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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

698 related items for PubMed ID: 23164056

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  • 23. The effect of sodium reduction with and without potassium chloride on the survival of Listeria monocytogenes in Cheddar cheese.
    Hystead E, Diez-Gonzalez F, Schoenfuss TC.
    J Dairy Sci; 2013 Oct; 96(10):6172-85. PubMed ID: 23910550
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  • 26. Predicting the effect of salt on heat tolerance of Listeria monocytogenes in meat and fish products.
    Hansen TB, Abdalas S, Al-Hilali I, Hansen LT.
    Int J Food Microbiol; 2021 Aug 16; 352():109265. PubMed ID: 34116257
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  • 27. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.
    Wijnker JJ, Koop G, Lipman LJ.
    Food Microbiol; 2006 Oct 16; 23(7):657-62. PubMed ID: 16943065
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  • 31. Evaluation of novel micronized encapsulated essential oil-containing phosphate and lactate blends for growth inhibition of Listeria monocytogenes and Salmonella on poultry bologna, pork ham, and roast beef ready-to-eat deli loaves.
    Casco G, Taylor TM, Alvarado C.
    J Food Prot; 2015 Apr 16; 78(4):698-706. PubMed ID: 25836394
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  • 34. Impact of bacterial stress and biofilm-forming ability on transfer of surface-dried Listeria monocytogenes during slicing of delicatessen meats.
    Keskinen LA, Todd EC, Ryser ET.
    Int J Food Microbiol; 2008 Oct 31; 127(3):298-304. PubMed ID: 18755520
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  • 37. Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks.
    Lobaton-Sulabo AS, Axman TJ, Getty KJ, Boyle EA, Harper NM, Uppal KK, Barry B, Higgins JJ.
    J Food Prot; 2011 Feb 31; 74(2):188-92. PubMed ID: 21333136
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  • 38. Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages.
    Samelis J, Sofos JN, Kain ML, Scanga JA, Belk KE, Smith GC.
    J Food Prot; 2001 Nov 31; 64(11):1722-9. PubMed ID: 11726150
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