Publications by authors named "Andrew Milkowski"

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E
Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.
Katie J Osterbauer, Amanda M King, Dennis L Seman, Andrew L Milkowski, Kathleen A Glass

J Food Prot· October 2017

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Evaluating the efficacy of beef slaughter line interventions by quantifying the six major non-O157 Shiga toxin producing Escherichia coli serogroups using real-time multiplex PCR.
Kaushi S T Kanankege, Kelly S Anklam, Catherine M Fick, Megan J Kulow, Charles W Kaspar, Andrew Milkowski

Food Microbiol· May 2017

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Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions.
Wendy Bedale, Jeffrey J Sindelar, Andrew L Milkowski

Meat Sci· October 2016

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Using Chemoattractants to Lure Bacteria to Contact-Killing Surfaces.
Rishabh Jain, Nancy G Faith, Andrew Milkowski, Kevin Nelson, David Busche

Angew Chem Int Ed Engl· May 2016

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Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label Antimicrobial.
Robert E Weyker, Kathleen A Glass, Andrew L Milkowski, Dennis L Seman, Jeffrey J Sindelar

J Food Sci· March 2016

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Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage.
Amanda M King, Kathleen A Glass, Andrew L Milkowski, Dennis L Seman, Jeffrey J Sindelar

J Food Prot· February 2016

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Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast.
Amanda M King, Kathleen A Glass, Andrew L Milkowski, Jeffrey J Sindelar

J Food Prot· August 2015

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Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.
Amanda M King, Kathleen A Glass, Andrew L Milkowski, Jeffrey J Sindelar

J Food Prot· May 2015

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Letter to the editor: Colorectal cancer risk and association with red meat--is it inconsistent? Answer to the letter by Corpet, De Smet and Demeyer.
Lars O Dragsted, Jan Alexander, Gro Amdam, Nathan Bryan, Duan Chen, Andrew Milkowski

Meat Sci· December 2014

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The role of red and processed meat in colorectal cancer development: a perspective.
Marije Oostindjer, Jan Alexander, Gro V Amdam, Grethe Andersen, Nathan S Bryan, Andrew L Milkowski

Meat Sci· August 2014

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Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts.
Katherine M Kennedy, Andrew L Milkowski, Kathleen A Glass

J Food Prot· November 2013

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Ingested nitrate and nitrite and stomach cancer risk: an updated review.
Nathan S Bryan, Dominik D Alexander, James R Coughlin, Andrew L Milkowski, Paolo Boffetta

Food Chem Toxicol· October 2012

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Human safety controversies surrounding nitrate and nitrite in the diet.
Jeffrey J Sindelar, Andrew L Milkowski

Nitric Oxide· May 2012

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Validation of pepperoni process for control of Shiga toxin-producing Escherichia coli.
Kathleen A Glass, Charles W Kaspar, Jeffrey J Sindelar, Andrew L Milkowski, Brian M Lotz

J Food Prot· May 2012

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Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.
Matthew J Terns, Andrew L Milkowski, James R Claus, Jeffrey J Sindelar

Meat Sci· July 2011

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Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages.
Matthew J Terns, Andrew L Milkowski, Scott A Rankin, Jeffrey J Sindelar

Meat Sci· June 2011

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Nutritional epidemiology in the context of nitric oxide biology: a risk-benefit evaluation for dietary nitrite and nitrate.
Andrew Milkowski, Harsha K Garg, James R Coughlin, Nathan S Bryan

Nitric Oxide· February 2010

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