84 related articles for article (PubMed ID: 22863078)
1. High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio.
de Alba M; Bravo D; Medina M
Meat Sci; 2012 Dec; 92(4):823-8. PubMed ID: 22863078
[TBL] [Abstract][Full Text] [Related]
2. Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.
Bravo D; de Alba M; Medina M
Food Microbiol; 2014 Aug; 41():27-32. PubMed ID: 24750810
[TBL] [Abstract][Full Text] [Related]
3. The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio.
Vaudagna SR; Gonzalez CB; Guignon B; Aparicio C; Otero L; Sanz PD
Meat Sci; 2012 Dec; 92(4):575-81. PubMed ID: 22749447
[TBL] [Abstract][Full Text] [Related]
4. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham.
de Alba M; Montiel R; Bravo D; Gaya P; Medina M
Meat Sci; 2012 Jun; 91(2):173-8. PubMed ID: 22330945
[TBL] [Abstract][Full Text] [Related]
5. Impact of storage time and temperature on thermal inactivation of Salmonella Enteritidis PT 30 on oil-roasted almonds.
Abd SJ; McCarthy KL; Harris LJ
J Food Sci; 2012 Jan; 77(1):M42-7. PubMed ID: 22260116
[TBL] [Abstract][Full Text] [Related]
6. Treatment of Salmonella-Contaminated Eggs and Pork with a Broad-Spectrum, Single Bacteriophage: Assessment of Efficacy and Resistance Development.
Hong Y; Schmidt K; Marks D; Hatter S; Marshall A; Albino L; Ebner P
Foodborne Pathog Dis; 2016 Dec; 13(12):679-688. PubMed ID: 27768383
[TBL] [Abstract][Full Text] [Related]
7. Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.
Argyri AA; Papadopoulou OS; Nisiotou A; Tassou CC; Chorianopoulos N
Food Microbiol; 2018 Apr; 70():55-64. PubMed ID: 29173640
[TBL] [Abstract][Full Text] [Related]
8. Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments.
Morales P; Calzada J; Rodríguez B; De Paz M; Nuñez M
Foodborne Pathog Dis; 2009 Jun; 6(5):577-81. PubMed ID: 19388832
[TBL] [Abstract][Full Text] [Related]
9. High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio.
Realini CE; Guàrdia MD; Garriga M; Pérez-Juan M; Arnau J
Meat Sci; 2011 Jul; 88(3):542-7. PubMed ID: 21382672
[TBL] [Abstract][Full Text] [Related]
10. Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango (Mangifera indica L.) pulp: growth, survival and cross-contamination.
Penteado AL; de Castro MF; Rezende AC
J Sci Food Agric; 2014 Oct; 94(13):2746-51. PubMed ID: 25328926
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami.
Porto-Fett AC; Call JE; Shoyer BE; Hill DE; Pshebniski C; Cocoma GJ; Luchansky JB
Int J Food Microbiol; 2010 May; 140(1):61-75. PubMed ID: 20207436
[TBL] [Abstract][Full Text] [Related]
12. Maintenance of safety and quality of refrigerated ready-to-cook seasoned ground beef product (meatball) by combining gamma irradiation with modified atmosphere packaging.
Gunes G; Ozturk A; Yilmaz N; Ozcelik B
J Food Sci; 2011 Aug; 76(6):M413-20. PubMed ID: 22417512
[TBL] [Abstract][Full Text] [Related]
13. Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg.
Bari ML; Ukuku DO; Mori M; Kawamoto S; Yamamoto K
Foodborne Pathog Dis; 2008 Apr; 5(2):175-82. PubMed ID: 18377201
[TBL] [Abstract][Full Text] [Related]
14. Water pressure effectively reduces Salmonella enterica serovar enteritidis on the surface of raw almonds.
Willford J; Mendonca A; Goodridge LD
J Food Prot; 2008 Apr; 71(4):825-9. PubMed ID: 18468041
[TBL] [Abstract][Full Text] [Related]
15. K-lactate and high pressure effects on the safety and quality of restructured hams.
Fulladosa E; Sala X; Gou P; Garriga M; Arnau J
Meat Sci; 2012 May; 91(1):56-61. PubMed ID: 22226361
[TBL] [Abstract][Full Text] [Related]
16. A multipathogen selective enrichment broth for simultaneous growth of Salmonella enterica serovar Enteritidis, Staphylococcus aureus, and Listeria monocytogenes.
Yu YG; Wu H; Liu YY; Li SL; Yang XQ; Xiao XL
Can J Microbiol; 2010 Jul; 56(7):585-97. PubMed ID: 20651858
[TBL] [Abstract][Full Text] [Related]
17. Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C.
Monfort S; Gayán E; Condón S; Raso J; Alvarez I
Int J Food Microbiol; 2011 Feb; 145(2-3):476-82. PubMed ID: 21329997
[TBL] [Abstract][Full Text] [Related]
18. Kinetics model comparison for the inactivation of Salmonella serotypes Enteritidis and Oranienburg in 10% salted liquid whole egg.
Gurtler JB; Marks HM; Bailey RB; Juneja V; Jones DR
Foodborne Pathog Dis; 2013 Jun; 10(6):492-9. PubMed ID: 23763579
[TBL] [Abstract][Full Text] [Related]
19. Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds.
Bari L; Nei D; Sotome I; Nishina IY; Hayakawa F; Isobe S; Kawamoto S
Foodborne Pathog Dis; 2010 Jul; 7(7):845-50. PubMed ID: 20367332
[TBL] [Abstract][Full Text] [Related]
20. Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut products.
Grasso EM; Somerville JA; Balasubramaniam VM; Lee K
J Food Sci; 2010 Oct; 75(8):E522-6. PubMed ID: 21535491
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]