Microbial quality of reduced-sodium napa cabbage kimchi and its processing

Serotyping and Genotyping Characterization of Pathogenic Escherichia coli Strains in Kimchi and Determination of Their Kinetic Behavior in Cabbage Kimchi During Fermentation

(2018) Yukyung Choi et al.   Foodborne Pathogens and Disease

Pathogenic Escherichia coli and Salmonella Can Survive in Kimchi during Fermentation

(2018) YUKYUNG CHOI et al.   JOURNAL OF FOOD PROTECTION

Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi

(2017) Shin Young Park et al.   FOOD RESEARCH INTERNATIONAL

The efficacy of combined (NaClO and organic acids) washing treatments in controlling Escherichia coli O157:H7, Listeria monocytogenes and spoilage bacteria on shredded cabbage and bean sprout

(2017) Yasuhiro Inatsu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consecutive Outbreaks of EnterotoxigenicEscherichia coliO6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi

(2016) Jaeseung Shin et al.   Foodborne Pathogens and Disease

Microbial dynamics of indicator microorganisms on fresh tomatoes in the supply chain from Mexico to the USA

(2016) Claire Zoellner et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Review of Salmonella detection and identification methods: Aspects of rapid emergency response and food safety

(2015) Kyung-Min Lee et al.   FOOD CONTROL

Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

(2015) Nam Hee Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Geographical and Meteorological Factors Associated with Isolation of Listeria Species in New York State Produce Production and Natural Environments

(2014) TRAVIS K. CHAPIN et al.   JOURNAL OF FOOD PROTECTION

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

Outbreak of enterotoxigenic Escherichia coli O169 enteritis in schoolchildren associated with consumption of kimchi, Republic of Korea, 2012

(2013) S. H. CHO et al.   EPIDEMIOLOGY AND INFECTION

Characterization of pathogenic Escherichia coli strains linked to an outbreak associated with kimchi consumption in South Korea, 2012

(2013) Joon-Il Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quantifying Transfer Rates of Salmonella and Escherichia coli O157:H7 between Fresh-Cut Produce and Common Kitchen Surfaces

(2013) DANE A. JENSEN et al.   JOURNAL OF FOOD PROTECTION

Use of Microbiological Indicators for Assessing Hygiene Controls for the Manufacture of Powdered Infant Formula

(2012) ROBERT L. BUCHANAN et al.   JOURNAL OF FOOD PROTECTION

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

(2011) Adriano G. Cruz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dietary pattern classifications with nutrient intake and health-risk factors in Korean men

(2010) Ji Eun Lee et al.   NUTRITION

Efficiency of Sodium Hypochlorite and Calcinated Calcium in KillingEscherichia coliO157:H7,Salmonellaspp., andStaphylococcus aureusAttached to Freshly Shredded Cabbage

(2009) Satomi FUKUYAMA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing

(2009) Shiowshuh Sheen et al.   FOOD MICROBIOLOGY

Global burden of blood-pressure-related disease, 2001

(2008) Carlene MM Lawes et al.   LANCET