164 related articles for article (PubMed ID: 25647332)
1. Influence of storage temperature on growth of Penicillium polonicum and Penicillium glabrum and potential for deterioration of frozen chicken nuggets.
Saccomori F; Wigmann ÉF; Bernardi AO; Alcano-González Mde J; Copetti MV
Int J Food Microbiol; 2015 May; 200():1-4. PubMed ID: 25647332
[TBL] [Abstract][Full Text] [Related]
2. Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.
Wigmann ÉF; Moreira RC; Alvarenga VO; Sant'Ana AS; Copetti MV
Food Microbiol; 2016 May; 55():1-6. PubMed ID: 26742610
[TBL] [Abstract][Full Text] [Related]
3. Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility.
Wigmann ÉF; Jahn RC; Scherer CD; Saccomori F; Alcano-González MJ; Copetti MV
Food Microbiol; 2018 Apr; 70():42-48. PubMed ID: 29173638
[TBL] [Abstract][Full Text] [Related]
4. Thermal resistance of Salmonella serovars isolated from raw, frozen chicken nuggets/strips, nugget meat and pelleted broiler feed.
Bucher O; D'Aoust JY; Holley RA
Int J Food Microbiol; 2008 May; 124(2):195-8. PubMed ID: 18405991
[TBL] [Abstract][Full Text] [Related]
5. Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet.
Martínez L; Ros G; Nieto G
Poult Sci; 2020 Mar; 99(3):1491-1501. PubMed ID: 32111317
[TBL] [Abstract][Full Text] [Related]
6. Survival of salmonella in processed chicken products during frozen storage.
Dominguez SA; Schaffner DW
J Food Prot; 2009 Oct; 72(10):2088-92. PubMed ID: 19833031
[TBL] [Abstract][Full Text] [Related]
7. Effect of refrigerated and frozen storage on the survival of Campylobacter jejuni in cooked chicken meat breast.
Eideh AM; Al-Qadiri HM
J Food Sci; 2011; 76(1):M17-21. PubMed ID: 21535688
[TBL] [Abstract][Full Text] [Related]
8. Psychrophilic and mesophilic fungi in frozen food products.
KUEHN HH; GUNDERSON MF
Appl Microbiol; 1963 Jul; 11(4):352-6. PubMed ID: 13927344
[TBL] [Abstract][Full Text] [Related]
9. Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.
Morassi LLP; Bernardi AO; Amaral ALPM; Chaves RD; Santos JLP; Copetti MV; Sant'Ana AS
Food Res Int; 2018 Apr; 106():141-148. PubMed ID: 29579912
[TBL] [Abstract][Full Text] [Related]
10. Use of response surface methodology to optimise environmental stress conditions on Penicillium glabrum, a food spoilage mould.
Nevarez L; Vasseur V; Debaets S; Barbier G
Fungal Biol; 2010; 114(5-6):490-7. PubMed ID: 20943160
[TBL] [Abstract][Full Text] [Related]
11. [The hygiene of refrigerated and frozen foods].
Sinell HJ
Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med; 1989 Apr; 187(4-6):533-45. PubMed ID: 2500811
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of edible polymer coatings enriched with green tea extract on quality of chicken nuggets.
Kristam P; Eswarapragada NM; Bandi ER; Tumati SR
Vet World; 2016 Jul; 9(7):685-92. PubMed ID: 27536027
[TBL] [Abstract][Full Text] [Related]
13. Frozen chicken nuggets and strips--a newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada.
MacDougall L; Fyfe M; McIntyre L; Paccagnella A; Cordner K; Kerr A; Aramini J
J Food Prot; 2004 Jun; 67(6):1111-5. PubMed ID: 15222535
[TBL] [Abstract][Full Text] [Related]
14. Modelling of Campylobacter survival in frozen chicken meat.
Ritz M; Nauta MJ; Teunis PF; van Leusden F; Federighi M; Havelaar AH
J Appl Microbiol; 2007 Sep; 103(3):594-600. PubMed ID: 17714392
[TBL] [Abstract][Full Text] [Related]
15. Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatized mineral water.
Nevarez L; Vasseur V; Le Madec A; Le Bras MA; Coroller L; Leguérinel I; Barbier G
Int J Food Microbiol; 2009 Apr; 130(3):166-71. PubMed ID: 19233496
[TBL] [Abstract][Full Text] [Related]
16. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants.
Alapont C; López-Mendoza MC; Gil JV; Martínez-Culebras PV
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(1):93-104. PubMed ID: 24279369
[TBL] [Abstract][Full Text] [Related]
17. The mycobiota of three dry-cured meat products from Slovenia.
Sonjak S; Ličen M; Frisvad JC; Gunde-Cimerman N
Food Microbiol; 2011 May; 28(3):373-6. PubMed ID: 21356440
[TBL] [Abstract][Full Text] [Related]
18. Consumer food handling recommendations: is thawing of turkey a food safety issue?
Lacroix BJ; Li KW; Powell DA
Can J Diet Pract Res; 2003; 64(2):59-61. PubMed ID: 12826027
[TBL] [Abstract][Full Text] [Related]
19. Consumers' perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry.
Katiyo W; Coorey R; Buys EM; de Kock HL
J Food Sci; 2020 Jun; 85(6):1845-1855. PubMed ID: 32469089
[TBL] [Abstract][Full Text] [Related]
20. Temperature and water activity minima for growth of spoilage moulds from meat.
Lowry PD; Gill CO
J Appl Bacteriol; 1984 Apr; 56(2):193-9. PubMed ID: 6725157
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]