J F Frank
Overview
Explore the profile of J F Frank including associated specialties, affiliations and a list of published articles.
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Articles
82
Citations
551
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Recent Articles
1.
Chmielewski R, Frank J
Compr Rev Food Sci Food Saf
. 2021 Jan;
2(1):22-32.
PMID: 33451238
Microorganisms on wet surfaces have the ability to aggregate, grow into microcolonies, and produce biofilm. Growth of biofilms in food processing environments leads to increased opportunity for microbial contamination of...
2.
Wong Liong J, Frank J, Bailey S
J Food Prot
. 2019 Jun;
60(9):1022-1028.
PMID: 31207844
Confocal scanning laser microscopy (CSLM) was used to visualize eggshell membrane and observe its interaction with Salmonella enteritidis . Two- and three-dimensional images of fluorescein isothiocyanate (FITC)-stained egg membranes were...
3.
Alkanhal H, Frank J, Christen G
J Food Prot
. 2019 Apr;
48(4):351-354.
PMID: 30943605
The activity of purified and crude microbial proteases was measured by titration at pH 9 using an automatic pH-stat instrument. The ability of the pH-stat titration method and the trinitrobenzenesulfonic...
4.
Frank J, Marth E, Olson N
J Food Prot
. 2019 Feb;
41(2):111-115.
PMID: 30795178
The ability of enteropathogenic Escherichia coli (EEC) to grow and survive during the manufacture and ripening of brick cheese was determined. Pasteurized milk artificially contaminated with EEC was used to...
5.
Frank J, Marth E
J Food Prot
. 2019 Feb;
41(3):198-200.
PMID: 30795045
Soft and semisoft cheese varieties including Camembert, Brie, brick, Muenster, and Colby were analyzed for fecal coliforms and serotypes of enteropathogenic Escherichia coli (EEC). Analysis for EEC was done using...
6.
Frank J, Marth E, Olson N
J Food Prot
. 2019 Feb;
40(12):835-842.
PMID: 30736260
Camembert cheese was manufactured from milk contaminated with pathogenic and nonpathogenic strains of Escherichia coli . E. coli was enumerated using Violet Red Bile Agar (VRB) pour plates, a most...
7.
Inhibition of Enteropathogenic Escherichia coli by Homofermentative Lactic Acid Bacteria in Skimmilk
Frank J, Marth E
J Food Prot
. 2019 Feb;
40(11):754-759.
PMID: 30736244
Inhibition of enteropathogenic Escherichia coli in skimmilk at 21 and 32 C by 0.25 and 2.0% of added Streptococcus lactis , Streptococcus cremoris , or a mixed strain starter culture...
8.
Inhibition of Enteropathogenic Escherichia coli by Homofermentative Lactic Acid Bacteria in Skimmilk
Frank J, Marth E
J Food Prot
. 2019 Feb;
40(11):749-753.
PMID: 30736243
Behavior of enteropathogenic and nonpathogenic strains of Escherichia coli was determined when they were grown in skimmilk with and without 0.25 or 2.0% added lactic starter and incubated at 21...
9.
Thitaram S, Frank J, Siragusa G, Bailey J, Dargatz D, Lombard J, et al.
Int J Food Microbiol
. 2016 Apr;
227:1-5.
PMID: 27043382
Clostridium difficile is commonly associated with a spectrum of disease in humans referred to as C. difficile-associated disease (CDAD) and use of antimicrobials is considered a risk factor for development...
10.
Farakos S, Hicks J, Frye J, Frank J
J Food Prot
. 2014 Jul;
77(7):1198-200.
PMID: 24988029
Salmonella enterica is not able to grow at water activity (aw) levels below 0.94, but it can survive in low-aw foods for long periods of time. Temperature, aw, substrate, and...