170 related articles for article (PubMed ID: 32549230)
1.
Iacumin L; Cappellari G; Colautti A; Comi G
Microorganisms; 2020 Jun; 8(6):. PubMed ID: 32549230
[TBL] [Abstract][Full Text] [Related]
2. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham.
Serra-Castelló C; Costa JCCP; Jofré A; Bolívar A; Pérez-Rodríguez F; Bover-Cid S
Int J Food Microbiol; 2022 Feb; 363():109491. PubMed ID: 34862040
[TBL] [Abstract][Full Text] [Related]
3. Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat.
Bredholt S; Nesbakken T; Holck A
Int J Food Microbiol; 1999 Dec; 53(1):43-52. PubMed ID: 10598113
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes.
Uyttendaele M; Rajkovic A; Benos G; François K; Devlieghere F; Debevere J
Int J Food Microbiol; 2004 Jan; 90(2):219-36. PubMed ID: 14698103
[TBL] [Abstract][Full Text] [Related]
5. Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham.
Danielski GM; Imazaki PH; Andrade Cavalari CM; Daube G; Clinquart A; Macedo REF
Meat Sci; 2020 Apr; 162():108035. PubMed ID: 31855662
[TBL] [Abstract][Full Text] [Related]
6. Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage.
Wang X; Uyttendaele M; Geeraerd A; Steen L; Fraeye I; Devlieghere F
Food Res Int; 2016 Nov; 89(Pt 1):843-849. PubMed ID: 28460987
[TBL] [Abstract][Full Text] [Related]
7. Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against
Iacumin L; Cappellari G; Pellegrini M; Basso M; Comi G
Front Microbiol; 2021; 12():796655. PubMed ID: 34987492
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products.
Vermeiren L; Devlieghere F; Debevere J
Int J Food Microbiol; 2004 Nov; 96(2):149-64. PubMed ID: 15364469
[TBL] [Abstract][Full Text] [Related]
9. Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions.
Hwang CA; Sheen S
Food Microbiol; 2011 May; 28(3):350-5. PubMed ID: 21356437
[TBL] [Abstract][Full Text] [Related]
10. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage.
Bover-Cid S; Serra-Castelló C; Dalgaard P; Garriga M; Jofré A
Int J Food Microbiol; 2019 Feb; 290():150-158. PubMed ID: 30340113
[TBL] [Abstract][Full Text] [Related]
11. The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.
Vermeiren L; Devlieghere F; Vandekinderen I; Debevere J
Food Microbiol; 2006 Sep; 23(6):511-8. PubMed ID: 16943045
[TBL] [Abstract][Full Text] [Related]
12. Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage.
Yadav B; Spinelli AC; Misra NN; Tsui YY; McMullen LM; Roopesh MS
J Food Sci; 2020 Apr; 85(4):1203-1212. PubMed ID: 32118300
[TBL] [Abstract][Full Text] [Related]
13. Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria.
Saraoui T; Cornet J; Guillouet E; Pilet MF; Chevalier F; Joffraud JJ; Leroi F
Int J Food Microbiol; 2017 Jan; 241():69-77. PubMed ID: 27760400
[TBL] [Abstract][Full Text] [Related]
14. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
Marcos B; Aymerich T; Monfort JM; Garriga M
Food Microbiol; 2008 Feb; 25(1):177-82. PubMed ID: 17993392
[TBL] [Abstract][Full Text] [Related]
15. Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef.
Chibeu A; Agius L; Gao A; Sabour PM; Kropinski AM; Balamurugan S
Int J Food Microbiol; 2013 Oct; 167(2):208-14. PubMed ID: 24125778
[TBL] [Abstract][Full Text] [Related]
16. Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate.
Stopforth JD; Visser D; Zumbrink R; van Dijk L; Bontenbal EW
J Food Prot; 2010 Mar; 73(3):552-5. PubMed ID: 20202344
[TBL] [Abstract][Full Text] [Related]
17. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
Uyttendaele M; Busschaert P; Valero A; Geeraerd AH; Vermeulen A; Jacxsens L; Goh KK; De Loy A; Van Impe JF; Devlieghere F
Int J Food Microbiol; 2009 Jul; 133(1-2):94-104. PubMed ID: 19515447
[TBL] [Abstract][Full Text] [Related]
18. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.
Bredholt S; Nesbakken T; Holck A
Int J Food Microbiol; 2001 Jun; 66(3):191-6. PubMed ID: 11428578
[TBL] [Abstract][Full Text] [Related]
19. Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham.
Cabeza MC; Cambero MI; Núñez M; Medina M; de la Hoz L; Ordóñez JA
Food Microbiol; 2010 Sep; 27(6):777-82. PubMed ID: 20630319
[TBL] [Abstract][Full Text] [Related]
20. Management of microbiological safety of ready-to-eat meat products by mathematical modelling: Listeria monocytogenes as an example.
Carrasco E; Valero A; Pérez-Rodríguez F; García-Gimeno RM; Zurera G
Int J Food Microbiol; 2007 Mar; 114(2):221-6. PubMed ID: 17140689
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
