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Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses

Food science and biotechnology, 2023-10, Vol.32 (12), p.1631-1651

2023

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Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

Frontiers in microbiology, 2019-03, Vol.10, p.513

2019

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Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Poultry science, 2021-08, Vol.100 (8), p.101234-101234, Article 101234

2021

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Effect of UV-C irradiation on inactivation of Aspergillus flavus and Aspergillus parasiticus and quality parameters of roasted coffee bean (Coffea arabica L.)

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2020-03, Vol.37 (3), p.507-518

2020

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COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

Trends in food science & technology, 2021-03, Vol.109, p.25-36

2021

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Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin

Food control, 2021-05, Vol.123, p.107838, Article 107838

2021

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Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Food Science and Biotechnology, 2020, 29(8), , pp.1131-1139

2020

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Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin

Food microbiology, 2022-04, Vol.102, p.103906-103906, Article 103906

2022

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Biofilm eradication ability of phage cocktail against Listeria monocytogenes biofilms formed on food contact materials and effect on virulence-related genes and biofilm structure

Food research international, 2022-07, Vol.157, p.111367-111367, Article 111367

2022

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Characterization of Salmonella ser. Enteritidis-specific bacteriophages and biocontrol strategy to reduce S. Enteritidis on egg products using bacteriophages and essential oil compounds

Food control, 2024-06, Vol.160, p.110304, Article 110304

2024

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Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces

International journal of food microbiology, 2021-01, Vol.336, p.108897, Article 108897

2021

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Efficacy of disinfectant and bacteriophage mixture against planktonic and biofilm state of Listeria monocytogenes to control in the food industry

International journal of food microbiology, 2024-03, Vol.413, p.110587-110587, Article 110587

2024

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Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production—A review

Food control, 2022-07, Vol.137, p.108976, Article 108976

2022

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Control of Listeria monocytogenes in food industry by a combination treatment of natural aromatic compound with Listeria-specific bacteriophage cocktail

Food research international, 2024-02, Vol.177, p.113859-113859, Article 113859

2024

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Effect of sublethal concentrations of bactericidal antibiotics on mutation frequency and stress response of Listeria monocytogenes

Food research international, 2022-01, Vol.151, p.110903-110903, Article 110903

2022

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Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)

Food science and technology international, 2019-12, Vol.25 (8), p.649-658

2019

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Effects of microwaves on the reduction of Aspergillus flavus and Aspergillus parasiticus on brown rice (Oryza sativa L.) and barley (Hordeum vulgare L.)

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2017-07, Vol.34 (7), p.1193-1200

2017

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Isolation, characterization, and application of bacteriophages to reduce and inhibit Listeria monocytogenes in celery and enoki mushroom

Food control, 2022-05, Vol.135, p.108826, Article 108826

2022

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Potential risk of biofilm-forming Bacillus cereus group in fresh-cut lettuce production chain

Food research international, 2024-09, Vol.191, p.114692, Article 114692

2024

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Strategy for reduction of microorganisms during rice cakes manufacturing process

Korean Journal of Food Preservation, 2022-08, Vol.29 (5), p.728-738

2022

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Comparison of SureTectTM with phenotypic and genotypic method for the detection of Salmonella spp. and Listeria monocytogenes in ready-to-eat foods

Korean Journal of Food Preservation, 2023-04, Vol.30 (2), p.262-271

2023

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Comparison of SureTectTM with phenotypic and genotypic method for the detection of Salmonella spp. and Listeria monocytogenes in ready-to-eat foods

Korean Journal of Food Preservation, 2023-04, Vol.30 (2), p.262-271

2023

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Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea

Han'gug sigpum wi'saeng anjeonseong haghoeji, 2021-10, Vol.36 (5), p.400-406

2021

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Comparative efficacy of loop-mediated isothermal amplification, real-time PCR, and selective agar method for detection of Listeria monocytogenes in food

Korean Journal of Food Preservation, 2022-06, Vol.29 (3), p.521-529

2022

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Microbiological hygiene management strategy of rice cake business

Food Science and Industry, 2022-12, Vol.55 (4), p.423-431

2022

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Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses

Genetic Relationship, Virulence Factors, Drug Resistance Profile and Biofilm Formation Ability of Vibrio parahaemolyticus Isolated From Mussel

Isolation and characterization of Salmonella spp. from food and food contact surfaces in a chicken processing factory

Effect of UV-C irradiation on inactivation of Aspergillus flavus and Aspergillus parasiticus and quality parameters of roasted coffee bean (Coffea arabica L.)

COVID-19 pandemic crisis and food safety: Implications and inactivation strategies

Efficacy of chlorine-based disinfectants (sodium hypochlorite and chlorine dioxide) on Salmonella Enteritidis planktonic cells, biofilms on food contact surfaces and chicken skin

Quantitative microbial risk assessment for Clostridium perfringens foodborne illness following consumption of kimchi in South Korea

Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin

Biofilm eradication ability of phage cocktail against Listeria monocytogenes biofilms formed on food contact materials and effect on virulence-related genes and biofilm structure

Characterization of Salmonella ser. Enteritidis-specific bacteriophages and biocontrol strategy to reduce S. Enteritidis on egg products using bacteriophages and essential oil compounds

Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces

Efficacy of disinfectant and bacteriophage mixture against planktonic and biofilm state of Listeria monocytogenes to control in the food industry

Bacteriophage and their lysins: A new era of biocontrol for inactivation of pathogenic bacteria in poultry processing and production—A review

Control of Listeria monocytogenes in food industry by a combination treatment of natural aromatic compound with Listeria-specific bacteriophage cocktail

Effect of sublethal concentrations of bactericidal antibiotics on mutation frequency and stress response of Listeria monocytogenes

Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)

Effects of microwaves on the reduction of Aspergillus flavus and Aspergillus parasiticus on brown rice (Oryza sativa L.) and barley (Hordeum vulgare L.)

Isolation, characterization, and application of bacteriophages to reduce and inhibit Listeria monocytogenes in celery and enoki mushroom

Potential risk of biofilm-forming Bacillus cereus group in fresh-cut lettuce production chain

Strategy for reduction of microorganisms during rice cakes manufacturing process

Comparison of SureTectTM with phenotypic and genotypic method for the detection of Salmonella spp. and Listeria monocytogenes in ready-to-eat foods

Comparison of SureTectTM with phenotypic and genotypic method for the detection of Salmonella spp. and Listeria monocytogenes in ready-to-eat foods

Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea

Comparative efficacy of loop-mediated isothermal amplification, real-time PCR, and selective agar method for detection of Listeria monocytogenes in food

Microbiological hygiene management strategy of rice cake business

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