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Journal Abstract Search

491 related items for PubMed ID: 30166136

  • 1. Modelling the growth kinetics of Listeria monocytogenes in pasta salads at different storage temperatures and packaging conditions.
    De Cesare A, Vitali S, Tessema GT, Trevisani M, Fagereng TM, Beaufort A, Manfreda G, Skjerdal T.
    Food Microbiol; 2018 Dec; 76():154-163. PubMed ID: 30166136
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  • 2. Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures.
    Hwang CA, Marmer BS.
    Food Microbiol; 2007 May; 24(3):211-8. PubMed ID: 17188199
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  • 3. Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK.
    Little CL, Taylor FC, Sagoo SK, Gillespie IA, Grant K, McLauchlin J.
    Food Microbiol; 2007 May; 24(7-8):711-7. PubMed ID: 17613368
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  • 4. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese.
    Brown SRB, Forauer EC, D'Amico DJ.
    J Dairy Sci; 2018 Sep; 101(9):7768-7779. PubMed ID: 29960774
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  • 6. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
    Uyttendaele M, Busschaert P, Valero A, Geeraerd AH, Vermeulen A, Jacxsens L, Goh KK, De Loy A, Van Impe JF, Devlieghere F.
    Int J Food Microbiol; 2009 Jul 31; 133(1-2):94-104. PubMed ID: 19515447
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  • 9. Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes.
    Uyttendaele M, Rajkovic A, Benos G, François K, Devlieghere F, Debevere J.
    Int J Food Microbiol; 2004 Jan 15; 90(2):219-36. PubMed ID: 14698103
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  • 10. Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix.
    Olaimat AN, Abu Ghoush M, Al-Holy M, Abu Hilal H, Al-Nabulsi AA, Osaili TM, Ayyash M, Holley RA.
    Int J Food Microbiol; 2021 May 16; 346():109149. PubMed ID: 33756283
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  • 11. 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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  • 13. Fate of Listeria monocytogenes and members of the Enterobacteriaceae group along the processing line of 'Wara' a Southwestern Nigeria soft cheese.
    Adetunji VO, Chen J.
    Afr J Med Med Sci; 2010 Dec 15; 39 Suppl():185-91. PubMed ID: 22416662
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  • 14. The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature.
    Hwang CA.
    Food Microbiol; 2009 May 15; 26(3):253-8. PubMed ID: 19269565
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  • 15. 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 15; 25(1):177-82. PubMed ID: 17993392
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  • 16. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
    Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.
    Int J Food Microbiol; 2008 Jun 10; 124(3):250-9. PubMed ID: 18456355
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  • 17. Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage.
    Zhang L, Moosekian SR, Todd EC, Ryser ET.
    J Food Prot; 2012 May 10; 75(5):896-905. PubMed ID: 22564939
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  • 20. 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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