James M. Jay

Q: What Schools Are Affiliated With James M. Jay

James M. Jay is affiliated with the following schools: Southern University, Ohio State University, Paine College, Wayne State University

Biochemist

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James M. Jay's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Papers

Modern food microbiology (1970) (3224)
Antimicrobial properties of diacetyl (1982) (203)
Modern Food Microbiology Modern Food Microbiology (2005) (132)
Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5–7 °C (2003) (122)
Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth (1998) (121)
Prevalence of Listeria spp. in meat and poultry products (1996) (111)
ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDS (1984) (104)
Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers. (1996) (83)
Indicators of Food Microbial Quality and Safety (1992) (79)
MECHANISM AND DETECTION OF MICROBIAL SPOILAGE IN MEATS AT LOW TEMPERATURES: A STATUS REPORT (1972) (65)
Microbiological food safety. (1992) (45)
Incidence of Acinetobacter spp. and other gram-negative, oxidase-negative bacteria in fresh and spoiled ground beef (1985) (43)
Use of a titrimetric method to assess the bacterial spoilage of fresh beef. (1970) (43)
Fate of free amino acids and nucleotides in spoiling beef. (1967) (42)
Food Preservation with Chemicals (1998) (40)
Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures. (1967) (37)
The Limulus Lysate Endotoxin Assay as a Test of Microbial Quality of Ground Beef (1977) (34)
Comparison of seven plating media for enumeration of Listeria spp (1988) (34)
Effect of microorganisms on meat proteins at low temperatures (1976) (32)
Comparison of homogenizing, shaking, and blending on the recovery of microorganisms and endotoxins from fresh and frozen ground beef as assessed by plate counts and the Limulus amoebocyte lysate test (1979) (31)
A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products. (2002) (30)
Taxonomy, Role, and Significance of Microorganisms in Foods (1998) (30)
Determining endotoxin content of ground beef by the Limulus amoebocyte lysate test as a rapid indicator of microbial quality (1979) (29)
Production of Lysozyme by Staphylococci and Its Correlation with Three Other Extracellular Substances (1966) (29)
Foodborne Gastroenteritis Caused by Salmonella and Shigella (1998) (28)
Rapid Estimation of Microbial Numbers in Fresh Ground Beef by Use of the Limulus Test. (1981) (26)
Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled beef and aged beef. (1966) (25)
Incidence of Yeasts in Fresh Ground Beef and Their Ratios to Bacteria (1981) (25)
High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms (1998) (25)
Fermentation and Fermented Dairy Products (1998) (24)
Do background microorganisms play a role in the safety of fresh foods (1997) (24)
Characterization and identification of yeasts from fresh and spoiled ground beef (1984) (22)
Fresh Meats and Poultry (1998) (22)
Foodborne Gastroenteritis Caused by Escherichia coli (1998) (20)
Radiation Preservation of Foods and Nature of Microbial Radiation Resistance (1998) (20)
EVALUATION OF THE EXTRACT-RELEASE VOLUME PHENOMENON AS A RAPID TEST FOR DETECTING SPOILAGE IN BEEF. (1964) (20)
Antimicrobial Properties of α-Dicarbonyl and Related Compounds. (1983) (19)
Food Preservation with Modified Atmospheres (2000) (19)
RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY OF MEATS AND MICROBIAL QUALITY. (1965) (18)
Effect of Diacetyl on Foodborne Microorganisms (1982) (18)
A review of recent taxonomic changes in seven genera of bacteria commonly found in foods. (2003) (18)
Further studies on staphylococci in meats. III. Occurrence and characteristics of coagulase-positive strains from a variety of nonfrozen market cuts. (1962) (17)
Relationship between Meat Swelling, Viscosity, Extract-release Volume, and Water-holding Capacity in Evaluating Beef Microbiol Quality (1969) (17)
Application of Polyacrylamide Gel Electrophoresis to the Characterization and Identification of Arthrobacter Species (1980) (16)
Relationship between amino sugars and meat microbial quality. (1969) (16)
The Relative Efficacy of Six Selective Media in Isolating Coagulase Positive Staphylococci from Meats (1963) (14)
Spoilage of Fresh and Processed Meats, Poultry, and Seafood (1992) (14)
Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5-7 degrees C. (2003) (14)
Culture medium for selective isolation and enumeration of Gram-negative bacteria from ground meats (1981) (13)
Fermented Foods and Related Products of Fermentation (1992) (13)
The tentative recognition of psychrotrophic Gram-negative bacteria in 48 h by their surface growth at 10°C (1987) (13)
Incidence of Moraxella and other gram-negative, oxidase-positive bacteria in fresh and spoiled ground beef (1985) (12)
Culture, Microscopic, and Sampling Methods (1998) (12)
Effects of diacetyl and carbon dioxide on spoilage microflora in ground beef. (2002) (12)
Food Poisoning Caused by Gram-Positive Sporeforming Bacteria (1992) (12)
Incidence and Properties of Coagulase-positive Staphylococci in Certain Market Meats as Determined on Three Selective Media (1961) (11)
Comparison for four methods for extracting periplasmic proteins (1989) (11)
Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented (2000) (11)
Introduction to Foodborne Pathogens (2000) (10)
