252 related articles for article (PubMed ID: 23905794)
21. Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat.
Shearer AE; Dunne CP; Sikes A; Hoover DG
J Food Prot; 2000 Nov; 63(11):1503-10. PubMed ID: 11079691
[TBL] [Abstract][Full Text] [Related]
22. Inactivation of non-proteolytic Clostridium botulinum type E in low-acid foods and phosphate buffer by heat and pressure.
Maier MB; Schweiger T; Lenz CA; Vogel RF
PLoS One; 2018; 13(7):e0200102. PubMed ID: 29969482
[TBL] [Abstract][Full Text] [Related]
23. Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores.
Gao YL; Ju XR
J Microbiol Methods; 2008 Jan; 72(1):20-8. PubMed ID: 18068839
[TBL] [Abstract][Full Text] [Related]
24. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments.
Van Opstal I; Bagamboula CF; Vanmuysen SC; Wuytack EY; Michiels CW
Int J Food Microbiol; 2004 Apr; 92(2):227-34. PubMed ID: 15109800
[TBL] [Abstract][Full Text] [Related]
25. Strategy to inactivate Clostridium perfringens spores in meat products.
Akhtar S; Paredes-Sabja D; Torres JA; Sarker MR
Food Microbiol; 2009 May; 26(3):272-7. PubMed ID: 19269568
[TBL] [Abstract][Full Text] [Related]
26. Rapid detection and quantitation of dipicolinic acid from Clostridium botulinum spores using mixed-mode liquid chromatography-tandem mass spectrometry.
Redan BW; Morrissey TR; Rolfe CA; Aguilar VL; Skinner GE; Reddy NR
Anal Bioanal Chem; 2022 Mar; 414(8):2767-2774. PubMed ID: 35106614
[TBL] [Abstract][Full Text] [Related]
27. Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods.
Reddy NR; Morrissey TR; Aguilar VL; Schill KM; Skinner GE
J Food Prot; 2021 Mar; 84(3):442-448. PubMed ID: 33125074
[TBL] [Abstract][Full Text] [Related]
28. Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures.
Mah JH; Kang DH; Tang J
J Food Sci; 2009; 74(1):M23-7. PubMed ID: 19200102
[TBL] [Abstract][Full Text] [Related]
29. Inactivation of Bacillus spores by the combination of moderate heat and low hydrostatic pressure in ketchup and potage.
Islam MS; Inoue A; Igura N; Shimoda M; Hayakawa I
Int J Food Microbiol; 2006 Mar; 107(2):124-30. PubMed ID: 16260058
[TBL] [Abstract][Full Text] [Related]
30. Thermal destruction of Clostridium botulinum spores suspended in tomato juice in aluminum thermal death time tubes.
Odlaug TE; Pflug IJ
Appl Environ Microbiol; 1977 Jul; 34(1):23-9. PubMed ID: 329760
[TBL] [Abstract][Full Text] [Related]
31. Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment.
Boix E; Coroller L; Couvert O; Planchon S; van Vliet AHM; Brunt J; Peck MW; Rasetti-Escargueil C; Lemichez E; Popoff MR; André S
Food Microbiol; 2022 Sep; 106():104055. PubMed ID: 35690448
[TBL] [Abstract][Full Text] [Related]
32. Change of thermal inactivation of Clostridium botulinum spores during rice cooking.
Konagaya Y; Urakami H; Hoshino J; Kobayashi A; Sasagawa A; Yamazaki A; Kozaki S; Tanaka N
J Food Prot; 2009 Nov; 72(11):2400-6. PubMed ID: 19903408
[TBL] [Abstract][Full Text] [Related]
33. Risk assessment of proteolytic Clostridium botulinum in canned foie gras.
Membré JM; Diao M; Thorin C; Cordier G; Zuber F; André S
Int J Food Microbiol; 2015 Oct; 210():62-72. PubMed ID: 26093992
[TBL] [Abstract][Full Text] [Related]
34. Effect of small, acid-soluble proteins on spore resistance and germination under a combination of pressure and heat treatment.
Lee JK; Movahedi S; Harding SE; Mackey BM; Waites WM
J Food Prot; 2007 Sep; 70(9):2168-71. PubMed ID: 17900098
[TBL] [Abstract][Full Text] [Related]
35. Screening foods for processing-resistant bacterial spores and characterization of a pressure- and heat-resistant Bacillus licheniformis isolate.
Ahn J; Balasubramaniam VM
J Food Prot; 2014 Jun; 77(6):948-54. PubMed ID: 24853517
[TBL] [Abstract][Full Text] [Related]
36. Effect of lysozyme concentration, heating at 90 degrees C, and then incubation at chilled temperatures on growth from spores of non-proteolytic Clostridium botulinum.
Peck MW; Fernandez PS
Lett Appl Microbiol; 1995 Jul; 21(1):50-4. PubMed ID: 7662337
[TBL] [Abstract][Full Text] [Related]
37. Non-linear pressure/temperature-dependence of high pressure thermal inactivation of proteolytic Clostridium botulinum type B in foods.
Maier MB; Lenz CA; Vogel RF
PLoS One; 2017; 12(10):e0187023. PubMed ID: 29073204
[TBL] [Abstract][Full Text] [Related]
38. Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce.
Vercammen A; Vivijs B; Lurquin I; Michiels CW
Int J Food Microbiol; 2012 Jan; 152(3):162-7. PubMed ID: 21421274
[TBL] [Abstract][Full Text] [Related]
39. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll.
Byrne B; Dunne G; Bolton DJ
Food Microbiol; 2006 Dec; 23(8):803-8. PubMed ID: 16943086
[TBL] [Abstract][Full Text] [Related]
40. Synergistic effects of high hydrostatic pressure, mild heating, and amino acids on germination and inactivation of Clostridium sporogenes spores.
Ishimori T; Takahashi K; Goto M; Nakagawa S; Kasai Y; Konagaya Y; Batori H; Kobayashi A; Urakami H
Appl Environ Microbiol; 2012 Dec; 78(23):8202-7. PubMed ID: 22983975
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]