Wagner MK - Search Results

1

Influence of a Minimal Change in pH on Germination of Clostridium botulinum 52A in Media Containing Sodium Acid Pyrophosphate and Potassium Sorbate.

Wagner MK, Busta FF. Wagner MK, et al. J Food Prot. 1985 Aug;48(8):693-696. doi: 10.4315/0362-028X-48.8.693. J Food Prot. 1985. PMID: 30939658 Free article.

2

Effect of Polyphosphates in Combination with Nitrite-Sorbate or Sorbate on Clostridium botulinum Growth and Toxin Production in Chicken Frankfurter Emulsions.

Nelson KA, Busta FF, Sofas JN, Wagner MK. Nelson KA, et al. Among authors: wagner mk. J Food Prot. 1983 Oct;46(10):846-850. doi: 10.4315/0362-028X-46.10.846. J Food Prot. 1983. PMID: 30921838 Free article.

3

Inhibitory Effects of Various Salts and/or Ionic Strengths on Growth from Clostridium botulinum 52A Spores or Vegetative Cells.

Wagner MK, Busta FF. Wagner MK, et al. J Food Prot. 1985 May;48(5):421-428. doi: 10.4315/0362-028X-48.5.421. J Food Prot. 1985. PMID: 30943635 Free article.

4

Association of [³²P] with Clostridium botulinum 52A Vegetative Cells Following Growth in a Medium Containing Sodium Dihydrogen [³²P]-Pyrophosphate.

Wagner MK, Busta FF. Wagner MK, et al. J Food Prot. 1986 May;49(5):352-354. doi: 10.4315/0362-028X-49.5.352. J Food Prot. 1986. PMID: 30959703 Free article.

5

Inhibition of Clostridium botulinum 52A toxicity and protease activity by sodium acid pyrophosphate in media systems.

Wagner MK, Busta FF. Wagner MK, et al. Appl Environ Microbiol. 1985 Jul;50(1):16-20. doi: 10.1128/aem.50.1.16-20.1985. Appl Environ Microbiol. 1985. PMID: 2992374 Free PMC article.

6

Development of a risk-ranking framework to evaluate potential high-threat microorganisms, toxins, and chemicals in food.

Newsome R, Tran N, Paoli GM, Jaykus LA, Tompkin B, Miliotis M, Ruthman T, Hartnett E, Busta FF, Petersen B, Shank F, McEntire J, Hotchkiss J, Wagner M, Schaffner DW. Newsome R, et al. J Food Sci. 2009 Mar;74(2):R39-45. doi: 10.1111/j.1750-3841.2008.01042.x. J Food Sci. 2009. PMID: 19323766

7

Effect of Different Packaging Films and Vacuum on the Microbiology of Bacon Cured with or without Potassium Sorbate.

Wagner MK, Kraft AA, Sebranek JG, Rust RE, Amundson CM. Wagner MK, et al. J Food Prot. 1982 Jul;45(9):854-858. doi: 10.4315/0362-028X-45.9.854. J Food Prot. 1982. PMID: 30866299 Free article.

8

Composition and Microbiology of Some Native Alaskan Preserved Foods.

Zottola EA, Wagner MK, Zoltai PT. Zottola EA, et al. Among authors: wagner mk. J Food Prot. 1983 May;46(5):441-443. doi: 10.4315/0362-028X-46.5.441. J Food Prot. 1983. PMID: 30913646 Free article.

9

Effect of Pork Belly-Type on the Microbiology of Bacon Cured with or without Potassium Sorbate.

Wagner MK, Kraft AA, Sebranek JG, Rust RE, Amundson CM. Wagner MK, et al. J Food Prot. 1982 Jan;45(1):29-32. doi: 10.4315/0362-028X-45.1.29. J Food Prot. 1982. PMID: 30866360 Free article.

10

Use of Microwave Ovens to Pasteurize Milk.

Knutson KM, Marth EH, Wagner MK. Knutson KM, et al. Among authors: wagner mk. J Food Prot. 1988 Sep;51(9):715-719. doi: 10.4315/0362-028X-51.9.715. J Food Prot. 1988. PMID: 30991556 Free article.

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