BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

198 related articles for article (PubMed ID: 26700884)

  • 1. Susceptibility of Clostridium difficile to the food preservatives sodium nitrite, sodium nitrate and sodium metabisulphite.
    Lim SC; Foster NF; Riley TV
    Anaerobe; 2016 Feb; 37():67-71. PubMed ID: 26700884
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats.
    Myers MI; Sebranek JG; Dickson JS; Shaw AM; Tarté R; Adams KR; Neibuhr S
    J Food Prot; 2016 Jan; 79(1):153-6. PubMed ID: 26735043
    [TBL] [Abstract][Full Text] [Related]  

  • 3. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages.
    Hospital XF; Hierro E; Stringer S; Fernández M
    Int J Food Microbiol; 2016 Feb; 218():66-70. PubMed ID: 26619314
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.
    Hospital XF; Hierro E; Arnau J; Carballo J; Aguirre JS; Gratacós-Cubarsí M; Fernández M
    Food Res Int; 2017 Nov; 101():82-87. PubMed ID: 28941700
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination.
    Brandt AL; Castillo A; Harris KB; Keeton JT; Hardin MD; Taylor TM
    J Food Sci; 2010; 75(9):M557-63. PubMed ID: 21535610
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.
    Nyachuba DG; Donnelly CW; Howard AB
    J Food Sci; 2007 Sep; 72(7):M267-75. PubMed ID: 17995651
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus.
    Wolff A; Günther T; Albert T; Johne R
    Food Environ Virol; 2020 Dec; 12(4):350-354. PubMed ID: 32852672
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats.
    Majou D; Christieans S
    Meat Sci; 2018 Nov; 145():273-284. PubMed ID: 30005374
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.
    Redondo-Solano M; Valenzuela-Martinez C; Cassada DA; Snow DD; Juneja VK; Burson DE; Thippareddi H
    Food Microbiol; 2013 Sep; 35(2):108-15. PubMed ID: 23664261
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Multilocus sequence typing analysis and antibiotic resistance of Clostridium difficile strains isolated from retail meat and humans in Belgium.
    Rodriguez C; Taminiau B; Avesani V; Van Broeck J; Delmée M; Daube G
    Food Microbiol; 2014 Sep; 42():166-71. PubMed ID: 24929733
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Inactivation of Yersinia enterocolitica by nitrite and nitrate in food.
    de Giusti M; de Vito E
    Food Addit Contam; 1992; 9(5):405-8. PubMed ID: 1298643
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon.
    Jackson AL; Sullivan GA; Kulchaiyawat C; Sebranek JG; Dickson JS
    J Food Prot; 2011 Mar; 74(3):410-6. PubMed ID: 21375877
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Effect of preservatives on survival of Campylobacter jejuni in ground pork meat].
    Uradziński J; Szteyn J
    Rocz Panstw Zakl Hig; 1993; 44(4):395-402. PubMed ID: 7973410
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States.
    Nuñez De González MT; Osburn WN; Hardin MD; Longnecker M; Garg HK; Bryan NS; Keeton JT
    J Agric Food Chem; 2012 Apr; 60(15):3981-90. PubMed ID: 22414374
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system.
    Xi Y; Sullivan GA; Jackson AL; Zhou GH; Sebranek JG
    Meat Sci; 2011 Jul; 88(3):503-11. PubMed ID: 21354716
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Nitrate, nitrite and nitrosamines in foods. Higher production hygiene as an alternative to nitrite (author's transl)].
    Skovgaard N
    Nord Vet Med; 1980 Sep; 32(9):387-99. PubMed ID: 7001347
    [No Abstract]   [Full Text] [Related]  

  • 17. System for evaluating clostridial inhibition in cured meat products.
    Robach MC; Ivey FJ; Hickey CS
    Appl Environ Microbiol; 1978 Jul; 36(1):210-1. PubMed ID: 211934
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Effect of components of curing mixtures on the antagonistic properties of enterococci and other bacteria isolated from cured meat].
    Szteyn J
    Pol Arch Weter; 1987; 27(2-3):117-27. PubMed ID: 3506173
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham.
    Myers K; Cannon J; Montoya D; Dickson J; Lonergan S; Sebranek J
    Meat Sci; 2013 May; 94(1):69-76. PubMed ID: 23391864
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The antilisterial effect of Leuconostoc carnosum 4010 and leucocins 4010 in the presence of sodium chloride and sodium nitrite examined in a structured gelatin system.
    Hornbaek T; Brocklehurst TF; Budde BB
    Int J Food Microbiol; 2004 Apr; 92(2):129-40. PubMed ID: 15109790
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.