Minimization of Heterocyclic Amines and Thermal Inactivation of Escherichia coli in Fried Ground Beef

Food-Related Illness and Death in the United States

1999 • 7,361 citations

Hemorrhagic Colitis Associated with a RareEscherichia coliSerotype

1983 • 2,657 citations

Quantitation of mutagegnic/carcinogenic heterocyclic aromatic amines in food products

1992 • 396 citations

The prostate: a target for carcinogenicity of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) derived from cooked foods.

1997 • 392 citations

Lessons from a large outbreak of Escherichia coli O157[ratio ]H7 infections: insights into the infectious dose and method of widespread contamination of hamburger patties

1999 • 350 citations

Overview of carcinogenic heterocyclic amines

1997 • 325 citations

Well-Done Meat Intake and the Risk of Breast Cancer

1998 • 303 citations

Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings

1998 • 286 citations

The formation and occurrence of polynuclear aromatic hydrocarbons associated with food

1991 • 240 citations

Well-done, grilled red meat increases the risk of colorectal adenomas.

1999 • 226 citations

Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties

1994 • 222 citations

Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues

1995 • 210 citations

Formation of Mutagenic/Carcinogenic Heterocyclic Amines in Dry-Heated Model Systems, Meats, and Meat Drippings

1999 • 197 citations

Heat‐Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition

1995 • 169 citations

Polycyclic aromatic hydrocarbons in grilled food

1983 • 163 citations

Heterocyclic amine content in fast-food meat products

1995 • 152 citations

Fried, well-done red meat and risk of lung cancer in women (United States).

1998 • 121 citations

Chemical Induction of Cancer: Structural Bases and Biological Mechanisms

2013 • 115 citations

Comparative tumorigenicity of benzo[a]pyrene, 1-nitropyrene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine administered by gavage to female CD rats

1995 • 96 citations

Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef

1985 • 90 citations

Isolation of Escherichia coli 0157 from raw meat products

1996 • 79 citations

The epidemiology, detection and control ofEscherichia coli O157

1999 • 70 citations

Mutagens/Carcinogens in Pyrolysates of Amino Acids and Proteins and in Cooked Foods: Heterocyclic Aromatic Amines

1988 • 63 citations

Quantification of heterocyclic amine carcinogens in cooked meats using isotope dilution liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry

1997 • 59 citations

Thermal Destruction of Escherichia coli O157:H7 in Hamburger

1997 • 51 citations

Quantitative correlation of mutagenic and carcinogenic potencies for heterocyclic amines from cooked foods and additional aromatic amines

1992 • 50 citations

Formation of the Mutagen IFP in Model Systems and Detection in Restaurant Meats

2000 • 43 citations

Thermal Inactivation of Escherichia coli O157:H7 Isolated from Ground Beef and Bovine Feces, and Suitability of Media for Enumeration

1998 • 33 citations

Proposed Structures for an an amino-dimethylimidazofuropyridine mutagen in cooked meats

1990 • 30 citations

The Virtual Cook: Modeling Heat Transfer in the Kitchen

1999 • 25 citations

Destruction Bacteria in Beef Patties by Cooking

1977 • 12 citations