External concentration of organic acid anions and pH: key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods
CE Carpenter, JR Broadbent - Journal of food science, 2009 - Wiley Online Library
Although the mechanisms by which organic acids inhibit growth of bacteria in mildly acidic
foods are not fully understood, it is clear that intracellular accumulation of anions is a primary …
foods are not fully understood, it is clear that intracellular accumulation of anions is a primary …
Chemical preservatives and natural antimicrobial compounds
This chapter talks about antimicrobial compounds that are divided into two classes:
traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) …
traditional and naturally occurring. Antimicrobials are classified as traditional when they (i) …
Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures
R Tocmo, K Krizman, WJ Khoo, LK Phua… - … Reviews in Food …, 2014 - Wiley Online Library
The occurrence of Listeria monocytogenes in ready‐to‐eat (RTE) fish products is well
documented and represents an important food safety concern. Contamination of this …
documented and represents an important food safety concern. Contamination of this …
Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods
MN Perera, T Abuladze, M Li, J Woolston… - Food …, 2015 - Elsevier
ListShield™, a commercially available bacteriophage cocktail that specifically targets
Listeria monocytogenes, was evaluated as a bio-control agent for L. monocytogenes in …
Listeria monocytogenes, was evaluated as a bio-control agent for L. monocytogenes in …
Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
X He, R Liu, S Nirasawa, D Zheng, H Liu - Journal of Food Engineering, 2013 - Elsevier
The thawing characteristics and post-thawing quality of frozen pork treated with high voltage
electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple …
electrostatic fields (HVEF) were compared with those of an air-thawed control. A multiple …
Predicting growth rates and growth boundary of Listeria monocytogenes—An international validation study with focus on processed and ready-to-eat meat and …
O Mejlholm, A Gunvig, C Borggaard… - International Journal of …, 2010 - Elsevier
The performance of six predictive models for Listeria monocytogenes was evaluated using
1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The …
1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The …
Reduction of Listeria monocytogenes in queso fresco cheese by a combination of listericidal and listeriostatic GRAS antimicrobials
KA Soni, M Desai, A Oladunjoye, F Skrobot… - International Journal of …, 2012 - Elsevier
Single and combined effects of three GRAS (generally recognized as safe) antimicrobials
including, bacteriophage P100 (phage P100), lauric arginate (LAE), and potassium lactate …
including, bacteriophage P100 (phage P100), lauric arginate (LAE), and potassium lactate …
Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon
B Gudbjornsdottir, A Jonsson, H Hafsteinsson… - LWT-Food Science and …, 2010 - Elsevier
Investigation of the effect of high-pressure processing (HPP) at very short time on the
inactivation of Listeria innocua was conducted as well as the effect on texture and …
inactivation of Listeria innocua was conducted as well as the effect on texture and …
Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on Listeria monocytogenes
O Mejlholm, PAW Dalgaard - Journal of Food Protection, 2007 - Elsevier
A cardinal parameter model was developed to predict the effect of diacetate, lactate, CO 2,
smoke components (phenol), pH, NaCl, temperature, and the interactions between all …
smoke components (phenol), pH, NaCl, temperature, and the interactions between all …
Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L …
F Pérez‐Rodríguez, E Carrasco… - EFSA Supporting …, 2017 - Wiley Online Library
A quantitative risk characterization of Listeria monocytogenes in various ready-to-eat (RTE)
food categories (heat-treated meat; smoked and gravad fish; and soft and semi-soft …
food categories (heat-treated meat; smoked and gravad fish; and soft and semi-soft …