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Journal Abstract Search

323 related items for PubMed ID: 28604174

  • 1. Predicting and Modelling the Growth of Potentially Pathogenic Bacteria in Coalho Cheese.
    de Araújo VG, de Oliveira Arruda MD, Dantas Duarte FN, de Sousa JMB, da Costa Lima M, da Conceição ML, Schaffner DW, de Souza EL.
    J Food Prot; 2017 Jul; 80(7):1172-1181. PubMed ID: 28604174
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  • 2. Intrinsic Parameters and Bacterial Growth Prediction in a Brazilian Minimally Ripened Cheese (Coalho) during Refrigerated Storage.
    DA Costa Lima M, DA Conceição ML, Schaffner DW, DE Souza EL.
    J Food Prot; 2018 Nov; 81(11):1800-1809. PubMed ID: 30299978
    [Abstract] [Full Text] [Related]

  • 3. Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7, and Staphylococcus aureus on cheese during extended storage at 25°C.
    Leong WM, Geier R, Engstrom S, Ingham S, Ingham B, Smukowski M.
    J Food Prot; 2014 Aug; 77(8):1275-88. PubMed ID: 25198588
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  • 4. Effects of the Essential Oil from Origanum vulgare L. on Survival of Pathogenic Bacteria and Starter Lactic Acid Bacteria in Semihard Cheese Broth and Slurry.
    de Souza GT, de Carvalho RJ, de Sousa JP, Tavares JF, Schaffner D, de Souza EL, Magnani M.
    J Food Prot; 2016 Feb; 79(2):246-52. PubMed ID: 26818985
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  • 5. Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese.
    Adhikari A, Yemmireddy VK, Costello MJ, Gray PM, Salvadalena R, Rasco B, Killinger K.
    Int J Food Microbiol; 2018 Dec 02; 286():148-154. PubMed ID: 30114563
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  • 6. Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models.
    de Carvalho RJ, de Souza GT, Honório VG, de Sousa JP, da Conceição ML, Maganani M, de Souza EL.
    Food Microbiol; 2015 Dec 02; 52():59-65. PubMed ID: 26338117
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  • 9. Presence and growth prediction of Staphylococcus spp. and Staphylococcus aureus in Minas Frescal cheese, a soft fresh cheese produced in Brazil.
    Silva MP, Carvalho AF, Andretta M, Nero LA.
    J Dairy Sci; 2021 Dec 02; 104(12):12312-12320. PubMed ID: 34593231
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  • 11. Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines.
    Glass KA, Lim JY, Singer QL.
    J Food Prot; 2024 Jan 02; 87(1):100191. PubMed ID: 37949411
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  • 15. A quasi-chemical model for the growth and death of microorganisms in foods by non-thermal and high-pressure processing.
    Doona CJ, Feeherry FE, Ross EW.
    Int J Food Microbiol; 2005 Apr 15; 100(1-3):21-32. PubMed ID: 15854689
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  • 17. Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures.
    Valero A, Hernández M, Esteban-Carbonero Ó, Rodríguez-Lázaro D.
    Int J Food Microbiol; 2018 Dec 02; 286():48-54. PubMed ID: 30036729
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  • 20. The fate of potentially pathogenic bacteria in Swiss hard and semihard cheeses made from raw milk.
    Bachmann HP, Spahr U.
    J Dairy Sci; 1995 Mar 02; 78(3):476-83. PubMed ID: 7782504
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