Jeffrey J Sindelar
Overview
Explore the profile of Jeffrey J Sindelar including associated specialties, affiliations and a list of published articles.
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Articles
17
Citations
193
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Recent Articles
1.
Osterbauer K, King A, Seman D, Milkowski A, Glass K, Sindelar J
J Food Prot
. 2017 Sep;
80(10):1697-1704.
PMID: 28885050
To control the growth of Clostridium perfringens in cured meat products, the meat and poultry industries commonly follow stabilization parameters outlined in Appendix B, "Compliance Guidelines for Cooling Heat-Treated Meat...
2.
Bedale W, Sindelar J, Milkowski A
Meat Sci
. 2016 Mar;
120:85-92.
PMID: 26994928
Consumers have an illogical relationship with nitrite (and its precursor, nitrate) in food. Despite a long history of use, nitrite was nearly banned from use in foods in the 1970s...
3.
Weyker R, Glass K, Milkowski A, Seman D, Sindelar J
J Food Sci
. 2016 Feb;
81(3):M672-83.
PMID: 26878335
Interest in natural/organic meat products has resulted in the need to validate the effectiveness of clean label antimicrobials to increase safety and shelf life of these products. A Response Surface...
4.
King A, Glass K, Milkowski A, Seman D, Sindelar J
J Food Prot
. 2016 Jan;
79(2):184-93.
PMID: 26818978
Sodium nitrite has been identified as a key antimicrobial ingredient to control pathogens in ready-to-eat (RTE) meat and poultry products, including Listeria monocytogenes. This study was designed to more clearly...
5.
King A, Glass K, Milkowski A, Sindelar J
J Food Prot
. 2015 Jul;
78(8):1527-35.
PMID: 26219366
The antimicrobial impact of purified and natural sources of both nitrite and ascorbate were evaluated against Clostridium perfringens during the postthermal processing cooling period of deli-style turkey breast. The objective...
6.
Tilkens B, King A, Glass K, Sindelar J
J Food Prot
. 2015 Jun;
78(6):1215-20.
PMID: 26038916
Shelf-stable, ready-to-eat meat and poultry products represent a large sector of the meat snack category in the meat and poultry industry. Determining the physiochemical conditions that prevent the growth of...
7.
King A, Glass K, Milkowski A, Sindelar J
J Food Prot
. 2015 May;
78(5):946-53.
PMID: 25951389
Organic acids and sodium nitrite have long been shown to provide antimicrobial activity during chilling of cured meat products. However, neither purified organic acids nor NaNO2 is permitted in products...
8.
Golden M, McDonnell L, Sheehan V, Sindelar J, Glass K
J Food Prot
. 2014 Oct;
77(10):1787-93.
PMID: 25285499
Fermentation-derived nitrite (NO2) from vegetable sources is increasingly used as a "clean label" alternative to conventional NaNO2. Previous results suggested that processed meats cured with NO2 derived from a "natural"...
9.
McDonnell L, Glass K, Sindelar J
J Food Prot
. 2013 Aug;
76(8):1366-76.
PMID: 23905792
The objective of this study was to identify ingredients that inhibit Listeria monocytogenes in natural, organic, or clean-label ready-to-eat meat and poultry products. Fourteen ingredients were screened in uncured (no-nitrate-or-nitrite-added),...
10.
Glass K, Kaspar C, Sindelar J, Milkowski A, Lotz B, Kang J, et al.
J Food Prot
. 2012 May;
75(5):838-46.
PMID: 22564931
The objective of this study was to compare the survival of non-O157 Shiga toxin-producing Escherichia coli (STEC) with E. coli O157:H7 during pepperoni production. Pepperoni batter was inoculated with 7...