 Connection
Keith Belk to Food Microbiology
This is a "connection" page, showing publications Keith Belk has written about Food Microbiology.
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Connection Strength |
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2.586 |
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Kiel RC, Martin JN, Woerner DR, Murphy R, Geornaras I, Levey JR, Yang H, Delmore RJ, Belk KE. Influence of Storage Temperature, Moisture Content, and Physical Impurities on the Distribution and Survival of Salmonella enterica in Poultry Fat Intended for Pet Food Use. J Food Prot. 2018 08; 81(8):1364-1372.
Score: 0.632
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Weinroth MD, Britton BC, Belk KE. Genetics and microbiology of meat. Meat Sci. 2018 Oct; 144:15-21.
Score: 0.620
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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: 0.151
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Scott BR, Yang X, Geornaras I, Delmore RJ, Woerner DR, Adler JM, Belk KE. Antimicrobial Efficacy of a Lactic Acid and Citric Acid Blend against Shiga Toxin-Producing Escherichia coli, Salmonella, and Nonpathogenic Escherichia coli Biotype I on Inoculated Prerigor Beef Carcass Surface Tissue. J Food Prot. 2015 Dec; 78(12):2136-42.
Score: 0.131
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Moschonas G, Geornaras I, Stopforth JD, Woerner DR, Belk KE, Smith GC, Sofos JN. Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface-Browned, Breaded Chicken Products Treated with Antimicrobials. J Food Sci. 2015 Dec; 80(12):M2815-21.
Score: 0.130
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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: 0.100
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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: 0.083
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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: 0.080
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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: 0.079
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Gonzalez SV, Nair MN, Belk KE, Geornaras I. Efficacy of Antimicrobial Spray Treatments in Reducing Salmonella enterica Populations on Chilled Pork. J Food Prot. 2023 04; 86(4):100068.
Score: 0.054
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Belk AD, Frazier AN, Fuerniss LK, Delmore R, Belk K, Borlee B, Geornaras I, Martin JN, Metcalf JL. A Pilot Study: the Development of a Facility-Associated Microbiome and Its Association with the Presence of Listeria Spp. in One Small Meat Processing Facility. Microbiol Spectr. 2022 10 26; 10(5):e0204522.
Score: 0.052
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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: 0.046
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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: 0.039
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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: 0.027
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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: 0.027
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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: 0.026
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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: 0.026
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Moschonas G, Geornaras I, Stopforth JD, Wach D, Woerner DR, Belk KE, Smith GC, Sofos JN. Activity of caprylic acid, carvacrol, e-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. J Food Sci. 2012 Jul; 77(7):M405-11.
Score: 0.026
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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: 0.026
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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: 0.024
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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: 0.022
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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: 0.022
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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: 0.022
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Rodr?guez-Marval M, Geornaras I, Kendall PA, Scanga JA, Belk KE, Sofos JN. Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption. J Food Sci. 2009 Oct; 74(8):M453-60.
Score: 0.021
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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: 0.020
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Byelashov OA, Kendall PA, Belk KE, Scanga JA, Sofos JN. Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate. J Food Prot. 2008 Apr; 71(4):728-34.
Score: 0.019
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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: 0.018
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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: 0.017
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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: 0.017
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Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C. J Food Prot. 2005 May; 68(5):991-8.
Score: 0.016
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Samelis J, Bedie GK, Sofos JN, Belk KE, Scanga JA, Smith GC. Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages. J Food Prot. 2002 Feb; 65(2):299-307.
Score: 0.013
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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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