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Journal Abstract Search

2322 related items for PubMed ID: 18456355

  • 1. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
    Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.
    Int J Food Microbiol; 2008 Jun 10; 124(3):250-9. PubMed ID: 18456355
    [Abstract] [Full Text] [Related]

  • 2. Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis).
    Mejlholm O, Devitt TD, Dalgaard P.
    Int J Food Microbiol; 2012 Jun 15; 157(1):16-27. PubMed ID: 22564452
    [Abstract] [Full Text] [Related]

  • 3. Shelf life and safety aspects of chilled cooked and peeled shrimps (Pandalus borealis) in modified atmosphere packaging.
    Mejlholm O, Bøknaes N, Dalgaard P.
    J Appl Microbiol; 2005 Jun 15; 99(1):66-76. PubMed ID: 15960666
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Combined effect of packaging atmosphere and storage temperature on growth of Listeria monocytogenes on ready-to-eat shrimp.
    Rutherford TJ, Marshall DL, Andrews LS, Coggins PC, Schilling MW, Gerard P.
    Food Microbiol; 2007 Aug 15; 24(7-8):703-10. PubMed ID: 17613367
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 23(6):511-8. PubMed ID: 16943045
    [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. Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.
    Porsby CH, Vogel BF, Mohr M, Gram L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):287-95. PubMed ID: 18279988
    [Abstract] [Full Text] [Related]

  • 9. 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 20; 26(3):253-8. PubMed ID: 19269565
    [Abstract] [Full Text] [Related]

  • 10. Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon.
    Neetoo H, Ye M, Chen H, Joerger RD, Hicks DT, Hoover DG.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):8-15. PubMed ID: 18086503
    [Abstract] [Full Text] [Related]

  • 11. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.
    Tomé E, Teixeira P, Gibbs PA.
    Food Microbiol; 2006 Jun 29; 23(4):399-405. PubMed ID: 16943030
    [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. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
    [Abstract] [Full Text] [Related]

  • 14. Fate of post-processing inoculated Listeria monocytogenes on vacuum-packaged pepperoni stored at 4, 12 or 25 degrees C.
    Byelashov OA, Carlson BA, Geornaras I, Kendall PA, Scanga JA, Sofos JN.
    Food Microbiol; 2009 Feb 10; 26(1):77-81. PubMed ID: 19028309
    [Abstract] [Full Text] [Related]

  • 15. Shelf-life of minimally processed cabbage treated with neutral electrolysed oxidising water and stored under equilibrium modified atmosphere.
    Gómez-López VM, Ragaert P, Ryckeboer J, Jeyachchandran V, Debevere J, Devlieghere F.
    Int J Food Microbiol; 2007 Jun 10; 117(1):91-8. PubMed ID: 17459505
    [Abstract] [Full Text] [Related]

  • 16. 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 10; 23(8):762-71. PubMed ID: 16943080
    [Abstract] [Full Text] [Related]

  • 17. Shelf life determination of the brined golden mullet Liza aurata during vacuum refrigerated storage using some quality aspect.
    Ali M.
    Acta Sci Pol Technol Aliment; 2012 Dec 10; 11(1):37-43. PubMed ID: 22230973
    [Abstract] [Full Text] [Related]

  • 18. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP, Stamatiou AP, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Oct 10; 25(7):915-21. PubMed ID: 18721682
    [Abstract] [Full Text] [Related]

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  • 20. 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 10; 28(3):350-5. PubMed ID: 21356437
    [Abstract] [Full Text] [Related]

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