 Connection
Keith Belk to Anti-Bacterial Agents
This is a "connection" page, showing publications Keith Belk has written about Anti-Bacterial Agents.
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Connection Strength |
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1.518 |
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Weinroth MD, Martin JN, Doster E, Geornaras I, Parker JK, Carlson CR, Metcalf JL, Morley PS, Belk KE. Investigation of tylosin in feed of feedlot cattle and effects on liver abscess prevalence, and fecal and soil microbiomes and resistomes1. J Anim Sci. 2019 Nov 04; 97(11):4567-4578.
Score: 0.355
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Noyes NR, Yang X, Linke LM, Magnuson RJ, Dettenwanger A, Cook S, Geornaras I, Woerner DE, Gow SP, McAllister TA, Yang H, Ruiz J, Jones KL, Boucher CA, Morley PS, Belk KE. Resistome diversity in cattle and the environment decreases during beef production. Elife. 2016 Mar 08; 5:e13195.
Score: 0.276
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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: 0.166
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Pinnell LJ, Kuiper G, Huebner KL, Doster E, Parker JK, Alekozai N, Powers JG, Wallen RL, Belk KE, Morley PS. More than an anthropogenic phenomenon: Antimicrobial resistance in ungulates from natural and agricultural environments. Sci Total Environ. 2023 Feb 01; 858(Pt 1):159789.
Score: 0.109
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Schmidt JW, Vikram A, Doster E, Thomas K, Weinroth MD, Parker J, Hanes A, Geornaras I, Morley PS, Belk KE, Wheeler TL, Arthur TM. Antimicrobial Resistance in U.S. Retail Ground Beef with and without Label Claims Regarding Antibiotic Use. J Food Prot. 2021 May 01; 84(5):827-842.
Score: 0.099
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Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN. Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products. J Food Prot. 2012 Jun; 75(6):1023-8.
Score: 0.053
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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: 0.050
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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: 0.047
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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: 0.046
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Byelashov OA, Daskalov H, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures. Food Microbiol. 2010 Sep; 27(6):783-90.
Score: 0.046
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Yoon Y, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. Modeling the growth/no-growth boundaries of postprocessing Listeria monocytogenes contamination on frankfurters and bologna treated with lactic acid. Appl Environ Microbiol. 2009 Jan; 75(2):353-8.
Score: 0.042
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Formato G, Geornaras I, Barmpalia IM, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials. J Food Prot. 2007 Jan; 70(1):65-9.
Score: 0.036
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Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate. Food Microbiol. 2006 Dec; 23(8):762-71.
Score: 0.035
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Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C. J Food Prot. 2006 Jan; 69(1):53-61.
Score: 0.034
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Schmidt JW, Vikram A, Arthur TM, Belk KE, Morley PS, Weinroth MD, Wheeler TL. Antimicrobial Resistance at Two U.S. Cull Cow Processing Establishments. J Food Prot. 2020 Dec 01; 83(12):2216-2228.
Score: 0.024
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Costard S, Pouzou JG, Belk KE, Morley PS, Schmidt JW, Wheeler TL, Arthur TM, Zagmutt FJ. No Change in Risk for Antibiotic-Resistant Salmonellosis from Beef, United States, 2002-2010. Emerg Infect Dis. 2020 09; 26(9):2108-2117.
Score: 0.024
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Taylor DD, Martin JN, Morley PS, Belk KE, White AE, Scallan Walter EJ. Survey of production animal veterinarians' prescription practices, factors influencing antimicrobial drug use, and perceptions of and attitudes toward antimicrobial resistance. J Am Vet Med Assoc. 2020 Jul 01; 257(1):87-96.
Score: 0.023
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Zaheer R, Noyes N, Ortega Polo R, Cook SR, Marinier E, Van Domselaar G, Belk KE, Morley PS, McAllister TA. Impact of sequencing depth on the characterization of the microbiome and resistome. Sci Rep. 2018 04 12; 8(1):5890.
Score: 0.020
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Fouladkhah A, Geornaras I, Yang H, Belk KE, Nightingale KK, Woerner DR, Smith GC, Sofos JN. Sensitivity of Shiga toxin-producing Escherichia coli, multidrug-resistant Salmonella, and antibiotic-susceptible Salmonella to lactic acid on inoculated beef trimmings. J Food Prot. 2012 Oct; 75(10):1751-8.
Score: 0.014
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Yang H, Byelashov OA, Geornaras I, Goodridge LD, Nightingale KK, Belk KE, Smith GC, Sofos JN. Presence of antibiotic-resistant commensal bacteria in samples from agricultural, city, and national park environments evaluated by standard culture and real-time PCR methods. Can J Microbiol. 2010 Sep; 56(9):761-70.
Score: 0.012
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Lianou A, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN. 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. J Food Prot. 2007 Feb; 70(2):378-85.
Score: 0.009
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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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