213 related articles for article (PubMed ID: 25627752)
1. The antimicrobial effect of spice-based marinades against Campylobacter jejuni on contaminated fresh broiler wings.
Zakarienė G; Rokaitytė A; Ramonaitė S; Novoslavskij A; Mulkytė K; Zaborskienė G; Malakauskas M
J Food Sci; 2015 Mar; 80(3):M627-34. PubMed ID: 25627752
[TBL] [Abstract][Full Text] [Related]
2. Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings.
Thanissery R; Smith DP
Poult Sci; 2014 May; 93(5):1258-62. PubMed ID: 24795320
[TBL] [Abstract][Full Text] [Related]
3. Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter.
Isohanni P; Alter T; Saris P; Lyhs U
Poult Sci; 2010 Dec; 89(12):2704-10. PubMed ID: 21076110
[TBL] [Abstract][Full Text] [Related]
4. Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
Birk T; Grønlund AC; Christensen BB; Knøchel S; Lohse K; Rosenquist H
J Food Prot; 2010 Feb; 73(2):258-65. PubMed ID: 20132670
[TBL] [Abstract][Full Text] [Related]
5. Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.
Park NY; Hong SH; Yoon KS
Poult Sci; 2014 Mar; 93(3):719-27. PubMed ID: 24604867
[TBL] [Abstract][Full Text] [Related]
6. Reduction of Campylobacter jejuni on chicken wings by chemical treatments.
Zhao T; Doyle MP
J Food Prot; 2006 Apr; 69(4):762-7. PubMed ID: 16629017
[TBL] [Abstract][Full Text] [Related]
7. Effect of Plant Antimicrobial Agents Containing Marinades on Storage Stability and Microbiological Quality of Broiler Chicken Cuts Packed with Modified Atmosphere Packaging.
Alakomi HL; Maukonen J; Honkapää K; Storgårds E; Quirin KW; Yang B; Saarela M
J Food Prot; 2017 Oct; 80(10):1689-1696. PubMed ID: 28885049
[TBL] [Abstract][Full Text] [Related]
8. Reduction of Campylobacter jejuni on poultry by low-temperature treatment.
Zhao T; Ezeike GO; Doyle MP; Hung YC; Howell RS
J Food Prot; 2003 Apr; 66(4):652-5. PubMed ID: 12696690
[TBL] [Abstract][Full Text] [Related]
9. Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken.
Ismail SA; Dea T; Abd El-Rahman H; Yassien MA; Beuchat LR
Int J Food Microbiol; 2001 Feb; 64(1-2):13-9. PubMed ID: 11252495
[TBL] [Abstract][Full Text] [Related]
10. Use of Caprylic Acid in Broiler Chickens: Effect on Campylobacter jejuni.
Hovorková P; Skřivanová E
Foodborne Pathog Dis; 2015 Aug; 12(8):712-8. PubMed ID: 26114373
[TBL] [Abstract][Full Text] [Related]
11. A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat.
González M; Skandamis PN; Hänninen ML
Int J Food Microbiol; 2009 Nov; 136(1):52-8. PubMed ID: 19833401
[TBL] [Abstract][Full Text] [Related]
12. Sodium metasilicate affects growth of Campylobacter jejuni in fresh, boneless, uncooked chicken breast fillets stored at 4 degrees Celsius for 7 days.
Sharma CS; Williams SK; Schneider KR; Schmidt RH; Rodrick GE
Poult Sci; 2012 Sep; 91(9):2324-9. PubMed ID: 22912470
[TBL] [Abstract][Full Text] [Related]
13. Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract.
Olaimat AN; Fang Y; Holley RA
Int J Food Microbiol; 2014 Sep; 187():77-82. PubMed ID: 25058687
[TBL] [Abstract][Full Text] [Related]
14. Carvacrol antimicrobial wash treatments reduce Campylobacter jejuni and aerobic bacteria on broiler chicken skin.
Shrestha S; Wagle BR; Upadhyay A; Arsi K; Donoghue DJ; Donoghue AM
Poult Sci; 2019 Sep; 98(9):4073-4083. PubMed ID: 30993343
[TBL] [Abstract][Full Text] [Related]
15. Trends in occurrence of antimicrobial resistance in Campylobacter jejuni isolates from broiler chickens, broiler chicken meat, and human domestically acquired cases and travel associated cases in Denmark.
Skjøt-Rasmussen L; Ethelberg S; Emborg HD; Agersø Y; Larsen LS; Nordentoft S; Olsen SS; Ejlertsen T; Holt H; Nielsen EM; Hammerum AM
Int J Food Microbiol; 2009 May; 131(2-3):277-9. PubMed ID: 19345436
[TBL] [Abstract][Full Text] [Related]
16. Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets.
Nisiotou A; Chorianopoulos NG; Gounadaki A; Panagou EZ; Nychas GJ
Int J Food Microbiol; 2013 Jun; 164(2-3):119-27. PubMed ID: 23669095
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of a polysaccharide conjugate vaccine to reduce colonization by Campylobacter jejuni in broiler chickens.
Hodgins DC; Barjesteh N; St Paul M; Ma Z; Monteiro MA; Sharif S
BMC Res Notes; 2015 Jun; 8():204. PubMed ID: 26032784
[TBL] [Abstract][Full Text] [Related]
18. Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer.
Rajkovic A; Tomic N; Smigic N; Uyttendaele M; Ragaert P; Devlieghere F
Int J Food Microbiol; 2010 Jun; 140(2-3):201-6. PubMed ID: 20434228
[TBL] [Abstract][Full Text] [Related]
19. Tracking Campylobacter contamination along a broiler chicken production chain from the farm level to retail in China.
Ma L; Wang Y; Shen J; Zhang Q; Wu C
Int J Food Microbiol; 2014 Jul; 181():77-84. PubMed ID: 24831929
[TBL] [Abstract][Full Text] [Related]
20. Combined steam and ultrasound treatment of broilers at slaughter: a promising intervention to significantly reduce numbers of naturally occurring campylobacters on carcasses.
Musavian HS; Krebs NH; Nonboe U; Corry JE; Purnell G
Int J Food Microbiol; 2014 Apr; 176():23-8. PubMed ID: 24561390
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]