Simpson
  • Stephanie Wallner
  • Mary Schroeder
  • Elizabeth Derrickson-Tharrington
  • Maria do Carmo Fontes de Oliveira
  • Prudence N Athearn
  • Karen Salandanan
  • Frank Stonaker
  • Cecil Stushnoff
  • Hristo Daskalov
  • Brandon A Carlson
  • Jessica Doorn
  • Eva Bradshaw
  • Garry Auld
  • Jack S Ikeda
  • Verna Bergmann

Detail Information

Publications46

  1. ncbi request reprint Food handling behaviors of special importance for pregnant women, infants and young children, the elderly, and immune-compromised people
    Patricia Kendall
    Department of Food Science and Human Nutrition, Coloraddo State University, Fort Collins, 80523 1571, USA
    J Am Diet Assoc 103:1646-9. 2003
    ..The results should help dietetics professionals and community health educators focus their efforts on those behaviors of special importance to the population being targeted...
  2. ncbi request reprint Food safety guidance for older adults
    Patricia A Kendall
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523 1571, USA
    Clin Infect Dis 42:1298-304. 2006
    ....
  3. ncbi request reprint Observation versus self-report: validation of a consumer food behavior questionnaire
    Patricia A Kendall
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523 1571, USA
    J Food Prot 67:2578-86. 2004
    ..The results provide a tool that educators can use to evaluate food safety programs and will help guide the development of more effective food safety education programs targeting needed improvements in behavioral skills...
  4. ncbi request reprint Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses
    Virginia N Hillers
    Department of Food Science and Human Nutrition, Washington State University, Pullman, Washington 99164 6376, USA
    J Food Prot 66:1893-9. 2003
    ....
  5. ncbi request reprint Online continuing education course enhances nutrition and health professionals' knowledge of food safety issues of high-risk populations
    Stephanie Wallner
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523 1571, USA
    J Am Diet Assoc 107:1333-8. 2007
    ..To develop and evaluate the efficacy of an online continuing education course for professionals who provide food safety information to high-risk populations...
  6. ncbi request reprint Consumer assessment of safety and date labeling statements on ready-to-eat meat and poultry products designed to minimize risk of listeriosis
    Jenna Lenhart
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523 1571, USA
    J Food Prot 71:70-6. 2008
    ..Manufacturers are encouraged to provide more complete information on the safe storage and use of ready-to-eat meat and poultry products on package labels...
  7. ncbi request reprint Effects of seasonal variation on sensory properties and total phenolic content of 5 lettuce cultivars
    Marisa L Bunning
    Dept of Food Science and Human Nutrition, Colorado State Univ, Fort Collins, CO 80523, USA
    J Food Sci 75:S156-61. 2010
    ..Differences among lettuce cultivars appear to have a larger impact on sensory and phenolic profiles than environmental variation during the growing season...
  8. ncbi request reprint Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C
    Ifigenia Geornaras
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 69:53-61. 2006
    ..05) affect the sensory attributes of the product when compared to the control samples. The data generated in this study may be useful to U.S. ready-to-eat meat processors in their efforts to comply with regulatory requirements...
  9. ncbi request reprint Influence of blanching treatments on Salmonella during home-type dehydration and storage of potato slices
    Patricia A DiPersio
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 68:2587-93. 2005
    ..Blanching treatments used in this study improved the effectiveness of drying for inactivating Salmonella inoculated onto potato slices and, therefore, may enhance the safety of the product...
  10. ncbi request reprint Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C
    Ifigenia Geornaras
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 68:991-8. 2005
    ....
  11. ncbi request reprint 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
    John Samelis
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
    J Food Prot 67:638-45. 2004
    ..coli O157:H7 at 10 degrees C in nonacid waste fluids of high pH and enriched in natural flora. These conditions might further induce an acid sensitization to stationary E. coli O157:H7 cells...
  12. ncbi request reprint Control of Listeria monocytogenes on frankfurters by dipping in hops beta acids solutions
    Cangliang Shen
    Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 72:702-6. 2009
    ..Therefore, HBA may be considered for use to improve the microbial safety of ready-to-eat meat products, provided that future studies show no adverse effects on sensory qualities and that their use is economically feasible...
