 Connection
Keith Belk to Escherichia coli O157
This is a "connection" page, showing publications Keith Belk has written about Escherichia coli O157.
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Connection Strength |
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3.173 |
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Scott-Bullard BR, Geornaras I, Delmore RJ, Woerner DR, Reagan JO, Morgan JB, Belk KE. Efficacy of a Blend of Sulfuric Acid and Sodium Sulfate against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Surface Tissue. J Food Prot. 2017 Dec; 80(12):1987-1992.
Score: 0.592
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Carlson BA, Nightingale KK, Mason GL, Ruby JR, Choat WT, Loneragan GH, Smith GC, Sofos JN, Belk KE. Escherichia coli O157:H7 strains that persist in feedlot cattle are genetically related and demonstrate an enhanced ability to adhere to intestinal epithelial cells. Appl Environ Microbiol. 2009 Sep; 75(18):5927-37.
Score: 0.332
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Carlson BA, Ruby J, Smith GC, Sofos JN, Bellinger GR, Warren-Serna W, Centrella B, Bowling RA, Belk KE. Comparison of antimicrobial efficacy of multiple beef hide decontamination strategies to reduce levels of Escherichia coli O157:H7 and Salmonella. J Food Prot. 2008 Nov; 71(11):2223-7.
Score: 0.316
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Carlson BA, Geornaras I, Yoon Y, Scanga JA, Sofos JN, Smith GC, Belk KE. Studies to evaluate chemicals and conditions with low-pressure applications for reducing microbial counts on cattle hides. J Food Prot. 2008 Jul; 71(7):1343-8.
Score: 0.308
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Woerner DR, Geornaras I, Martin JN, Belk KE, Acuff GR, Dickson JS. Use of Nonpathogenic Escherichia coli Surrogates as Predictors of the Survival of Nontyphoidal Salmonella, non-O157 Shiga Toxin-Producing Escherichia coli, and Escherichia coli O157 Populations after High Hydrostatic Pressure Processing. J Food Prot. 2018 07; 81(7):1068-1072.
Score: 0.154
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Yoon Y, Geornaras I, Mukherjee A, Belk KE, Scanga JA, Smith GC, Sofos JN. Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Sci. 2013 Oct; 95(2):317-22.
Score: 0.108
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Geornaras I, Yang H, Moschonas G, Nunnelly MC, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN. Efficacy of chemical interventions against Escherichia coli O157:H7 and multidrug-resistant and antibiotic-susceptible Salmonella on inoculated beef trimmings. J Food Prot. 2012 Nov; 75(11):1960-7.
Score: 0.104
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Geornaras I, Yang H, Manios S, Andritsos N, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN. Comparison of decontamination efficacy of antimicrobial treatments for beef trimmings against Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli serogroups. J Food Sci. 2012 Sep; 77(9):M539-44.
Score: 0.103
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Simpson Beauchamp C, Dourou D, Geornaras I, Yoon Y, Scanga JA, Belk KE, Smith GC, Nychas GJ, Sofos JN. Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials. J Food Sci. 2012 Jun; 77(6):M343-7.
Score: 0.101
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Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN. Thermal inactivation of Escherichia coli O157:H7 inoculated at different depths of non-intact blade-tenderized beef steaks. J Food Sci. 2012 Feb; 77(2):M108-14.
Score: 0.099
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Adler JM, Geornaras I, Byelashov OA, Belk KE, Smith GC, Sofos JN. Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials. J Food Sci. 2011 Sep; 76(7):M478-85.
Score: 0.096
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Dourou D, Beauchamp CS, Yoon Y, Geornaras I, Belk KE, Smith GC, Nychas GJ, Sofos JN. Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing. Int J Food Microbiol. 2011 Oct 03; 149(3):262-8.
Score: 0.095
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Pittman CI, Pendleton S, Bisha B, O'Bryan CA, Belk KE, Goodridge L, Crandall PG, Ricke SC. Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration. J Food Sci. 2011 Aug; 76(6):M433-8.
Score: 0.095
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Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef. J Food Prot. 2011 Apr; 74(4):531-8.
Score: 0.093
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Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. J Food Sci. 2011 Jan-Feb; 76(1):M64-71.
Score: 0.091
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Byelashov OA, Adler JM, Geornaras I, Ko KY, Belk KE, Smith GC, Sofos JN. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. J Food Sci. 2010 May; 75(4):M209-17.
Score: 0.088
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Shen C, Adler JM, Geornaras I, Belk KE, Smith GC, Sofos JN. Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances. J Food Prot. 2010 Mar; 73(3):461-9.
Score: 0.087
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Yoon Y, Mukherjee A, Belk KE, Scanga JA, Smith GC, Sofos JN. Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. Int J Food Microbiol. 2009 Jul 31; 133(1-2):78-85.
Score: 0.082
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Mukherjee A, Yoon Y, Belk KE, Scanga JA, Smith GC, Sofos JN. Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients. J Food Prot. 2008 Jul; 71(7):1349-56.
Score: 0.077
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Ashton LV, Geornaras I, Stopforth JD, Skandamis PN, Belk KE, Scanga JA, Smith GC, Sofos JN. Fate of inoculated Escherichia coli O157:H7, cultured under different conditions, on fresh and decontaminated beef transitioned from vacuum to aerobic packaging. J Food Prot. 2006 Jun; 69(6):1273-9.
Score: 0.067
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Stopforth JD, Skandamis PN, Ashton LV, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 populations to undercooking and simulated exposure to gastric fluid. Appl Environ Microbiol. 2006 Jan; 72(1):672-9.
Score: 0.065
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Yang H, Byelashov OA, Geornaras I, Goodridge LD, Nightingale KK, Belk KE, Smith GC, Sofos JN. Characterization and transferability of class 1 integrons in commensal bacteria isolated from farm and nonfarm environments. Foodborne Pathog Dis. 2010 Dec; 7(12):1441-51.
Score: 0.022
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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