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Journal Abstract Search

411 related items for PubMed ID: 17066942

  • 1. Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
    Morales P, Calzada J, Nuñez M.
    J Food Prot; 2006 Oct; 69(10):2539-43. PubMed ID: 17066942
    [Abstract] [Full Text] [Related]

  • 2. Inactivation of Listeria monocytogenes during dry-cured ham processing.
    Montiel R, Peirotén Á, Ortiz S, Bravo D, Gaya P, Martínez-Suárez JV, Tapiador J, Nuñez M, Medina M.
    Int J Food Microbiol; 2020 Apr 02; 318():108469. PubMed ID: 31837591
    [Abstract] [Full Text] [Related]

  • 3. Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.
    Zhou H, Xie Y, Liu H, Jin J, Duan H, Zhang H.
    J Food Prot; 2015 Oct 02; 78(10):1835-41. PubMed ID: 26408132
    [Abstract] [Full Text] [Related]

  • 4. Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage.
    Lianou A, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN.
    J Food Prot; 2007 Feb 02; 70(2):378-85. PubMed ID: 17340872
    [Abstract] [Full Text] [Related]

  • 5. Effect of Hops Beta Acids on the Survival of Unstressed- or Acid-Stress-Adapted-Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham Slices.
    Wang L, McKeith AG, Shen C, Carter K, Huff A, McKeith R, Zhang X, Chen Z.
    J Food Sci; 2016 Feb 02; 81(2):M445-53. PubMed ID: 26748557
    [Abstract] [Full Text] [Related]

  • 6. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):49-56. PubMed ID: 18544466
    [Abstract] [Full Text] [Related]

  • 7. Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C.
    Geornaras I, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN.
    J Food Prot; 2005 May 15; 68(5):991-8. PubMed ID: 15895732
    [Abstract] [Full Text] [Related]

  • 8. Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes.
    Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL.
    Foodborne Pathog Dis; 2005 May 15; 2(3):233-41. PubMed ID: 16156704
    [Abstract] [Full Text] [Related]

  • 9. Viability of Listeria monocytogenes on Boneless, Water-Added Hams, Commercially Prepared with and without Food-Grade Chemicals, during Extended Storage at 4 and/or -2.2°C.
    Luchansky JB, Campano SG, Shoyer BA, Porto-Fett AC.
    J Food Prot; 2016 Apr 15; 79(4):613-9. PubMed ID: 27052866
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 25(1):177-82. PubMed ID: 17993392
    [Abstract] [Full Text] [Related]

  • 11. Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
    Marcos B, Aymerich T, Monfort JM, Garriga M.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):152-8. PubMed ID: 17629977
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 73(3):552-5. PubMed ID: 20202344
    [Abstract] [Full Text] [Related]

  • 13. High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.
    Hereu A, Bover-Cid S, Garriga M, Aymerich T.
    Int J Food Microbiol; 2012 Mar 15; 154(3):107-12. PubMed ID: 21411167
    [Abstract] [Full Text] [Related]

  • 14. Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora.
    Pal A, Labuza TP, Diez-Gonzalez F.
    J Food Prot; 2008 Sep 15; 71(9):1806-16. PubMed ID: 18810864
    [Abstract] [Full Text] [Related]

  • 15. Inhibition of Listeria monocytogenes in cooked ham through active packaging with natural antimicrobials and high-pressure processing.
    Jofré A, Garriga M, Aymerich T.
    J Food Prot; 2007 Nov 15; 70(11):2498-502. PubMed ID: 18044426
    [Abstract] [Full Text] [Related]

  • 16. Use of octanoic acid as a postlethality treatment to reduce Listeria monocytogenes on ready-to-eat meat and poultry products.
    Burnett SL, Chopskie JH, Podtburg TC, Gutzmann TA, Gilbreth SE, Bodnaruk PW.
    J Food Prot; 2007 Feb 15; 70(2):392-8. PubMed ID: 17340874
    [Abstract] [Full Text] [Related]

  • 17. Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing.
    Koseki S, Mizuno Y, Yamamoto K.
    Int J Food Microbiol; 2007 Nov 01; 119(3):300-7. PubMed ID: 17900728
    [Abstract] [Full Text] [Related]

  • 18. Shelf life determination of sliced Portuguese traditional blood sausage--Morcela de Arroz de Monchique through microbiological challenge and consumer test.
    Pereira JA, Silva P, Matos TJ, Patarata L.
    J Food Sci; 2015 Mar 01; 80(3):M642-8. PubMed ID: 25627176
    [Abstract] [Full Text] [Related]

  • 19. Effect of inoculum preparation procedure and storage time and temperature on the fate of Listeria monocytogenes on inoculated salami.
    Simpson CA, Geornaras I, Yoon Y, Scanga JA, Kendall PA, Sofos JN.
    J Food Prot; 2008 Mar 01; 71(3):494-501. PubMed ID: 18389691
    [Abstract] [Full Text] [Related]

  • 20. Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate.
    Byelashov OA, Kendall PA, Belk KE, Scanga JA, Sofos JN.
    J Food Prot; 2008 Apr 01; 71(4):728-34. PubMed ID: 18468026
    [Abstract] [Full Text] [Related]

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