  13. ncbi request reprint Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings
    Alexandra Lianou
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 1171, USA
    Food Microbiol 24:433-43. 2007
    ..However, 5- and 15-day-old turkey breast without lactate-diacetate stored aerobically for 12 days resulted in similar pathogen levels (7.3-7.7 log cfu/cm(2)), irrespective of contamination scenario...
  14. doi request reprint Fate of post-processing inoculated Listeria monocytogenes on vacuum-packaged pepperoni stored at 4, 12 or 25 degrees C
    Oleksandr A Byelashov
    Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523, USA
    Food Microbiol 26:77-81. 2009
    ..Therefore, storage of sliced vacuum-packaged pepperoni, especially at ambient temperature, prior to consumption may reduce the potential risk of listeriosis...
  15. ncbi request reprint Effect of inoculum preparation procedure and storage time and temperature on the fate of Listeria monocytogenes on inoculated salami
    Catherine A Simpson
    Department of Animal Sciences, Colorado State University, Fort Collins 80523 1171, USA
    J Food Prot 71:494-501. 2008
    ..These data may be used to supplement existing information for use in future risk assessments...
  16. ncbi request reprint Influence of modified blanching treatments on inactivation of Salmonella during drying and storage of carrot slices
    Patricia A DiPersio
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523, USA
    Food Microbiol 24:500-7. 2007
    ..21% citric acid. Results suggest that blanching carrot slices, particularly blanching in 0.21% citric acid, before drying should enhance inactivation of Salmonella during home-type dehydration and storage...
  17. doi request reprint Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures
    Oleksandr A Byelashov
    Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523, USA
    Food Microbiol 27:783-90. 2010
    ..6-2.8 log CFU/cm(2)). The developed equation may allow processors to vary conditions of treatment with LA to achieve a 1 or 2 log-unit reduction of the pathogen and comply with United States regulations...
  18. doi request reprint Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption
    Mawill Rodríguez-Marval
    Center for Meat Safety and Quality, Food Safety Cluster, Dept of Animal Sciences, Colorado State Univ, Fort Collins, CO 80523, USA
    J Food Sci 74:M453-60. 2009
    ..monocytogenes counts of <-2.4 to 5.5 +/- 0.5 log CFU/mL. The results indicated that frankfurters should be reheated in a microwave oven at high power for 75 s to inactivate up to 3.7 log CFU/cm(2) of L. monocytogenes contamination...
  19. ncbi request reprint Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate
    Oleksandr A Byelashov
    Center for Meat Safety and Quality, Department of Animal Sciences, 1171 Campus Delivery, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 71:728-34. 2008
    ..Therefore, spraying frankfurters with a mixture of LA and SLS may be a useful antilisterial alternative treatment for ready-to-eat meat and poultry products...
  20. doi request reprint Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content
    Heather Troxell Aldrich
    Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO 80523 1173, USA
    J Sci Food Agric 90:2548-55. 2010
    ..This study evaluated antioxidant properties, quality attributes, and yield for 10 tomato cultivars grown for 2 years using certified organic and conventional practices...
  21. ncbi request reprint Validation of a tool to measure processes of change for fruit and vegetable consumption among male college students
    Maria do Carmo Fontes de Oliveira
    Colorado State University, Fort Collins, CO 80523 1571, USA
    J Nutr Educ Behav 37:2-11. 2005
    ..To develop a valid tool to measure processes of change for fruit and vegetable consumption, and examine the relationship between stage and processes of change among several cultural groups...
  22. ncbi request reprint Modeling the effect of storage atmosphere on growth-no growth interface of Listeria monocytogenes as a function of temperature, sodium lactate, sodium diacetate, and NaCl
    Panagiotis N Skandamis
    Center for Red Meat Safety, Department of Animal Sciences, 1171 Campus Delivery, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 70:2329-38. 2007
    ..82 to 7.42) and on the probability of growth of L. monocytogenes under anaerobic or aerobic conditions in the presence of 0.5 or 2.5% NaCl, and hence, addresses important needs for risk assessment activities...
  23. ncbi request reprint Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage
    Alexandra Lianou
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
    J Food Prot 70:378-85. 2007
    ..These results should be useful in risk assessments and for the establishment of "sell by" and "consume by" date labels for refrigerated ready-to-eat meat products...
