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Journal Abstract Search

137 related items for PubMed ID: 37949411

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  • 2. Acidification of Model Cheese Brines To Control Listeria monocytogenes.
    Brown SRB, Millán-Borrero NC, Carbonella JC, Micheletti AJP, D'Amico DJ.
    J Food Prot; 2018 Jan; 81(1):79-83. PubMed ID: 29271687
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  • 3. Survival of Listeria monocytogenes in commercial cheese brines.
    Larson AE, Johnson EA, Nelson JH.
    J Dairy Sci; 1999 Sep; 82(9):1860-8. PubMed ID: 10509244
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  • 4. Use of used vs. fresh cheese brines and the effect of pH and salt concentration on the survival of Listeria monocytogenes.
    Schirmer BC, Heir E, Lindstedt BA, Møretrø T, Langsrud S.
    J Dairy Res; 2014 Feb; 81(1):113-9. PubMed ID: 24433588
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  • 5. 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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  • 6. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C.
    Shrestha S, Grieder JA, McMahon DJ, Nummer BA.
    J Dairy Sci; 2011 Sep; 94(9):4329-35. PubMed ID: 21854905
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  • 8. 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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  • 10. Factors affecting the viability of Staphylococcus aureus and production of enterotoxin during processing and storage of white-brined cheese.
    Al-Nabulsi AA, Osaili TM, AbuNaser RA, Olaimat AN, Ayyash M, Al-Holy MA, Kadora KM, Holley RA.
    J Dairy Sci; 2020 Aug; 103(8):6869-6881. PubMed ID: 32505390
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  • 14. Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese.
    Engstrom SK, Anderson KM, Glass KA.
    J Food Prot; 2021 May 01; 84(5):772-780. PubMed ID: 33290511
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  • 17. Inactivation of Escherichia coli O157:H7, Salmonella enterica serotype enteritidis, and Listeria monocytogenes on lettuce by hydrogen peroxide and lactic acid and by hydrogen peroxide with mild heat.
    Lin CM, Moon SS, Doyle MP, McWatters KH.
    J Food Prot; 2002 Aug 01; 65(8):1215-20. PubMed ID: 12182470
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  • 20. Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses.
    Possas A, Hernández M, Esteban-Carbonero Ó, Valero A, Rodríguez-Lázaro D.
    Food Microbiol; 2022 Jun 01; 104():103979. PubMed ID: 35287808
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