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Orange Essential Oils Antimicrobial Activities against Salmonella spp

Journal of food science, 2008-08, Vol.73 (6), p.M264-M267

2008

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Antimicrobial effect and mode of action of terpeneless cold‐pressed Valencia orange essential oil on methicillin‐resistant Staphylococcus aureus

Journal of applied microbiology, 2012-05, Vol.112 (5), p.1020-1033

2012

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In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids

Journal of food science, 2009-03, Vol.74 (2), p.M67-M72

2009

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Cleaning and decontamination efficacy of wiping cloths and silver dihydrogen citrate on food contact surfaces

Journal of applied microbiology, 2012-07, Vol.113 (1), p.89-95

2012

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Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties

Journal of food science, 2008-05, Vol.73 (4), p.M174-M178

2008

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Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies

Letters in applied microbiology, 2013-02, Vol.56 (2), p.111-119

2013

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Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate

Journal of food science, 2009-08, Vol.74 (6), p.M237-M241

2009

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The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

Meat science, 2006-07, Vol.73 (3), p.413-421

2006

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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Meat science, 2009-05, Vol.82 (1), p.44-52

2009

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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Meat science, 2010-03, Vol.84 (3), p.470-476

2010

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Factors affecting poultry meat colour and consumer preferences - A review

World's Poultry Science Journal, 2016-06, Vol.72 (2), p.353-366

2016

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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

Meat science, 2009-11, Vol.83 (3), p.345-350

2009

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Assessment of a food microbiology senior undergraduate course as a potential food safety distance education course for poultry science majors

Poultry science, 2010-11, Vol.89 (11), p.2542-2545

2010

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2-Step Cooking Method of Searing and Hot Water Pasteurization to Maximize the Safety of Refrigerated, Vacuum Packaged, Chicken Breast Meat

Journal of food science, 2007-05, Vol.72 (4), p.M113-M119

2007

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Listeria monocytogenes infection of HD11, chicken macrophage-like cells

Poultry science, 2017-04, Vol.96 (4), p.950-956

2017

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Microbial, instrumental color and sensory characteristics of ground beef processed from beef trimmings treated with potassium lactate, sodium metasilicate, peroxyacetic acid or acidified sodium chlorite as single antimicrobial interventions

Journal of muscle foods, 2009, Vol.20 (1), p.54-69

2009

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Lethality of moist heat and silver dihydrogen citrate sanitizer combinations on Listeria spp. adhered to components of a deli meat slicer

Food control, 2014-10, Vol.44, p.227-232

2014

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Growth response of Salmonella enterica Typhimurium in co-culture with ruminal bacterium Streptococcus bovis is influenced by time of inoculation and carbohydrate substrate

Food research international, 2012-03, Vol.45 (2), p.1054-1057

2012

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Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States

World's poultry science journal, 2014-12, Vol.70 (4), p.787-802

2014

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Cleaning and decontamination efficacy of wiping cloths and silver dihydrogen citrate on food contact surfaces: Sanitation of food contact surfaces

Journal of applied microbiology, 2012-07, Vol.113 (1), p.89-95

2012

Volltextzugriff (PDF)

Antimicrobial effect and mode of action of terpeneless cold-pressed Valencia orange essential oil on methicillin-resistant Staphylococcus aureus: Antistaphylococcal effect of orange essential oil

Journal of applied microbiology, 2012-05, Vol.112 (5), p.1020-1033

2012

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Organic poultry: Consumer perceptions, opportunities, and regulatory issues

Journal of applied poultry research, 2009-12, Vol.18 (4), p.795-802

2009

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Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP

Meat science, 2008-04, Vol.78 (4), p.359-368

2008

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Model for evaluating turbidity in cloudy beverages

Journal of food science, 1991-05, Vol.56 (3), p.747-750

1991

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APPLICATION OF ACIDIC CALCIUM SULFATE AND ε-POLYLYSINE TO PRE-RIGOR BEEF ROUNDS FOR REDUCTION OF PATHOGENS: ACS/EPL SPRAYS REDUCE PATHOGENS ON BEEF

Journal of food safety, 2011-08, Vol.31 (3), p.395-400

2011

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Orange Essential Oils Antimicrobial Activities against Salmonella spp

Antimicrobial effect and mode of action of terpeneless cold‐pressed Valencia orange essential oil on methicillin‐resistant Staphylococcus aureus

In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids

Cleaning and decontamination efficacy of wiping cloths and silver dihydrogen citrate on food contact surfaces

Identification of Listeria innocua Surrogates for Listeria monocytogenes in Hamburger Patties

Analysis of microbial diversity on deli slicers using polymerase chain reaction and denaturing gradient gel electrophoresis technologies

Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Factors affecting poultry meat colour and consumer preferences - A review

The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

Assessment of a food microbiology senior undergraduate course as a potential food safety distance education course for poultry science majors

2-Step Cooking Method of Searing and Hot Water Pasteurization to Maximize the Safety of Refrigerated, Vacuum Packaged, Chicken Breast Meat

Listeria monocytogenes infection of HD11, chicken macrophage-like cells

Microbial, instrumental color and sensory characteristics of ground beef processed from beef trimmings treated with potassium lactate, sodium metasilicate, peroxyacetic acid or acidified sodium chlorite as single antimicrobial interventions

Lethality of moist heat and silver dihydrogen citrate sanitizer combinations on Listeria spp. adhered to components of a deli meat slicer

Growth response of Salmonella enterica Typhimurium in co-culture with ruminal bacterium Streptococcus bovis is influenced by time of inoculation and carbohydrate substrate

Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States

Cleaning and decontamination efficacy of wiping cloths and silver dihydrogen citrate on food contact surfaces: Sanitation of food contact surfaces

Antimicrobial effect and mode of action of terpeneless cold-pressed Valencia orange essential oil on methicillin-resistant Staphylococcus aureus: Antistaphylococcal effect of orange essential oil

Organic poultry: Consumer perceptions, opportunities, and regulatory issues

Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP

Model for evaluating turbidity in cloudy beverages

APPLICATION OF ACIDIC CALCIUM SULFATE AND ε-POLYLYSINE TO PRE-RIGOR BEEF ROUNDS FOR REDUCTION OF PATHOGENS: ACS/EPL SPRAYS REDUCE PATHOGENS ON BEEF

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