  24. doi request reprint Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses
    Panagiotis N Skandamis
    Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523 1171, USA
    Food Microbiol 25:294-303. 2008
    ..The results indicate that combinations and sequences of sublethal hurdles may affect L. monocytogenes acid and heat tolerance, especially in acidic environments with mild heating or in low moisture environments...
  25. ncbi request reprint Modeling the boundaries of growth of Salmonella Typhimurium in broth as a function of temperature, water activity, and pH
    Konstantinos P Koutsoumanis
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 67:53-9. 2004
    ....
  26. ncbi request reprint Effect of acid adaptation on inactivation of Salmonella during drying and storage of beef jerky treated with marinades
    Mehmet Calicioglu
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 1171, USA
    Int J Food Microbiol 89:51-65. 2003
    ....
  27. ncbi request reprint Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades
    Mehmet Calicioglu
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA
    J Food Prot 65:1394-405. 2002
    ..coli O157:H7...
  28. ncbi request reprint Effects of acid adaptation and modified marinades on survival of postdrying Salmonella contamination on beef jerky during storage
    Mehmet Calicioglu
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
    J Food Prot 66:396-402. 2003
    ....
  29. ncbi request reprint Inactivation of Salmonella during drying and storage of Roma tomatoes exposed to predrying treatments including peeling, blanching, and dipping in organic acid solutions
    Yohan Yoon
    Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
    J Food Prot 67:1344-52. 2004
    ..Use of predrying acid dipping treatments of tomatoes, especially in AA, may improve destruction of Salmonella during the dehydration process...
  30. ncbi request reprint Influence of marinades on survival during storage of acid-adapted and nonadapted Listeria monocytogenes inoculated post-drying on beef jerky
    Mehmet Calicioglu
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 1171, USA
    Int J Food Microbiol 86:283-92. 2003
    ..These results indicate that use of modified marinades in jerky processing and low water activity provided antimicrobial effects against possible post-processing contamination with L. monocytogenes...
  31. ncbi request reprint Inactivation of Salmonella during drying and storage of apple slices treated with acidic or sodium metabisulfite solutions
    Patricia A DiPersio
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523 1571, USA
    J Food Prot 66:2245-51. 2003
    ..Immersion in metabisulfite or acidic solutions prior to dehydration should enhance the inactivation of Salmonella during the dehydration and storage of Gala apple slices...
  32. doi request reprint Escherichia coli O157:H7 survival, biofilm formation and acid tolerance under simulated slaughter plant moist and dry conditions
    Panagiotis N Skandamis
    Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 1171, USA
    Food Microbiol 26:112-9. 2009
    ..coli O157:H7. Therefore, incomplete removal of biofilms may result in cells of increased AR, especially in sites within a slaughter plant, in which liquid meat wastes may remain for long periods of time...
  33. ncbi request reprint Heat and acid tolerance responses of Listeria monocytogenes as affected by sequential exposure to hurdles during growth
    Panagiotis N Skandamis
    Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 72:1412-8. 2009
    ..monocytogenes to NaCl and low pH during growth may not affect its heat (57 degrees C) tolerance, but it may increase its acid (pH 3.5) resistance, depending on the sequence and intensity of the applied stresses...
  34. ncbi request reprint Efficacy of sanitizing agents against Listeria monocytogenes biofilms on high-density polyethylene cutting board surfaces
    Hua Yang
    Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 72:990-8. 2009
    ..Sanitizer efficacies were greater (P < 0.05) against younger (7 days) than older (21 days) biofilms on smooth surfaces. For 7- and 14-day-old biofilms, sanitizer efficacies were higher (P < 0.05) on smooth than on rough surfaces...
  35. doi request reprint Modeling the effect of marination and temperature on Salmonella inactivation during drying of beef jerky
    Yohan Yoon
    Center for Meat Safety and Quality and Food Safety Cluster, Dept of Animal Sciences, Colorado State Univ, Fort Collins, CO 80523, USA
    J Food Sci 74:M165-71. 2009
    ..71 [AM]; accuracy factors: 1.05 [C], 1.06 [M], 1.41 [AM]). The developed models may be useful in selecting drying temperatures and times in combination with predrying treatments for adequate inactivation of Salmonella in beef jerky...
