167 related articles for article (PubMed ID: 27036744)
1. Effect of propionic acid on Campylobacter jejuni attached to chicken skin during refrigerated storage.
González-Fandos E; Maya N; Pérez-Arnedo I
Int Microbiol; 2015 Sep; 18(3):171-5. PubMed ID: 27036744
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets.
Nair DV; Nannapaneni R; Kiess A; Mahmoud B; Sharma CS
Poult Sci; 2014 Oct; 93(10):2636-40. PubMed ID: 25104765
[TBL] [Abstract][Full Text] [Related]
6. An inactivation kinetics model for Campylobacter jejuni on chicken meat under low-temperature storage.
Huang J; Jiang F; Hu Y; Zhou X; Gu S; Jiao XA
Foodborne Pathog Dis; 2012 Jun; 9(6):513-6. PubMed ID: 22568749
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. β-Resorcylic Acid, a Phytophenolic Compound, Reduces Campylobacter jejuni in Postharvest Poultry.
Wagle BR; Arsi K; Upadhyay A; Shrestha S; Venkitanarayanan K; Donoghue AM; Donoghue DJ
J Food Prot; 2017 Aug; 80(8):1243-1251. PubMed ID: 28686495
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. A comparative study of two food model systems to test the survival of Campylobacter jejuni at -18 degrees C.
Birk T; Rosenquist H; Brøndsted L; Ingmer H; Bysted A; Christensen BB
J Food Prot; 2006 Nov; 69(11):2635-9. PubMed ID: 17133806
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. Efficacy of a lactic acid/sodium benzoate wash solution in reducing bacterial contamination of raw chicken.
Hwang CA; Beuchat LR
Int J Food Microbiol; 1995 Sep; 27(1):91-8. PubMed ID: 8527331
[TBL] [Abstract][Full Text] [Related]
16. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
del Río E; Panizo-Morán M; Prieto M; Alonso-Calleja C; Capita R
Int J Food Microbiol; 2007 Apr; 115(3):268-80. PubMed ID: 17320231
[TBL] [Abstract][Full Text] [Related]
17. Quantitative effect of refrigerated storage time on the enumeration of Campylobacter, Listeria, and Salmonella on artificially inoculated raw chicken meat.
Pintar K; Cook A; Pollari F; Ravel A; Lee S; Odumeru JA
J Food Prot; 2007 Mar; 70(3):739-43. PubMed ID: 17388068
[TBL] [Abstract][Full Text] [Related]
18. Survival of cold-stressed Campylobacter jejuni on ground chicken and chicken skin during frozen storage.
Bhaduri S; Cottrell B
Appl Environ Microbiol; 2004 Dec; 70(12):7103-9. PubMed ID: 15574906
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Active Packaging of Immobilized Zinc Oxide Nanoparticles Controls Campylobacter jejuni in Raw Chicken Meat.
Hakeem MJ; Feng J; Nilghaz A; Ma L; Seah HC; Konkel ME; Lu X
Appl Environ Microbiol; 2020 Oct; 86(22):. PubMed ID: 32887715
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]