169 related articles for article (PubMed ID: 16995514)
1. Daily variability of Listeria contamination patterns in a cold-smoked salmon processing operation.
Hu Y; Gall K; Ho A; Ivanek R; Gröhn YT; Wiedmann M
J Food Prot; 2006 Sep; 69(9):2123-33. PubMed ID: 16995514
[TBL] [Abstract][Full Text] [Related]
2. Longitudinal studies on Listeria in smoked fish plants: impact of intervention strategies on contamination patterns.
Lappi VR; Thimothe J; Nightingale KK; Gall K; Scott VN; Wiedmann M
J Food Prot; 2004 Nov; 67(11):2500-14. PubMed ID: 15553634
[TBL] [Abstract][Full Text] [Related]
3. Tracking of Listeria monocytogenes in smoked fish processing plants.
Thimothe J; Nightingale KK; Gall K; Scott VN; Wiedmann M
J Food Prot; 2004 Feb; 67(2):328-41. PubMed ID: 14968966
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Processing plant and machinery sanitation and hygiene practices associate with Listeria monocytogenes occurrence in ready-to-eat fish products.
Aalto-Araneda M; Lundén J; Markkula A; Hakola S; Korkeala H
Food Microbiol; 2019 Sep; 82():455-464. PubMed ID: 31027805
[TBL] [Abstract][Full Text] [Related]
6. Listeria monocytogenes contamination patterns for the smoked fish processing environment and for raw fish.
Hoffman AD; Gall KL; Norton DM; Wiedmann M
J Food Prot; 2003 Jan; 66(1):52-60. PubMed ID: 12540181
[TBL] [Abstract][Full Text] [Related]
7. Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.
Porsby CH; Vogel BF; Mohr M; Gram L
Int J Food Microbiol; 2008 Mar; 122(3):287-95. PubMed ID: 18279988
[TBL] [Abstract][Full Text] [Related]
8. Tracing Listeria monocytogenes isolates from cold-smoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresis.
Gudmundsdóttir S; Gudbjörnsdóttir B; Lauzon HL; Einarsson H; Kristinsson KG; Kristjánsson M
Int J Food Microbiol; 2005 May; 101(1):41-51. PubMed ID: 15878405
[TBL] [Abstract][Full Text] [Related]
9. Impact of intervention strategies on Listeria contamination patterns in crawfish processing plants: a longitudinal study.
Lappi VR; Thimothe J; Walker J; Bell J; Gall K; Moody MW; Wiedmann M
J Food Prot; 2004 Jun; 67(6):1163-9. PubMed ID: 15222544
[TBL] [Abstract][Full Text] [Related]
10. Examination of Listeria monocytogenes in Seafood Processing Facilities and Smoked Salmon in the Republic of Ireland.
Leong D; Alvarez-Ordóñez A; Zaouali S; Jordan K
J Food Prot; 2015 Dec; 78(12):2184-90. PubMed ID: 26613913
[TBL] [Abstract][Full Text] [Related]
11. Contamination patterns of Listeria monocytogenes in cold-smoked pork processing.
Bērziņš A; Hellström S; Siliņš I; Korkeala H
J Food Prot; 2010 Nov; 73(11):2103-9. PubMed ID: 21219726
[TBL] [Abstract][Full Text] [Related]
12. Prevalence and survival of Listeria monocytogenes in Danish aquatic and fish-processing environments.
Hansen CH; Vogel BF; Gram L
J Food Prot; 2006 Sep; 69(9):2113-22. PubMed ID: 16995513
[TBL] [Abstract][Full Text] [Related]
13. Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.
Tomé E; Gibbs PA; Teixeira PC
Int J Food Microbiol; 2008 Feb; 121(3):285-94. PubMed ID: 18068846
[TBL] [Abstract][Full Text] [Related]
14. Virulence of Listeria monocytogenes isolates from humans and smoked salmon, peeled shrimp, and their processing environments.
Gudmundsdóttir S; Roche SM; Kristinsson KG; Kristjánsson M
J Food Prot; 2006 Sep; 69(9):2157-60. PubMed ID: 16995518
[TBL] [Abstract][Full Text] [Related]
15. Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy.
Di Ciccio P; Meloni D; Festino AR; Conter M; Zanardi E; Ghidini S; Vergara A; Mazzette R; Ianieri A
Int J Food Microbiol; 2012 Aug; 158(1):79-84. PubMed ID: 22819714
[TBL] [Abstract][Full Text] [Related]
16. Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood.
Jørgensen LV; Huss HH
Int J Food Microbiol; 1998 Jun; 42(1-2):127-31. PubMed ID: 9706805
[TBL] [Abstract][Full Text] [Related]
17. Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked salmon.
Kang J; Tang S; Liu RH; Wiedmann M; Boor KJ; Bergholz TM; Wang S
J Food Prot; 2012 Sep; 75(9):1619-26. PubMed ID: 22947469
[TBL] [Abstract][Full Text] [Related]
18. Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon.
Chau ML; Aung KT; Hapuarachchi HC; Lee PS; Lim PY; Kang JS; Ng Y; Yap HM; Yuk HG; Gutiérrez RA; Ng LC
BMC Microbiol; 2017 Feb; 17(1):46. PubMed ID: 28245788
[TBL] [Abstract][Full Text] [Related]
19. Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon.
Lebow NK; DesRocher LD; Younce FL; Zhu MJ; Ross CF; Smith DM
J Food Sci; 2017 Dec; 82(12):2977-2986. PubMed ID: 29083492
[TBL] [Abstract][Full Text] [Related]
20. Molecular typing to trace Listeria monocytogenes isolated from cold-smoked fish to a contamination source in a processing plant.
Nakamura H; Tokuda Y; Sono A; Koyama T; Ogasawara J; Hase A; Haruki K; Nishikawa Y
J Food Prot; 2006 Apr; 69(4):835-41. PubMed ID: 16629026
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
