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Journal Abstract Search

410 related items for PubMed ID: 12455889

  • 41. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E, Diez-Gonzalez F, Schoenfuss TC.
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
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  • 42. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese.
    Rodriguez E, Arques JL, Nuñez M, Gaya P, Medina M.
    Appl Environ Microbiol; 2005 Jul; 71(7):3399-404. PubMed ID: 16000741
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  • 43. Detection and characterization of Listeria monocytogenes in Sao Jorge (Portugal) cheese production.
    Kongo JM, Malcata FX, Ho AJ, Wiedmann M.
    J Dairy Sci; 2006 Nov; 89(11):4456-61. PubMed ID: 17033035
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  • 44. Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese.
    Rodríguez E, Arqués JL, Gaya P, Nuñez M, Medina M.
    J Dairy Res; 2001 Feb; 68(1):131-7. PubMed ID: 11289262
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  • 45. Survival of Listeria monocytogenes during the manufacture and ripening of Swiss cheese.
    Buazzi MM, Johnson ME, Marth EH.
    J Dairy Sci; 1992 Feb; 75(2):380-6. PubMed ID: 1560131
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  • 47. Risk assessment of listeriosis linked to the consumption of two soft cheeses made from raw milk: Camembert of Normandy and Brie of Meaux.
    Sanaa M, Coroller L, Cerf O.
    Risk Anal; 2004 Apr; 24(2):389-99. PubMed ID: 15078309
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  • 48. Isolation and characterization of two bacteriocins produced by Enterococcus faecium strains inhibitory to Listeria monocytogenes.
    Vlaemynck G, Herman L, Coudijzer K.
    Int J Food Microbiol; 1994 Dec; 24(1-2):211-25. PubMed ID: 7703015
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  • 49. Antibacterial activity of hen egg white lysozyme against Listeria monocytogenes Scott A in foods.
    Hughey VL, Wilger PA, Johnson EA.
    Appl Environ Microbiol; 1989 Mar; 55(3):631-8. PubMed ID: 2494938
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  • 50. Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures.
    Valero A, Hernández M, Esteban-Carbonero Ó, Rodríguez-Lázaro D.
    Int J Food Microbiol; 2018 Dec 02; 286():48-54. PubMed ID: 30036729
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  • 53. Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study.
    Ünlü G, Nielsen B, Ionita C.
    Probiotics Antimicrob Proteins; 2015 Dec 02; 7(4):259-74. PubMed ID: 26341641
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  • 55. Application of bioactive glycolipids to control Listeria monocytogenes biofilms and as post-lethality contaminants in milk and cheese.
    Sun L, Forauer EC, Brown SRB, D'Amico DJ.
    Food Microbiol; 2021 May 02; 95():103683. PubMed ID: 33397615
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  • 56. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E.
    Food Microbiol; 2011 Aug 02; 28(5):883-90. PubMed ID: 21569930
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  • 58. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
    Shrestha S, Grieder JA, McMahon DJ, Nummer BA.
    J Dairy Sci; 2011 Sep 02; 94(9):4329-35. PubMed ID: 21854905
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