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List of works by Anna C S Porto-Fett

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

scientific article

Behavior of Listeria monocytogenes on Mortadella Formulated Using a Natural, Clean-Label Antimicrobial Agent during Extended Storage at 4 or 12°C

scientific article published on 01 May 2018

Comparative Efficacy of Potassium Levulinate with and without Potassium Diacetate and Potassium Propionate versus Potassium Lactate and Sodium Diacetate for Control of Listeria monocytogenes on Commercially Prepared Uncured Turkey Breast

scientific article

Consumer Perceptions of the Safety of Ready-to-Eat Foods in Retail Food Store Settings

scientific article published on 19 July 2017

Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin-Producing Cells of Escherichia coli in Meatballs

scientific article

Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami

scientific article

Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

scientific article published on 03 July 2018

Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions

scientific article published in March 2013

Fate of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli on Bresaola Slices During Storage

scientific article published in 2022

Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill† ⬇️

scientific article published on January 1, 2012

Fate of Shiga toxin-producing O157:H7 and non-O157:H7 Escherichia coli cells within refrigerated, frozen, or frozen then thawed ground beef patties cooked on a commercial open-flame gas or a clamshell electric grill.

scientific article published in September 2013

Fate of surface-inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium on kippered beef during extended storage at refrigeration and abusive temperatures

scientific article published in February 2009

Genetic diversity and profiles of genes associated with virulence and stress resistance among isolates from the 2010-2013 interagency Listeria monocytogenes market basket survey

scientific article published on 30 April 2020

Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Sopressata

scientific article published in 2022

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing

scientific article published on 06 February 2020

Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

scientific article published on 03 March 2020

Inactivation of Shiga Toxin-Producing O157:H7 and Non-O157:H7 Shiga Toxin-Producing Escherichia coli in Brine-Injected, Gas-Grilled Steaks ⬇️

scientific article published on 01 July 2011

Meat Bars: A Survey To Assess Consumer Familiarity and Preparation Parameters and a Challenge Study To Quantify Viability of Shiga Toxin-Producing Escherichia coli Cells during Processing and Storage

scientific article published on 01 July 2019

Microbiological Safety of Commercial Prime Rib Preparation Methods: Thermal Inactivation of Salmonella in Mechanically Tenderized Rib Eye.

scientific article published in December 2015

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

scientific article published on 7 December 2008

Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling

scientific article published on 01 February 2010

Prevalence, Levels, and Viability of Salmonella in and on Raw Chicken Livers

scientific article published on 01 May 2019

Prevalence, characterization and sources of Listeria monocytogenes in blue crab (Callinectus sapidus) meat and blue crab processing plants ⬇️

scientific article published on April 7, 2012

Recovery Rate of Cells of the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli from Raw Veal Cutlets, Ground Veal, and Ground Beef from Retail Stores in the Mid-Atlantic Region of the United States

scientific article published on 25 September 2020

Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration☆ ⬇️

scientific article published on July 15, 2010

Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates

scientific article published on 23 May 2008

SHIGA TOXIN-PRODUCING ESCHERICHIA COLI IN MEAT: A PRELIMINARY SIMULATION STUDY ON DETECTION CAPABILITIES FOR THREE SAMPLING METHODS

scientific article published in 2015

Survey for Listeria monocytogenes in and on Ready-to-Eat Foods from Retail Establishments in the United States (2010 through 2013): Assessing Potential Changes of Pathogen Prevalence and Levels in a Decade

scientific article published on 24 April 2017

Survey of Intact and Nonintact Raw Pork Collected at Retail Stores in the Mid-Atlantic Region of the United States for the Seven Regulated Serogroups of Shiga Toxin-Producing Escherichia coli

scientific article published on 01 November 2019

Testing of swine feces obtained through the National Animal Health Monitoring System's Swine 2000 study for the presence of Escherichia coli O157:H7.

scientific article published in June 2007

Thermal Inactivation of Salmonella in Pâté Made from Chicken Liver

scientific article published on 01 June 2019

Thermal Inactivation of Shiga Toxin-Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

scientific article published on May 2015

Thermal inactivation of Escherichia coli O157:H7 and non-O157 shiga toxin-producing Escherichia coli cells in mechanically tenderized veal

scientific article published in July 2014

Thermal inactivation of Escherichia coli O157:H7 in blade-tenderized beef steaks cooked on a commercial open-flame gas grill

scientific article published on July 2009

Use of an Electrostatic Spraying System or the Sprayed Lethality in Container Method To Deliver Antimicrobial Agents onto the Surface of Beef Subprimals To Control Shiga Toxin-Producing Escherichia coli

scientific article published on 20 July 2017

Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin-Producing Escherichia coli Surrogates†.

scientific article published on 5 April 2018

Validation of a commercial process for inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of whole muscle beef jerky

scientific article published in May 2008

Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef

scientific article published on March 2009

Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C

scientific article published on 01 April 2016

Viability of Listeria monocytogenes on uncured turkey breast commercially prepared with and without buffered vinegar during extended storage at 4 and 10°C.

scientific article

Viability of Shiga Toxin-Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

scientific article published on 01 March 2020

Viability of Shiga Toxin–Producing <i>Escherichia coli, Salmonella</i> spp., and <i>Listeria monocytogenes</i> during Preparation and Storage of Fuet, a Traditional Dry-Cured Spanish Pork Sausage

scientific article published in 2022

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