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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

International journal of food microbiology, 2018-12, Vol.286, p.148-154

2018

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Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry

International journal of food microbiology, 2017-01, Vol.241, p.215-224

2017

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The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce

International journal of food microbiology, 2021-06, Vol.347, p.109196, Article 109196

2021

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Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments

International journal of food microbiology, 2011-06, Vol.147 (3), p.188-194

2011

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Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality

International journal of food microbiology, 2024-06, Vol.418, p.110733-110733, Article 110733

2024

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Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing

International journal of food microbiology, 2011-10, Vol.149 (3), p.262-268

2011

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Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

International journal of food microbiology, 2016-04, Vol.223, p.25-32

2016

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Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef

International journal of food microbiology, 2013-10, Vol.167 (2), p.208-214

2013

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Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine

International journal of food microbiology, 2010-07, Vol.141 (3), p.236-241

2010

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Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains

International journal of food microbiology, 2012-06, Vol.157 (1), p.73-81

2012

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The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

International journal of food microbiology, 2020-04, Vol.318, p.108493-108493, Article 108493

2020

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Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains

International journal of food microbiology, 2020-01, Vol.313, p.108379, Article 108379

2020

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Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

International journal of food microbiology, 2015-12, Vol.214, p.159-167

2015

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Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C

International journal of food microbiology, 2015-02, Vol.194, p.40-45

2015

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Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C

International journal of food microbiology, 2009-05, Vol.131 (2-3), p.106

2009

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Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

International journal of food microbiology, 2015-02, Vol.195, p.20-29

Huang, Lihan

2015

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A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

International journal of food microbiology, 2012-09, Vol.158 (3), p.186-194

2012

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Laboratory scale Clean-In-Place (CIP) studies on the effectiveness of different caustic and acid wash steps on the removal of dairy biofilms

International journal of food microbiology, 2006-02, Vol.106 (3), p.254-262

2006

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Culture-independent bacterial community profiling of carbon dioxide treated raw milk

International journal of food microbiology, 2016-09, Vol.233, p.81-89

2016

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Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio

International journal of food microbiology, 2012-08, Vol.158 (1), p.42-48

2012

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Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses

International journal of food microbiology, 2015-12, Vol.214, p.151-158

2015

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Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures

International journal of food microbiology, 2018-12, Vol.286, p.48-54

2018

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Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions

International journal of food microbiology, 2014-03, Vol.173, p.1-8

2014

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Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness

International journal of food microbiology, 2015-12, Vol.215, p.109-116

2015

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Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

International journal of food microbiology, 2015-10, Vol.211, p.66-72

2015

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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

Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry

The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce

Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments

Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef

Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine

Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C

Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

Laboratory scale Clean-In-Place (CIP) studies on the effectiveness of different caustic and acid wash steps on the removal of dairy biofilms

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio

Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses

Modelling the fate and serogroup variability of persistent Listeria monocytogenes strains on grated cheese at different storage temperatures

Presence of quorum sensing signal molecules in minced beef stored under various temperature and packaging conditions

Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

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