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Journal Abstract Search

353 related items for PubMed ID: 24754253

  • 1. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review.
    Jiang J, Xiong YL.
    Crit Rev Food Sci Nutr; 2015; 55(13):1886-901. PubMed ID: 24754253
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  • 3. Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions.
    Lavieri NA, Sebranek JG, Brehm-Stecher BF, Cordray JC, Dickson JS, Horsch AM, Jung S, Larson EM, Manu DK, Mendonça AF.
    Foodborne Pathog Dis; 2014 Jun; 11(6):462-7. PubMed ID: 24824223
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  • 5. 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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  • 7. Postpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes.
    Muriana PM, Quimby W, Davidson CA, Grooms J.
    J Food Prot; 2002 Jun 15; 65(6):963-9. PubMed ID: 12092729
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  • 9. Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham.
    Zhao Y, Teixeira JS, Saldaña MDA, Gänzle MG.
    Int J Food Microbiol; 2019 Sep 16; 305():108253. PubMed ID: 31233962
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  • 10. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.
    Possas A, Posada-Izquierdo GD, Pérez-Rodríguez F, Valero A, García-Gimeno RM, Duarte MC.
    Int J Food Microbiol; 2017 Jan 02; 240():40-46. PubMed ID: 27590560
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  • 12. Pathogen testing of ready-to-eat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999.
    Levine P, Rose B, Green S, Ransom G, Hill W.
    J Food Prot; 2001 Aug 02; 64(8):1188-93. PubMed ID: 11510658
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  • 13. Quantitative risk assessment of Listeria monocytogenes in ready-to-eat (RTE) cooked meat products sliced at retail stores in Greece.
    Tsaloumi S, Aspridou Z, Tsigarida E, Gaitis F, Garofalakis G, Barberis K, Tzoumanika F, Dandoulaki M, Skiadas R, Koutsoumanis K.
    Food Microbiol; 2021 Oct 02; 99():103800. PubMed ID: 34119094
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  • 17. Investigation for possible source(s) of contamination of ready-to-eat meat products with Listeria spp. and other pathogens in a meat processing plant in Trinidad.
    Gibbons IS, Adesiyun A, Seepersadsingh N, Rahaman S.
    Food Microbiol; 2006 Jun 02; 23(4):359-66. PubMed ID: 16943025
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  • 20. 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 02; 24(5):433-43. PubMed ID: 17367676
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