Incidence and Types of Microorganisms in Foods (1992) (10)
Miscellaneous Food Products (1998) (9)
Comparison of direct serial dilution and most-probable-number methods for determining endotoxins in meats by the Limulus amoebocyte lysate test (1980) (9)
Relationships between sensory test scores, bacterial numbers, and ERV on paired-raw and -cooked ground beef from freshness to spoilage (1966) (9)
ANTIGENICITY OF SALT‐SOLUBLE BEEF MUSCLE PROTEINS HELD FROM FRESHNESS TO SPOILAGE AT LOW TEMPERATURES (1970) (8)
Bioassay and Related Methods (1998) (8)
Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms (1998) (8)
Preservation of Foods by Drying (2000) (7)
Response of the Phenomena of Extract-Release Volume and Water-Holding Capacity to Irradiated Beef (1967) (7)
Studies on the Mode of Action of Chlortetracycline in the Preservation of Beef (1957) (7)
Spoilage of Fruits and Vegetables (1992) (7)
Some Characteristics of Coagulase‐Positive Staphylococci from Market Meats Relative to Their Origins Into the Meatsa,b (1961) (7)
Antimicrobial food preservatives (1995) (6)
The effect of chlortetracycline on the microflora of beef, and studies on the mode of action of this antibiotic in meat preservation. (1956) (6)
Further Studies on Staphylococci in Meats, (1962) (6)
Use of a Plating Method to Estimate Extracellular Protein Production by Staphylococci (1971) (5)
Foodborne Gastroenteritis Caused by Salmonella, Shigella, and Escherichia (1992) (5)
Two Methods for Determining Extract Release Volume (ERV) of Fresh and Spoiled Beef and Poultry Meats (1990) (5)
Viruses and Some Other Proven and Suspected Foodborne Biohazards (2000) (5)
Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species (1998) (4)
Ineffectiveness of Crystal Violet Tetrazolium Agar for Determining Psychrotrophic Gram-Negative Bacteria. (1987) (4)
Effect of Borate on the Growth of Coagulase-Positive and Coagulase-Negative Staphylococci (1970) (4)
Relationship Between Water-Holding Capacity of Meats and Microbial Quality (1965) (4)
Relationship between the phenomena of extract-release volume and water-holding capacity of meats as simple and rapid methods for determining microbial quality of beef. (1966) (3)
The effect of phenylglyoxal on Clostridium sporogenes (1993) (3)
Physical, Chemical, Molecular, and Immunological Methods (2000) (3)
Black Ph.D.'s (1975) (3)
Spoilage of Miscellaneous Foods (1992) (3)
Natural Microbial Ecosystems and Their Progression in Fresh Foods (2009) (3)
MODERN FOOD MICRO-BIOLOGY (2016) (2)
Black Americans in the Sciences (1977) (2)
The Microbial Spoilage of Foods (1986) (2)
History of Microorganisms in Food (1998) (2)
The inhibition in beef of chlortetracycline-resistant bacteria by sub-bacteriostatic concentrations of the antibiotic. (1958) (2)
HYDRATION CAPACITY AS AN INNDEX OF SHRIMP MICROBIAL QUALITY (2008) (2)
Microbiological Safety of Foods (1992) (1)
Foodborne Animal Parasites (1998) (1)
Viruses and Other Foodborne Biohazards (1998) (1)
Fresh and Fermented Fruit and Vegetable Products (1998) (1)
Relationship Between Amino Sugars and Meat Microbial Quality (1969) (1)
Use of a Titrimetric Method to Assess the Bacterial Spoilage of Fresh Beef (1970) (1)
Other Proved and Suspected Foodborne Agents: Mycotoxins, Viruses, Aeromonas, Plesiomonas, Scombroid, and Paralytic Shellfish Poisonings (1992) (1)
Culture MediumforSelective Isolation andEnumeration of Gram-Negative Bacteria fromGroundMeatst (1981) (1)
Studies on the development of chlortetracycline-resistant staphylococci in chlortetracyclin-treated beef. (1960) (1)
MICROBIOLOGICAL ANALYSIS | Total Bacterial Count (2004) (1)
The HACCP System and Food Safety (1998) (1)
Determining Endotoxin Content ofGroundBeefbythe Limulus Amoebocyte Lysate TestasaRapidIndicator of Microbial Quality (1979) (0)
Studies on the Mode of Action of Chlortetracycline in the Preservation of Beef1'2 (2005) (0)
Evaluation of the Extract-Release Volume Phenomenon as a Rapid Test for Detecting Spoilage in Beef (1964) (0)
INHIBITION OF STAPHYLOCOCCAL BACTERIOPHAGES BY TRYPAN BLUE AND TRYPAN BLUE – CALCIUM COMBINATIONS (1967) (0)
HEXOSAMINE PRODUCTION BY PSYCHROTROPHIC FOOD‐SPOILAGE BACTERIA UNDER VARYING GROWTH CONDITIONS (1977) (0)
FateofFreeAminoAcidsandNucleotides in Spoiling Beef (1967) (0)
Other Food Preservation Methods (2000) (0)
Rapid Determination of Microbial Numbers in Foods. (1982) (0)
Title: Modern Food Microbiology (Fourth Edition) (1993) (0)
Processed Meats and Poultry (1998) (0)
Physical, Chemical, and Immunologic Methods (1992) (0)
Fate of Free Amino Acids and Nucleotides in Spoiling Beef (0)
Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures (1967) (0)
Response of the Extract-Release Volume and Water-Holding Capacity Phenomena to Microbiologically Spoiled Beef and Aged Beef (0)
Incidence ofAcinetobacter spp.andOtherGram-Negative, Oxidase- Negative Bacteria inFreshandSpoiled GroundBeeft (1985) (0)
The Inhibition in Beef of Chlortetracycline-Resistant Bacteria by Sub-Bacteriostatic Concentrations of the Antibiotic (1958) (0)
Comparison ofHomogenizing, Shaking, andBlending onthe Recovery ofMicroorganisms andEndotoxins fromFreshand Frozen GroundBeefasAssessed byPlate Counts andthe Limulus Amoebocyte Lysate Testt (1979) (0)
Further Studies on Staphylococci in Meats, (1962) (0)

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