276 related articles for article (PubMed ID: 25846923)
1. The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on turkey breast cutlets.
Nair DV; Kiess A; Nannapaneni R; Schilling W; Sharma CS
Food Microbiol; 2015 Aug; 49():134-41. PubMed ID: 25846923
[TBL] [Abstract][Full Text] [Related]
2. Reduction of Salmonella on turkey breast cutlets by plant-derived compounds.
Nair DV; Nannapaneni R; Kiess A; Schilling W; Sharma CS
Foodborne Pathog Dis; 2014 Dec; 11(12):981-7. PubMed ID: 25405806
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C.
Ntzimani AG; Paleologos EK; Savvaidis IN; Kontominas MG
Food Microbiol; 2008 May; 25(3):509-17. PubMed ID: 18355676
[TBL] [Abstract][Full Text] [Related]
5. Reduction of Salmonella on chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM.
Sukumaran AT; Nannapaneni R; Kiess A; Sharma CS
Poult Sci; 2016 Mar; 95(3):668-75. PubMed ID: 26706362
[TBL] [Abstract][Full Text] [Related]
6. Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products.
Moschonas G; Geornaras I; Stopforth JD; Wach D; Woerner DR; Belk KE; Smith GC; Sofos JN
J Food Sci; 2012 Jul; 77(7):M405-11. PubMed ID: 22670620
[TBL] [Abstract][Full Text] [Related]
7. Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey.
Oladunjoye A; Soni KA; Nannapaneni R; Schilling MW; Silva JL; Mikel B; Bailey RH; Mahmoud BS; Sharma CS
Poult Sci; 2013 May; 92(5):1357-65. PubMed ID: 23571347
[TBL] [Abstract][Full Text] [Related]
8. Effect of steam and lactic acid treatments on the survival of Salmonella Enteritidis and Campylobacter jejuni inoculated on chicken skin.
Chaine A; Arnaud E; Kondjoyan A; Collignan A; Sarter S
Int J Food Microbiol; 2013 Apr; 162(3):276-82. PubMed ID: 23454819
[TBL] [Abstract][Full Text] [Related]
9. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture.
Melero B; Diez AM; Rajkovic A; Jaime I; Rovira J
Int J Food Microbiol; 2012 Aug; 158(2):107-12. PubMed ID: 22831819
[TBL] [Abstract][Full Text] [Related]
10. Efficacy of Lytic Bacteriophage Preparation in Reducing Salmonella In Vitro, on Turkey Breast Cutlets, and on Ground Turkey.
Sharma CS; Dhakal J; Nannapaneni R
J Food Prot; 2015 Jul; 78(7):1357-62. PubMed ID: 26197288
[TBL] [Abstract][Full Text] [Related]
11. Influence of modified atmosphere packaging on meat quality parameters of turkey breast muscles.
Blacha I; Krischek C; Klein G
J Food Prot; 2014 Jan; 77(1):127-32. PubMed ID: 24406010
[TBL] [Abstract][Full Text] [Related]
12. Absorbent Pads Containing N-Halamine Compound for Potential Antimicrobial Use for Chicken Breast and Ground Chicken.
Ren T; Hayden M; Qiao M; Huang TS; Ren X; Weese J
J Agric Food Chem; 2018 Feb; 66(8):1941-1948. PubMed ID: 29397709
[TBL] [Abstract][Full Text] [Related]
13. Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
Lianou A; Geornaras I; Kendall PA; Scanga JA; Sofos JN
Food Microbiol; 2007 Aug; 24(5):433-43. PubMed ID: 17367676
[TBL] [Abstract][Full Text] [Related]
14. Growth depth effects of bacteria in ground turkey meat patties subjected to high carbon dioxide or high oxygen atmospheres.
Dhananjayan R; Han IY; Acton JC; Dawson PL
Poult Sci; 2006 Oct; 85(10):1821-8. PubMed ID: 17012176
[TBL] [Abstract][Full Text] [Related]
15. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
16. Antimicrobial edible apple films inactivate antibiotic resistant and susceptible Campylobacter jejuni strains on chicken breast.
Mild RM; Joens LA; Friedman M; Olsen CW; McHugh TH; Law B; Ravishankar S
J Food Sci; 2011 Apr; 76(3):M163-8. PubMed ID: 21535839
[TBL] [Abstract][Full Text] [Related]
17. Investigation of chemical rinses suitable for very small meat plants to reduce pathogens on beef surfaces.
Yoder SF; Henning WR; Mills EW; Doores S; Ostiguy N; Cutter CN
J Food Prot; 2012 Jan; 75(1):14-21. PubMed ID: 22221350
[TBL] [Abstract][Full Text] [Related]
18. Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken.
Haughton PN; Lyng J; Cronin D; Fanning S; Whyte P
Food Microbiol; 2012 Oct; 32(1):147-51. PubMed ID: 22850386
[TBL] [Abstract][Full Text] [Related]
19. Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging: the effect of carbon monoxide.
Fraqueza MJ; Barreto AS
Poult Sci; 2011 Sep; 90(9):2076-84. PubMed ID: 21844276
[TBL] [Abstract][Full Text] [Related]
20. Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen.
Fraqueza MJ; Ferreira MC; Barreto AS
Br Poult Sci; 2008 Jan; 49(1):12-20. PubMed ID: 18210285
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]