 Connection
Keith Belk to Food Handling
This is a "connection" page, showing publications Keith Belk has written about Food Handling.
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Connection Strength |
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3.128 |
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Yang X, Noyes NR, Doster E, Martin JN, Linke LM, Magnuson RJ, Yang H, Geornaras I, Woerner DR, Jones KL, Ruiz J, Boucher C, Morley PS, Belk KE. Use of Metagenomic Shotgun Sequencing Technology To Detect Foodborne Pathogens within the Microbiome of the Beef Production Chain. Appl Environ Microbiol. 2016 Apr; 82(8):2433-2443.
Score: 0.537
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Huerta-Leidenz N, Ru?z-Flores A, Maldonado-Siman E, Vald?z A, Belk KE. Survey of Mexican retail stores for US beef product. Meat Sci. 2014 Feb; 96(2 Pt A):729-36.
Score: 0.452
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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: 0.314
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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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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: 0.105
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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: 0.097
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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: 0.097
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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: 0.095
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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: 0.092
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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: 0.089
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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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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: 0.078
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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: 0.071
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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: 0.068
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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: 0.066
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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: 0.066
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Koutsoumanis KP, Ashton LV, Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN. 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. J Food Prot. 2004 Dec; 67(12):2703-11.
Score: 0.061
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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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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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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: 0.026
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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. 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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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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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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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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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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