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Journal Abstract Search

57 related items for PubMed ID: 4060686

  • 1. [Dependence of the dynamics of the multiplication of bacteria in the genus Citrobacter on the temperature factor and on the product type in experimental contamination].
    Sakimbaeva SD.
    Vopr Pitan; 1985; (4):56-9. PubMed ID: 4060686
    [Abstract] [Full Text] [Related]

  • 2. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
    Thorsen L, Budde BB, Koch AG, Klingberg TD.
    Int J Food Microbiol; 2009 Apr 15; 130(3):172-8. PubMed ID: 19230998
    [Abstract] [Full Text] [Related]

  • 3. [The epidemiology of helicobacteriosis in humans; studies of the survival capacity of the microbe in food].
    Böhmler G, Gerwert J, Scupin E, Sinell HJ.
    Dtsch Tierarztl Wochenschr; 1996 Oct 15; 103(10):438-43. PubMed ID: 9035978
    [Abstract] [Full Text] [Related]

  • 4. [Resistance of E. coli and bacteria of the genus Proteus to the thermal processing of perishable meat products].
    Delchev Kh, Iordanov I, Savov D, Vaptsarova M, Dimitrov Ia.
    Vet Med Nauki; 1978 Oct 15; 15(6):29-35. PubMed ID: 371114
    [Abstract] [Full Text] [Related]

  • 5. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R, Lindblad M.
    Int J Food Microbiol; 2009 Jan 31; 129(1):59-67. PubMed ID: 19064299
    [Abstract] [Full Text] [Related]

  • 6. Enterotoxin production by Yersinia enterocolitica in food samples.
    Velin D.
    Acta Microbiol Hung; 1984 Jan 31; 31(1):43-8. PubMed ID: 6540029
    [Abstract] [Full Text] [Related]

  • 7. The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing.
    Hayman MM, Anantheswaran RC, Knabel SJ.
    Int J Food Microbiol; 2007 Apr 10; 115(2):220-6. PubMed ID: 17173999
    [Abstract] [Full Text] [Related]

  • 8. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
    Libelt K.
    Pol Arch Weter; 1984 Apr 10; 24(1):51-64. PubMed ID: 6537488
    [Abstract] [Full Text] [Related]

  • 9. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
    Libelt K.
    Pol Arch Weter; 1984 Apr 10; 24(1):51-64. PubMed ID: 6571465
    [Abstract] [Full Text] [Related]

  • 10. Effect of chosen lactic acid bacteria strains on Staphylococcus aureus in vitro as well as in meat and raw sausages.
    Gomółka-Pawlicka M, Uradziński J, Wiszniewska A.
    Pol J Vet Sci; 2004 Apr 10; 7(4):251-9. PubMed ID: 15633784
    [Abstract] [Full Text] [Related]

  • 11. Meta-analysis of food safety information based on a combination of a relational database and a predictive modeling tool.
    Vialette M, Pinon A, Leporq B, Dervin C, Membré JM.
    Risk Anal; 2005 Feb 10; 25(1):75-83. PubMed ID: 15787758
    [Abstract] [Full Text] [Related]

  • 12. Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat.
    Vaikousi H, Biliaderis CG, Koutsoumanis KP.
    Int J Food Microbiol; 2009 Aug 15; 133(3):272-8. PubMed ID: 19564058
    [Abstract] [Full Text] [Related]

  • 13. Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2006 Jul 01; 110(1):108-11. PubMed ID: 16682092
    [Abstract] [Full Text] [Related]

  • 14. Acid tolerance of acid-adapted and nonacid-adapted Escherichia coli O157:H7 strains in beef decontamination runoff fluids or on beef tissue.
    Stopforth JD, Skandamis PN, Geornaras I, Sofos JN.
    Food Microbiol; 2007 Aug 01; 24(5):530-8. PubMed ID: 17367686
    [Abstract] [Full Text] [Related]

  • 15. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
    Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN.
    Food Microbiol; 2006 Dec 01; 23(8):762-71. PubMed ID: 16943080
    [Abstract] [Full Text] [Related]

  • 16. Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system.
    Elliot RM, McLay JC, Kennedy MJ, Simmonds RS.
    Int J Food Microbiol; 2004 Feb 15; 91(1):73-81. PubMed ID: 14967562
    [Abstract] [Full Text] [Related]

  • 17. [Etiological significance of bacteria of the genus citrobacter in the genesis of food poisoning].
    Paginskaia VP, Kaganovskaia SN, Markus VD, Kashanova NI, Listarova NA.
    Vopr Pitan; 1974 Feb 15; 0(5):41-4. PubMed ID: 4428670
    [No Abstract] [Full Text] [Related]

  • 18. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
    Barrera O, Rodríguez-Calleja JM, Santos JA, Otero A, García-López ML.
    Int J Food Microbiol; 2007 Apr 10; 115(2):244-51. PubMed ID: 17292989
    [Abstract] [Full Text] [Related]

  • 19. Growth inhibition of heat-injured Enterococcus faecium by oligophosphates in a cured meat model.
    Houben JH, Tjeerdsma-van Bokhoven JL.
    Int J Food Microbiol; 2004 Dec 01; 97(1):85-91. PubMed ID: 15527922
    [Abstract] [Full Text] [Related]

  • 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 01; 24(5):433-43. PubMed ID: 17367676
    [Abstract] [Full Text] [Related]

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