C Vanderzant
Overview
Explore the profile of C Vanderzant including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
76
Citations
188
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Recent Articles
1.
Dixon Z, Acuff G, Lucia L, Vanderzant C, Morgan J, May S, et al.
J Food Prot
. 2019 May;
54(3):200-207.
PMID: 31051646
Steers were slaughtered, dressed, and fabricated using conventional procedures or strict sanitary procedures. Strict sanitary procedures involved antemortem washing of steers, use of disposable gloves, careful handling of carcasses to...
2.
Tellez-Giron A, Acuff G, Vanderzant C, Rooney L, Waniska R
J Food Prot
. 2019 Apr;
51(12):945-948.
PMID: 30991564
Commercial corn tortillas were assayed for pH, moisture, a, aerobic plate count (APC) and mold and yeast count (MYC). The shelf life of commercial tortillas ranged from 3 to 60...
3.
Jones D, Savell J, Acuff G, Vanderzant C
J Food Prot
. 2019 Apr;
51(4):260-262.
PMID: 30978852
Thirty packages (454 g) each of beef and chicken pre-marinated vacuum packaged fajitas were obtained from a commercial meat purveyor and placed in a retail case for 16 d. At...
4.
Savell J, Griffin D, Dill C, Acuff G, Vanderzant C
J Food Prot
. 2019 Apr;
49(11):917-919.
PMID: 30965497
Seventy-two beef knuckles were packaged (n = 12) in each of six different bag types with oxygen transmission rates (OTR) of 1, 10, 12, 13, 30 and 400 cc/m/24 h...
5.
Griffin D, Keeton J, Savell J, Leu R, Vanderzant C, Cross H
J Food Prot
. 2019 Apr;
50(7):550-553.
PMID: 30965481
Vacuum packaged strip loins and top rounds were fabricated into loin steaks and round roasts and treated, respectively, with 3 and 2% Dermatex® Food Grade (DFG), an acetylated monoglyceride. Samples...
6.
Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride
Leu R, Keeton J, Griffin D, Savell J, Vanderzant C
J Food Prot
. 2019 Apr;
50(7):554-556.
PMID: 30965480
Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2-3% Dermatex...
7.
Vanderzant C, Savell J, Hamby P, Acuff G, Cox N, Bailey J
J Food Prot
. 2019 Apr;
50(6):485-486.
PMID: 30965443
In determining aerobic plate counts of surfaces of beef carcasses, green to brown-black colonies of an Acinetobacter sp. appeared on tryptic soy agar plates. Pigmentation was induced by indole-producing organisms...
8.
Acuff G, Vanderzant C, Hanna M, Ehlers J, Gardner F
J Food Prot
. 2019 Apr;
49(8):627-631.
PMID: 30959692
Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for...
9.
Acuff G, Vanderzant C, Hanna M, Ehlers J, Golan F, Gardner F
J Food Prot
. 2019 Apr;
49(9):712-717.
PMID: 30959679
Presence of Campylobacter jejuni was determined at various locations in turkey carcass processing and further processing of turkey products (wieners, ham and boneless breast). Contamination of turkey carcasses with C....
10.
Sakazaki R, Pivnick H, Jarvis G, Goddard M, Asakawa Y, Barrow G, et al.
J Food Prot
. 2019 Apr;
49(10):773-780.
PMID: 30959600
Two media, glucose salt teepol broth (GSTB) and salt polymyxin broth (SPB), were compared for their efficacy in enumerating Vibrio parahaemolyticus in naturally contaminated samples using the most probable number...