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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

511 related items for PubMed ID: 19465253

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  • 7. Extended staphylococcal enterotoxin D expression in ham products.
    Márta D, Wallin-Carlquist N, Schelin J, Borch E, Rådström P.
    Food Microbiol; 2011 May; 28(3):617-20. PubMed ID: 21356473
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  • 8. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages.
    Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJ.
    Food Microbiol; 2008 Apr; 25(2):313-23. PubMed ID: 18206774
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  • 9. 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. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
    Corbière Morot-Bizot S, Leroy S, Talon R.
    Int J Food Microbiol; 2006 Apr 25; 108(2):210-7. PubMed ID: 16488037
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  • 11. Behavior of enterotoxigenic strains of Staphylococcus aureus in milk fermented with a yogurt starter culture.
    Zúñiga Estrada A, Sánchez Mendoza M, Mota de la Garza L, Ortigoza Ferado J.
    Rev Latinoam Microbiol; 1999 Apr 25; 41(1):5-10. PubMed ID: 10932746
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  • 12. Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production.
    Jaichumjai P, Valyasevi R, Assavanig A, Kurdi P.
    Food Microbiol; 2010 Sep 25; 27(6):741-8. PubMed ID: 20630315
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  • 13. Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage.
    Luxananil P, Promchai R, Wanasen S, Kamdee S, Thepkasikul P, Plengvidhya V, Visessanguan W, Valyasevi R.
    Int J Food Microbiol; 2009 Feb 28; 129(3):312-5. PubMed ID: 19157611
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  • 14. Classical enterotoxigenic characteristics of Staphylococcus aureus strains isolated from bovine subclinical mastitis in Van, Turkey.
    Boynukara B, Gulhan T, Alisarli M, Gurturk K, Solmaz H.
    Int J Food Microbiol; 2008 Jul 15; 125(2):209-11. PubMed ID: 18485509
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  • 15. Risk evaluation for staphylococcal food poisoning in processed milk produced with skim milk powder.
    Soejima T, Nagao E, Yano Y, Yamagata H, Kagi H, Shinagawa K.
    Int J Food Microbiol; 2007 Apr 01; 115(1):29-34. PubMed ID: 17125869
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  • 16. Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea.
    Kim HJ, Griffiths MW, Fazil AM, Lammerding AM.
    J Food Prot; 2009 Sep 01; 72(9):1897-908. PubMed ID: 19777892
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  • 17. Novel multiplex PCR for the detection of the Staphylococcus aureus superantigen and its application to raw meat isolates in Korea.
    Hwang SY, Kim SH, Jang EJ, Kwon NH, Park YK, Koo HC, Jung WK, Kim JM, Park YH.
    Int J Food Microbiol; 2007 Jun 10; 117(1):99-105. PubMed ID: 17439826
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  • 18. Multiplex PCR and RPLA Identification of Staphylococcus aureus enterotoxigenic strains from bulk tank milk.
    Zouharova M, Rysanek D.
    Zoonoses Public Health; 2008 Aug 10; 55(6):313-9. PubMed ID: 18489539
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  • 19. Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
    Angelidis AS, Chronis EN, Papageorgiou DK, Kazakis II, Arsenoglou KC, Stathopoulos GA.
    Food Microbiol; 2006 Feb 10; 23(1):95-100. PubMed ID: 16942992
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  • 20. Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste.
    Okahisa N, Inatsu Y, Juneja VK, Kawamoto S.
    Foodborne Pathog Dis; 2008 Jun 10; 5(3):351-9. PubMed ID: 18564913
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