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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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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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Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

International journal of food microbiology, 2007-05, Vol.116 (1), p.174-181

2007

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Lactobacillus reuteri in bovine milk fermented decreases the oral carriage of mutans streptococci

International journal of food microbiology, 2004-09, Vol.95 (2), p.219-223

2004

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Rapid detection methods for viable Mycobacterium avium subspecies paratuberculosis in milk and cheese

International journal of food microbiology, 2010-07, Vol.141, p.S87-S90

2010

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Enumeration and identification of Campylobacter species in the liver and bile of slaughtered cattle

International journal of food microbiology, 2007-09, Vol.118 (3), p.259-263

2007

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Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef

International journal of food microbiology, 2006-04, Vol.107 (3), p.231-237

2006

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Application of ATP bioluminescence for evaluation of surface cleanliness of milking equipment

International journal of food microbiology, 2008-07, Vol.125 (3), p.357-361

2008

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The fate of Escherichia coli O157 in soil and its potential to contaminate drinking water

International journal of food microbiology, 2001-05, Vol.66 (1), p.111-117

2001

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Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate

International journal of food microbiology, 2005-04, Vol.99 (3), p.269-279

2005

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Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures

International journal of food microbiology, 1998-05, Vol.41 (1), p.45-51

1998

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Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area

International journal of food microbiology, 2001-09, Vol.69 (1), p.45-51

2001

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UV inactivation and model of UV inactivation of foot-and-mouth disease viruses in suspension

International journal of food microbiology, 2008-09, Vol.127 (1), p.84-90

2008

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A survey of the prevalence of Escherichia coli O157 in raw meats, raw cow's milk and raw-milk cheeses in south-east Scotland

International journal of food microbiology, 2001-05, Vol.66 (1), p.63-69

2001

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Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine

International journal of food microbiology, 1999-04, Vol.48 (1), p.21-35

1999

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Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157:H7—relevance to risk assessment

International journal of food microbiology, 2003-06, Vol.83 (2), p.147-160

2003

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Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate

International journal of food microbiology, 1994-11, Vol.23 (3), p.377-390

1994

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The occurrence of Listeria species in milk and dairy products: a national survey in England and Wales

International journal of food microbiology, 1991-02, Vol.12 (2), p.197-206

1991

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Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products

International journal of food microbiology, 1993-09, Vol.19 (4), p.241-258

1993

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The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef

International journal of food microbiology, 1988-02, Vol.6 (1), p.57-65

1988

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Characterization of Lactobacillus acidophilus strains for use as dietary adjunct

International journal of food microbiology, 1996-02, Vol.29 (1), p.105-109

1996

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Rates of detection of Salmonella and Campylobacter in meats in response to the sample size and the infection level of each species

International journal of food microbiology, 1991-05, Vol.13 (1), p.41-46

1991

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Microbiological and compositional status of Turkish white cheese

International journal of food microbiology, 1989-02, Vol.8 (1), p.19-24

1989

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Identification of major contamination sources during processing of emulsion sausage

International journal of food microbiology, 1988-12, Vol.7 (4), p.317-330

1988

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

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

Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

Lactobacillus reuteri in bovine milk fermented decreases the oral carriage of mutans streptococci

Rapid detection methods for viable Mycobacterium avium subspecies paratuberculosis in milk and cheese

Enumeration and identification of Campylobacter species in the liver and bile of slaughtered cattle

Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef

Application of ATP bioluminescence for evaluation of surface cleanliness of milking equipment

The fate of Escherichia coli O157 in soil and its potential to contaminate drinking water

Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate

Adhesion of some probiotic and dairy Lactobacillus strains to Caco-2 cell cultures

Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area

UV inactivation and model of UV inactivation of foot-and-mouth disease viruses in suspension

A survey of the prevalence of Escherichia coli O157 in raw meats, raw cow's milk and raw-milk cheeses in south-east Scotland

Effect of bacteriocin-producing lactobacilli on the survival of Escherichia coli and Listeria in a dynamic model of the stomach and the small intestine

Influence of agitation, inoculum density, pH, and strain on the growth parameters of Escherichia coli O157:H7—relevance to risk assessment

Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate

The occurrence of Listeria species in milk and dairy products: a national survey in England and Wales

Detection, identification and characterization of bacteriocin-producing lactic acid bacteria from retail food products

The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef

Characterization of Lactobacillus acidophilus strains for use as dietary adjunct

Rates of detection of Salmonella and Campylobacter in meats in response to the sample size and the infection level of each species

Microbiological and compositional status of Turkish white cheese

Identification of major contamination sources during processing of emulsion sausage

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