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Journal Abstract Search

1068 related items for PubMed ID: 19269565

  • 1. 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; 26(3):253-8. PubMed ID: 19269565
    [Abstract] [Full Text] [Related]

  • 2. Effect of salt, smoke compound, and temperature on the survival of Listeria monocytogenes in salmon during simulated smoking processes.
    Hwang CA, Sheen S, Juneja VK.
    J Food Sci; 2009 May; 74(9):M522-9. PubMed ID: 20492124
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  • 4. 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
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  • 5. Effect of salt, smoke compound, and storage temperature on the growth of Listeria monocytogenes in simulated smoked salmon.
    Hwang CA.
    J Food Prot; 2007 Oct 20; 70(10):2321-8. PubMed ID: 17969614
    [Abstract] [Full Text] [Related]

  • 6. Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2008 Apr 30; 123(3):220-7. PubMed ID: 18308410
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  • 7. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.
    Cornu M, Beaufort A, Rudelle S, Laloux L, Bergis H, Miconnet N, Serot T, Delignette-Muller ML.
    Int J Food Microbiol; 2006 Feb 01; 106(2):159-68. PubMed ID: 16216370
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  • 8. 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
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  • 10. Modeling the growth characteristics of Listeria monocytogenes and native microflora in smoked salmon.
    Hwang CA, Sheen S.
    J Food Sci; 2009 Apr 31; 74(3):M125-30. PubMed ID: 19397728
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  • 12. Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (ikura).
    Shin JH, Rasco BA.
    J Food Sci; 2007 Jun 31; 72(5):M160-5. PubMed ID: 17995738
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  • 13. Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets.
    Neetoo H, Ye M, Chen H.
    Int J Food Microbiol; 2010 Jan 01; 136(3):326-31. PubMed ID: 19861230
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 24(5):433-43. PubMed ID: 17367676
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  • 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 01; 72(7):M246-53. PubMed ID: 17995648
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  • 16. 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]

  • 17. Effect of curing method and freeze-thawing on subsequent growth of Listeria monocytogenes on cold-smoked salmon.
    Kang J, Tang S, Liu RH, Wiedmann M, Boor KJ, Bergholz TM, Wang S.
    J Food Prot; 2012 Sep 10; 75(9):1619-26. PubMed ID: 22947469
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  • 18. Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.
    Nyachuba DG, Donnelly CW, Howard AB.
    J Food Sci; 2007 Sep 10; 72(7):M267-75. PubMed ID: 17995651
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  • 19. Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.
    Tomé E, Teixeira P, Gibbs PA.
    Food Microbiol; 2006 Jun 10; 23(4):399-405. PubMed ID: 16943030
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  • 20. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad.
    Hwang CA, Tamplin ML.
    Int J Food Microbiol; 2005 Jul 25; 102(3):277-85. PubMed ID: 16014295
    [Abstract] [Full Text] [Related]

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