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Journal Abstract Search

617 related items for PubMed ID: 18355671

  • 1. Comparison of primary predictive models to study the growth of Listeria monocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries.
    Pal A, Labuza TP, Diez-Gonzalez F.
    Food Microbiol; 2008 May; 25(3):460-70. PubMed ID: 18355671
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperatures.
    Hwang CA, Tamplin ML.
    J Food Sci; 2007 Sep 15; 72(7):M246-53. PubMed ID: 17995648
    [Abstract] [Full Text] [Related]

  • 4. Growth characteristics of Listeria monocytogenes, Listeria welshimeri and Listeria innocua strains in broth cultures and a sliced bologna-type product at 4 and 7 degrees C.
    Nufer U, Stephan R, Tasara T.
    Food Microbiol; 2007 Aug 15; 24(5):444-51. PubMed ID: 17367677
    [Abstract] [Full Text] [Related]

  • 5. Growth kinetics of Listeria monocytogenes in broth and beef frankfurters--determination of lag phase duration and exponential growth rate under isothermal conditions.
    Huang L.
    J Food Sci; 2008 Jun 15; 73(5):E235-42. PubMed ID: 18576996
    [Abstract] [Full Text] [Related]

  • 6. Modeling the growth of Listeria monocytogenes based on a time to detect model in culture media and frankfurters.
    Diez-Gonzalez F, Belina D, Labuza TP, Pal A.
    Int J Food Microbiol; 2007 Feb 15; 113(3):277-83. PubMed ID: 17140686
    [Abstract] [Full Text] [Related]

  • 7. Behavior of Listeria monocytogenes at 7 degrees C in commercial turkey breast, with or without antimicrobials, after simulated contamination for manufacturing, retail and consumer settings.
    Lianou A, Geornaras I, Kendall PA, Scanga JA, Sofos JN.
    Food Microbiol; 2007 Aug 15; 24(5):433-43. PubMed ID: 17367676
    [Abstract] [Full Text] [Related]

  • 8. Effect of preinoculation growth media and fat levels on thermal inactivation of a serotype 4b strain of Listeria monocytogenes in frankfurter slurries.
    Schultze KK, Linton RH, Cousin MA, Luchansky JB, Tamplin ML.
    Food Microbiol; 2007 Jun 15; 24(4):352-61. PubMed ID: 17189761
    [Abstract] [Full Text] [Related]

  • 9. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
    Doona CJ, Feeherry FE, Ross EW.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):21-32. PubMed ID: 15854689
    [Abstract] [Full Text] [Related]

  • 10. 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 31; 133(1-2):94-104. PubMed ID: 19515447
    [Abstract] [Full Text] [Related]

  • 11. Development and validation of a predictive model for Listeria monocytogenes Scott A as a function of temperature, pH, and commercial mixture of potassium lactate and sodium diacetate.
    Abou-Zeid KA, Oscar TP, Schwarz JG, Hashem FM, Whiting RC, Yoon K.
    J Microbiol Biotechnol; 2009 Jul 31; 19(7):718-26. PubMed ID: 19652521
    [Abstract] [Full Text] [Related]

  • 12. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 13. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
    Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN.
    Food Microbiol; 2006 Dec 31; 23(8):762-71. PubMed ID: 16943080
    [Abstract] [Full Text] [Related]

  • 14. The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature.
    Hwang CA.
    Food Microbiol; 2009 May 31; 26(3):253-8. PubMed ID: 19269565
    [Abstract] [Full Text] [Related]

  • 15. Listeria monocytogenes in RTE foods marketed in Italy: prevalence and automated EcoRI ribotyping of the isolates.
    Meloni D, Galluzzo P, Mureddu A, Piras F, Griffiths M, Mazzette R.
    Int J Food Microbiol; 2009 Feb 15; 129(2):166-73. PubMed ID: 19100643
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of changes in Listeria monocytogenes populations on frankfurters at different stages from manufacturing to consumption.
    Byelashov OA, Simpson CA, Geornaras I, Kendall PA, Scanga JA, Sofos JN.
    J Food Sci; 2008 Nov 15; 73(9):M430-7. PubMed ID: 19021814
    [Abstract] [Full Text] [Related]

  • 17. Dynamic modeling of Listeria monocytogenes growth in pasteurized milk.
    Xanthiakos K, Simos D, Angelidis AS, Nychas GJ, Koutsoumanis K.
    J Appl Microbiol; 2006 Jun 15; 100(6):1289-98. PubMed ID: 16696676
    [Abstract] [Full Text] [Related]

  • 18. Development and validation of a mathematical model to describe the growth of Pseudomonas spp. in raw poultry stored under aerobic conditions.
    Dominguez SA, Schaffner DW.
    Int J Food Microbiol; 2007 Dec 15; 120(3):287-95. PubMed ID: 17949841
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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 01; 96(2):149-64. PubMed ID: 15364469
    [Abstract] [Full Text] [Related]

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