240 related articles for article (PubMed ID: 15077880)
41. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
Mataragas M; Skandamis PN; Drosinos EH
Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
[TBL] [Abstract][Full Text] [Related]
42. Pathogenic psychrotolerant sporeformers: an emerging challenge for low-temperature storage of minimally processed foods.
Markland SM; Farkas DF; Kniel KE; Hoover DG
Foodborne Pathog Dis; 2013 May; 10(5):413-9. PubMed ID: 23536982
[TBL] [Abstract][Full Text] [Related]
43. [High pressure processing of spices in atmosphere of helium for decrease of microbiological contamination].
Windyga B; Fonberg-Broczek M; Sciezyńska H; Skapska S; Górecka K; Grochowska A; Morawski A; Szczepek J; Karłowski K; Porowski S
Rocz Panstw Zakl Hig; 2008; 59(4):437-43. PubMed ID: 19227255
[TBL] [Abstract][Full Text] [Related]
44. Effects of pressurization on some contamination flora in beef pate.
Gogus U
J Food Sci; 2012 Oct; 77(10):M550-9. PubMed ID: 22924817
[TBL] [Abstract][Full Text] [Related]
45. Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.
Lindström M; Kiviniemi K; Korkeala H
Int J Food Microbiol; 2006 Apr; 108(1):92-104. PubMed ID: 16480785
[TBL] [Abstract][Full Text] [Related]
46. Yeast spoilage of bakery products and ingredients.
Legan JD; Voysey PA
J Appl Bacteriol; 1991 May; 70(5):361-71. PubMed ID: 1874683
[No Abstract] [Full Text] [Related]
47. Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.
Gómez-López VM; Ragaert P; Ryckeboer J; Jeyachchandran V; Debevere J; Devlieghere F
Int J Food Microbiol; 2007 Jun; 117(1):91-8. PubMed ID: 17459505
[TBL] [Abstract][Full Text] [Related]
48. Fate of Escherichia coli O157:H7, Salmonella and Listeria innocua on minimally-processed peaches under different storage conditions.
Alegre I; Abadias M; Anguera M; Usall J; Viñas I
Food Microbiol; 2010 Oct; 27(7):862-8. PubMed ID: 20688227
[TBL] [Abstract][Full Text] [Related]
49. Improving the microbiological safety and quality of aquatic products using nonthermal processing.
Xie Y; Zhang J; Zhang P; Regenstein JM; Liu D; Zhou P
Compr Rev Food Sci Food Saf; 2024 May; 23(3):e13368. PubMed ID: 38720574
[TBL] [Abstract][Full Text] [Related]
50. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.
Gómez-López VM; Devlieghere F; Ragaert P; Debevere J
Int J Food Microbiol; 2007 May; 116(2):221-7. PubMed ID: 17306398
[TBL] [Abstract][Full Text] [Related]
51. Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures.
Patterson MF; McKay AM; Connolly M; Linton M
Food Microbiol; 2010 Apr; 27(2):266-73. PubMed ID: 20141945
[TBL] [Abstract][Full Text] [Related]
52. Spore-forming bacteria responsible for food spoilage.
André S; Vallaeys T; Planchon S
Res Microbiol; 2017 May; 168(4):379-387. PubMed ID: 27989764
[TBL] [Abstract][Full Text] [Related]
53. Occurrence of xerophilic fungi in bakery gingerbread production.
Vytrasová J; Pribánová P; Marvanová L
Int J Food Microbiol; 2002 Jan; 72(1-2):91-6. PubMed ID: 11843418
[TBL] [Abstract][Full Text] [Related]
54. Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin.
Del Torre M; Stecchini ML; Braconnier A; Peck MW
Int J Food Microbiol; 2004 Nov; 96(2):115-31. PubMed ID: 15364467
[TBL] [Abstract][Full Text] [Related]
55. Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage.
Valerio F; De Bellis P; Lonigro SL; Visconti A; Lavermicocca P
Int J Food Microbiol; 2008 Mar; 122(3):328-32. PubMed ID: 18261817
[TBL] [Abstract][Full Text] [Related]
56. Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature.
Nuin M; Alfaro B; Cruz Z; Argarate N; George S; Le Marc Y; Olley J; Pin C
Int J Food Microbiol; 2008 Oct; 127(3):193-9. PubMed ID: 18692267
[TBL] [Abstract][Full Text] [Related]
57. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture.
Melero B; Diez AM; Rajkovic A; Jaime I; Rovira J
Int J Food Microbiol; 2012 Aug; 158(2):107-12. PubMed ID: 22831819
[TBL] [Abstract][Full Text] [Related]
58. The occurrence of spoilage yeasts in cream-filled bakery products.
Osimani A; Milanović V; Taccari M; Cardinali F; Pasquini M; Aquilanti L; Clementi F
J Sci Food Agric; 2017 Apr; 97(6):1819-1827. PubMed ID: 27487768
[TBL] [Abstract][Full Text] [Related]
59. Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.
Valerio F; Di Biase M; Huchet V; Desriac N; Lonigro SL; Lavermicocca P; Sohier D; Postollec F
Food Microbiol; 2015 Feb; 45(Pt A):2-9. PubMed ID: 25481056
[TBL] [Abstract][Full Text] [Related]
60. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis.
Parlapani FF; Kormas KA; Boziaris IS
J Sci Food Agric; 2015 Sep; 95(12):2386-94. PubMed ID: 25312872
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]