150 related articles for article (PubMed ID: 16216370)
21. Changes in growth, rRNA content, and cell morphology of Listeria monocytogenes induced by CO2 up- and downshift.
Jydegaard-Axelsen AM; Aaes-Jørgensen A; Koch AG; Jensen JS; Knøchel S
Int J Food Microbiol; 2005 Feb; 98(2):145-55. PubMed ID: 15681042
[TBL] [Abstract][Full Text] [Related]
22. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level.
González-Rodríguez MN; Sanz JJ; Santos JA; Otero A; García-López ML
Int J Food Microbiol; 2002 Jul; 77(1-2):161-8. PubMed ID: 12076034
[TBL] [Abstract][Full Text] [Related]
23. Prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4 degrees C.
Lappi VR; Ho A; Gall K; Wiedmann M
J Food Prot; 2004 May; 67(5):1022-6. PubMed ID: 15151244
[TBL] [Abstract][Full Text] [Related]
24. Presence, detection and growth of Listeria monocytogenes in seafoods: a review.
Ben Embarek PK
Int J Food Microbiol; 1994 Sep; 23(1):17-34. PubMed ID: 7811570
[TBL] [Abstract][Full Text] [Related]
25. Use of antimicrobial films and edible coatings incorporating chemical and biological preservatives to control growth of Listeria monocytogenes on cold smoked salmon.
Neetoo H; Mahomoodally F
Biomed Res Int; 2014; 2014():534915. PubMed ID: 25089272
[TBL] [Abstract][Full Text] [Related]
26. The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems.
Nilsson L; Ng YY; Christiansen JN; Jørgensen BL; Grótinum D; Gram L
J Appl Microbiol; 2004; 96(1):133-43. PubMed ID: 14678166
[TBL] [Abstract][Full Text] [Related]
27. Transcriptomic Analysis of the Adaptation of Listeria monocytogenes to Growth on Vacuum-Packed Cold Smoked Salmon.
Tang S; Orsi RH; den Bakker HC; Wiedmann M; Boor KJ; Bergholz TM
Appl Environ Microbiol; 2015 Oct; 81(19):6812-24. PubMed ID: 26209664
[TBL] [Abstract][Full Text] [Related]
28. Shelf-life boundaries of Listeria monocytogenes in cold smoked salmon during refrigerated storage and temperature abuse.
Huang L; Hwang CA; Sheen S
Food Res Int; 2023 Nov; 173(Pt 2):113362. PubMed ID: 37803703
[TBL] [Abstract][Full Text] [Related]
29. Control of bacterial pathogens during processing of cold-smoked and dried salmon strips.
Eklund MW; Peterson ME; Poysky FT; Paranjpye RN; Pelroy GA
J Food Prot; 2004 Feb; 67(2):347-51. PubMed ID: 14968968
[TBL] [Abstract][Full Text] [Related]
30. Effect of saline concentration, pH and growth temperature on the invasive capacity of Listeria monocytogenes.
Galdiero E; D'Isanto M; Aliberti F
Res Microbiol; 1997 May; 148(4):305-13. PubMed ID: 9765809
[TBL] [Abstract][Full Text] [Related]
31. Survival of listeria innocua in salmon following cold-smoke application.
Sabanadesan S; Lammerding AM; Griffiths MW
J Food Prot; 2000 Jun; 63(6):715-20. PubMed ID: 10852563
[TBL] [Abstract][Full Text] [Related]
32. Behavior of Listeria monocytogenes during processing and storage of experimentally contaminated hot-smoked trout.
Jemmi T; Keusch A
Int J Food Microbiol; 1992; 15(3-4):339-46. PubMed ID: 1419540
[TBL] [Abstract][Full Text] [Related]
33. Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters.
Leroi F; Joffraud JJ; Chevalier F; Cardinal M
J Appl Microbiol; 2001 Apr; 90(4):578-87. PubMed ID: 11309070
[TBL] [Abstract][Full Text] [Related]
34. Meta-analysis of food safety information based on a combination of a relational database and a predictive modeling tool.
Vialette M; Pinon A; Leporq B; Dervin C; Membré JM
Risk Anal; 2005 Feb; 25(1):75-83. PubMed ID: 15787758
[TBL] [Abstract][Full Text] [Related]
35. Risk factors for contamination of smoked salmon with Listeria monocytogenes during processing.
Rørvik LM; Skjerve E; Knudsen BR; Yndestad M
Int J Food Microbiol; 1997 Jul; 37(2-3):215-9. PubMed ID: 9310857
[TBL] [Abstract][Full Text] [Related]
36. Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5 degrees C storage predicted using factorial design.
Leroi F; Joffraud JJ
J Food Prot; 2000 Sep; 63(9):1222-7. PubMed ID: 10983796
[TBL] [Abstract][Full Text] [Related]
37. Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae.
Ravn Flodgaard L; Christensen AB; Molin S; Givskov M; Gram L
Int J Food Microbiol; 2003 Jul; 84(2):145-56. PubMed ID: 12781938
[TBL] [Abstract][Full Text] [Related]
38. Interactions of the bacteriocins sakacin P and nisin with food constituents.
Aasen IM; Markussen S; Møretrø T; Katla T; Axelsson L; Naterstad K
Int J Food Microbiol; 2003 Oct; 87(1-2):35-43. PubMed ID: 12927705
[TBL] [Abstract][Full Text] [Related]
39. Uncertainty distribution associated with estimating a proportion in microbial risk assessment.
Miconnet N; Cornu M; Beaufort A; Rosso L; Denis JB
Risk Anal; 2005 Feb; 25(1):39-48. PubMed ID: 15787755
[TBL] [Abstract][Full Text] [Related]
40. Characterization of Listeria monocytogenes isolated from production lines of fresh and cold-smoked fish.
Vaz-Velho M; Duarte G; McLauchlin J; Gibbs P
J Appl Microbiol; 2001 Sep; 91(3):556-62. PubMed ID: 11556924
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]