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Journal Abstract Search

725 related items for PubMed ID: 21411167

  • 1. High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.
    Hereu A, Bover-Cid S, Garriga M, Aymerich T.
    Int J Food Microbiol; 2012 Mar 15; 154(3):107-12. PubMed ID: 21411167
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  • 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
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  • 3. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.
    Ye M, Neetoo H, Chen H.
    Food Microbiol; 2008 Apr 15; 25(2):260-8. PubMed ID: 18206768
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  • 4. Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
    Marcos B, Aymerich T, Monfort JM, Garriga M.
    Int J Food Microbiol; 2007 Nov 30; 120(1-2):152-8. PubMed ID: 17629977
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  • 5. The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
    Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M.
    Meat Sci; 2012 Feb 30; 90(2):472-7. PubMed ID: 22000500
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  • 6. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.
    Marcos B, Aymerich T, Monfort JM, Garriga M.
    Food Microbiol; 2008 Feb 30; 25(1):177-82. PubMed ID: 17993392
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  • 7. Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.
    Zhou H, Xie Y, Liu H, Jin J, Duan H, Zhang H.
    J Food Prot; 2015 Oct 30; 78(10):1835-41. PubMed ID: 26408132
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  • 9. Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate.
    Stopforth JD, Visser D, Zumbrink R, van Dijk L, Bontenbal EW.
    J Food Prot; 2010 Mar 30; 73(3):552-5. PubMed ID: 20202344
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  • 11. Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage.
    Yadav B, Spinelli AC, Misra NN, Tsui YY, McMullen LM, Roopesh MS.
    J Food Sci; 2020 Apr 30; 85(4):1203-1212. PubMed ID: 32118300
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  • 12. Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna.
    Mangalassary S, Han I, Rieck J, Acton J, Jiang X, Sheldon B, Dawson P.
    J Food Prot; 2007 Nov 30; 70(11):2503-11. PubMed ID: 18044427
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  • 14. Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams.
    Morales P, Calzada J, Nuñez M.
    J Food Prot; 2006 Oct 30; 69(10):2539-43. PubMed ID: 17066942
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  • 19. Nisin affects the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days.
    Ruiz A, Williams SK, Djeri N, Hinton A, Rodrick GE.
    Poult Sci; 2010 Feb 30; 89(2):353-8. PubMed ID: 20075290
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  • 20. Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats.
    Nguyen VT, Gidley MJ, Dykes GA.
    Food Microbiol; 2008 May 30; 25(3):471-8. PubMed ID: 18355672
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