Publications by authors named "Steven C Ingham"

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Comparative Effect of Heat Shock on Survival of O157:H7 and Non-O157 Shiga Toxigenic Escherichia coli and Salmonella in Lean Beef with or without Moisture-Enhancing Ingredients.
Akhila Vasan, Steven C Ingham, Barbara H Ingham

J Food Prot· June 2017

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Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.
Kimberly M Wiegand, Steven C Ingham, Barbara H Ingham

J Food Prot· January 2012

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Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus achieved during manufacture of whole-muscle beef Jerkyin home-style dehydrators.
Sarah Dierschke, Steven C Ingham, Barbara H Ingham

J Food Prot· November 2010

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Identification of Escherichia coli O157:H7 surrogate organisms to evaluate beef carcass intervention treatment efficacy.
Steven C Ingham, Ryan J Algino, Barbara H Ingham, Ronald F Schell

J Food Prot· October 2010

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Predicting growth-no growth of Listeria monocytogenes on vacuum-packaged ready-to-eat meats.
Steven C Ingham, Darand L Borneman, Cécile Ané, Barbara H Ingham

J Food Prot· April 2010

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Using predictive microbiology to evaluate risk and reduce economic losses associated with raw meats and poultry exposed to temperature abuse.
Greg M Burnham, Steven C Ingham, Melody A Fanslau, Barbara H Ingham, John P Norback

US Army Med Dep J· March 2010

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Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods.
Steven C Ingham, Song Vang, Ben Levey, Lisa Fahey, John P Norback, Barbara H Ingham

J Food Prot· October 2009

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Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry.
Darand L Borneman, Steven C Ingham, Cécile Ané

J Food Prot· June 2009

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Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.
Alena G Borowski, Steven C Ingham, Barbara H Ingham

J Food Prot· June 2009

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Predicting growth-no growth of Staphylococcus aureus on vacuum-packaged ready-to-eat meats.
Darand L Borneman, Steven C Ingham, Cecile Ane

J Food Prot· March 2009

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Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
Cheng-An Hwang, Anna C S Porto-Fett, Vijay K Juneja, Steven C Ingham, Barbara H Ingham

Int J Food Microbiol· February 2009

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Evaluation of potential for inhibition of growth of Escherichia coli O157:H7 and multidrug-resistant Salmonella serovars in raw beef by addition of a presumptive Lactobacillus sakei ground beef isolate.
John R Ruby, Steven C Ingham

J Food Prot· February 2009

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Use of Enterobacteriaceae analysis results for predicting absence of Salmonella serovars on beef carcasses.
John R Ruby, Steven C Ingham

J Food Prot· February 2009

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Manual squeezing as an alternative to mechanical stomaching in preparing beef carcass sponge samples for microbiological analysis.
Steven C Ingham, Ryan J Algino, Barbara H Ingham, John R Ruby

J Food Prot· February 2009

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Predicting pathogen growth during short-term temperature abuse of raw sausage.
Steven C Ingham, Barbara H Ingham, Darand Borneman, Emilie Jaussaud, Erica L Schoeller

J Food Prot· January 2009

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Using indicator bacteria and Salmonella test results from three large-scale beef abattoirs over an 18-month period to evaluate intervention system efficacy and plan carcass testing for Salmonella.
John R Ruby, Jun Zhu, Steven C Ingham

J Food Prot· December 2007

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Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool.
Steven C Ingham, Melody A Fanslau, Greg M Burnham, Barbara H Ingham, John P Norback

J Food Prot· June 2007

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Lethality of commercial whole-muscle beef jerky manufacturing processes against Salmonella serovars and Escherichia coli O157:H7.
Dennis R Buege, Gina Searls, Steven C Ingham

J Food Prot· September 2006

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Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum-packaged beef jerky and related products stored at 21 degrees C.
Steven C Ingham, Gina Searls, Sunish Mohanan, Dennis R Buege

J Food Prot· September 2006

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Survival of Streptococcus pyogenes on foods and food contact surfaces.
Steven C Ingham, Rishi K Wadhera, Chun-Him Chu, Michael D DeVita

J Food Prot· May 2006

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Evaluating microbial safety of slow partial-cooking processes for bacon: use of a predictive tool based on small-scale isothermal meat inoculation studies.
Greg M Burnham, Melody A Fanslau, Steven C Ingham

J Food Prot· March 2006

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Pathogen reduction in unpasteurized apple cider: adding cranberry juice to enhance the lethality of warm hold and freeze-thaw steps.
Steven C Ingham, Erica L Schoeller, Rebecca A Engel

J Food Prot· February 2006

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Evaluation of small-scale hot-water postpackaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners.
Steven C Ingham, Michael D DeVita, Rishi K Wadhera, Melody A Fanslau, Dennis R Buege

J Food Prot· October 2005

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Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C.
Steven C Ingham, Rebecca A Engel, Melody A Fanslau, Erica L Schoeller, Gina Searls

J Food Prot· September 2005

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Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 degrees C.
Steven C Ingham, Rishi K Wadhera, Melody A Fanslau, Dennis R Buege

J Food Prot· July 2005

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