  36. ncbi request reprint A predictive model for the effect of temperature and predrying treatments in reducing Listeria monocytogenes populations during drying of beef jerky
    Yohan Yoon
    Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 69:62-70. 2006
    ..The acidified predrying treatment (AM) had higher pathogen inactivation during drying than other treatments, regardless of drying temperature. The models developed may be useful in designing effective drying processes for beef jerky...
  37. pmc Effect of food processing-related stresses on acid tolerance of Listeria monocytogenes
    Konstantinos P Koutsoumanis
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    Appl Environ Microbiol 69:7514-6. 2003
    ..e., osmotic, heat, and low-temperature stresses, did not affect the acid resistance of L. monocytogenes (P > 0.5). More-severe levels of these stresses, however, resulted in sensitization of the pathogen to acid...
  38. ncbi request reprint Influence of extended acid stressing in fresh beef decontamination runoff fluids on sanitizer resistance of acid-adapted Escherichia coli O157:H7 in biofilms
    Jarret D Stopforth
    Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
    J Food Prot 66:2258-66. 2003
    ..Plants that apply both water and acidic washings may create a sublethal acid-stressing environment in the runoff fluids, sensitizing biofilm cells to subsequent sanitizing treatments...
  39. ncbi request reprint Survival of acid-adapted or nonadapted Escherichia coli O157:H7 in apple wounds and surrounding tissue following chemical treatments and storage
    Jarret D Stopforth
    Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523 1171, USA
    Int J Food Microbiol 90:51-61. 2004
    ..Populations of all treatments reached 6.6-7.2 logs in the inner core by day-5. Thus, sanitizer treatment did not effectively reduce nor inhibit growth of E. coli O157:H7 contamination in apple wounds and surrounding tissue...
  40. ncbi request reprint Awareness and acceptance of current food safety recommendations during pregnancy
    Prudence N Athearn
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523 1571, USA
    Matern Child Health J 8:149-62. 2004
    ....
  41. ncbi request reprint Effect of single or sequential hot water and lactic acid decontamination treatments on the survival and growth of listeria monocytogenes and spoilage microflora during aerobic storage of fresh beef at 4, 10, and 25 degrees C
    Konstantinos P Koutsoumanis
    Center for Red Meat Safety, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 67:2703-11. 2004
    ..However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control...
  42. ncbi request reprint Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions
    Elizabeth Derrickson-Tharrington
    Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO 80523, United States
    Int J Food Microbiol 99:79-89. 2005
    ..However, pretreatment of the apple slices with common household acidulants enhanced destruction of E. coli O157:H7 during drying compared to slices dried without treatment...
  43. pmc Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid
    Jarret D Stopforth
    Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523 1171, USA
    Appl Environ Microbiol 72:672-9. 2006
    ..However, the transfer of meat stored under vacuum at 12 degrees C to aerobic storage resulted in reduction in pathogen counts during aerobic storage and sensitization of survivors to the effects of sequential heat and acid exposure...
  44. ncbi request reprint 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
    John Samelis
    Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA
    J Food Prot 65:33-40. 2002
    ..indicating that organic acid treatments may alter the microbial ecology of meat plant environments and potentially that of the meat. These results should be considered when selecting decontamination technologies for meat...
  45. ncbi request reprint Discovery and development of educational strategies to encourage safe food handling behaviors in cancer patients
    Lydia C Medeiros
    Department of Human Nutrition, The Ohio State University, Columbus, Ohio 43210 1295, USA
    J Food Prot 71:1666-72. 2008
    ..Cancer patients expressed positive attitudes toward the educational resource prototypes and willingness to follow the food safety recommendations provided...
  46. pmc Survival or growth of Escherichia coli O157:H7 in a model system of fresh meat decontamination runoff waste fluids and its resistance to subsequent lactic acid stress
    John Samelis
    National Agricultural Research Foundation, Dairy Research Institute, Katsikas, 452 21 Ioannina, Greece
    Appl Environ Microbiol 71:6228-34. 2005
    ..These responses should be evaluated with fresh meat and may be useful for the optimization of decontamination programs and postdecontamination conditions of meat handling...