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Journal Abstract Search

3507 related items for PubMed ID: 19064299

  • 1. 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]

  • 2. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
    Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Food Microbiol; 2008 Sep 31; 25(6):793-801. PubMed ID: 18620971
    [Abstract] [Full Text] [Related]

  • 3. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
    Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.
    Int J Food Microbiol; 2009 Feb 28; 129(3):244-52. PubMed ID: 19157610
    [Abstract] [Full Text] [Related]

  • 4. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
    Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C.
    Int J Food Microbiol; 2005 May 25; 101(2):189-200. PubMed ID: 15862881
    [Abstract] [Full Text] [Related]

  • 5. Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions.
    Ross T, Zhang D, McQuestin OJ.
    Int J Food Microbiol; 2008 Nov 30; 128(1):129-35. PubMed ID: 18778864
    [Abstract] [Full Text] [Related]

  • 6. 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 30; 26(3):253-8. PubMed ID: 19269565
    [Abstract] [Full Text] [Related]

  • 7. Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium.
    Tiganitas A, Zeaki N, Gounadaki AS, Drosinos EH, Skandamis PN.
    Int J Food Microbiol; 2009 Aug 31; 134(1-2):104-12. PubMed ID: 19356819
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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 Dec 31; 2(3):233-41. PubMed ID: 16156704
    [Abstract] [Full Text] [Related]

  • 10. Fate of Escherichia coli O157:H7 during the processing and storage of Ergo and Ayib, traditional Ethiopian dairy products.
    Tsegaye M, Ashenafi M.
    Int J Food Microbiol; 2005 Aug 15; 103(1):11-21. PubMed ID: 16081180
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures.
    Byelashov OA, Daskalov H, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN.
    Food Microbiol; 2010 Sep 15; 27(6):783-90. PubMed ID: 20630320
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria.
    Muthukumarasamy P, Holley RA.
    Food Microbiol; 2007 Feb 10; 24(1):82-8. PubMed ID: 16943098
    [Abstract] [Full Text] [Related]

  • 15. 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 10; 72(7):M246-53. PubMed ID: 17995648
    [Abstract] [Full Text] [Related]

  • 16. Prevalence of Listeria monocytogenes in fresh and fermented Italian sausages and ribotyping of contaminating strains.
    De Cesare A, Mioni R, Manfreda G.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):124-30. PubMed ID: 17629582
    [Abstract] [Full Text] [Related]

  • 17. Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk.
    Koseki S, Mizuno Y, Yamamoto K.
    Food Microbiol; 2008 Apr 30; 25(2):288-93. PubMed ID: 18206771
    [Abstract] [Full Text] [Related]

  • 18. 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 30; 24(5):433-43. PubMed ID: 17367676
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures.
    Hwang CA, Marmer BS.
    Food Microbiol; 2007 May 29; 24(3):211-8. PubMed ID: 17188199
    [Abstract] [Full Text] [Related]

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