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Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

International journal of food microbiology, 2008-08, Vol.126 (1), p.1-12

2008

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Characterization of the microbial flora from a traditional Greek fermented sausage

Meat science, 2005-02, Vol.69 (2), p.307-317

2005

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Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions

Journal of food science, 2006-08, Vol.71 (6), p.M157-M167

2006

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Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Meat science, 2007-12, Vol.77 (4), p.570-579

2007

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Quantifying the spoilage and shelf-life of yoghurt with fruits

Food microbiology, 2011-05, Vol.28 (3), p.611-616

2011

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Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Food science & technology, 2010, Vol.43 (1), p.20-25

2010

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Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Food microbiology, 2008-10, Vol.25 (7), p.915-921

2008

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Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442

Meat science, 2003-07, Vol.64 (3), p.265-271

2003

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Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131

Meat science, 2008-10, Vol.80 (2), p.194-203

2008

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Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

Journal of food protection, 2010-03, Vol.73 (3), p.524-528

2010

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Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides l124 and Lactobacillus curvatus L442

Antonie van Leeuwenhoek, 2004-04, Vol.85 (3), p.191-198

2004

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Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131

Meat science, 2006-12, Vol.74 (4), p.690-696

2006

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Determination of the growth limits and kinetic behavior of Listeria monocytogenes in a sliced cooked cured meat product: validation of the predictive growth model under constant and dynamic temperature storage conditions

Journal of food protection, 2006-06, Vol.69 (6), p.1312-1321

2006

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Modeling the Effect of Abrupt Acid and Osmotic Shifts within the Growth Region and across Growth Boundaries on Adaptation and Growth of Listeria monocytogenes

Applied and Environmental Microbiology, 2010-10, Vol.76 (19), p.6555-6563

2010

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Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C

Journal of applied microbiology, 2002, Vol.93 (3), p.363-373

2002

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Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

International journal of food microbiology, 2010-07, Vol.141, p.S170-S179

2010

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Biogenic amines in traditional fermented sausages produced in selected European countries

Food chemistry, 2008-03, Vol.107 (2), p.912-921

2008

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Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131

Journal of applied microbiology, 2005-01, Vol.99 (6), p.1314-1323

2005

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Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO2 Packaging on the Spoilage Microflora of Fish

Applied and Environmental Microbiology, 2000-08, Vol.66 (8), p.3528-3534

2000

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Adaptive Growth Responses of Listeria monocytogenes to Acid and Osmotic Shifts above and across the Growth Boundaries

Journal of food protection, 2011, Vol.74 (1), p.78-85

2011

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Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

International journal of food microbiology, 2012-01, Vol.152 (3), p.91-99

2012

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Performance of Pseudomonas CFC-selective medium in the fish storage ecosystems

Journal of microbiological methods, 2001-11, Vol.47 (2), p.243-247

2001

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Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages

World journal of microbiology & biotechnology, 2002-12, Vol.18 (9), p.847-856

2002

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Impact of poultry slaughter house modernisation and updating of food safety management systems on the microbiological quality and safety of products

Food control, 2008-04, Vol.19 (4), p.423-431

2008

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Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment

International journal of food microbiology, 2011-03, Vol.146 (2), p.170-175

2011

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Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

Characterization of the microbial flora from a traditional Greek fermented sausage

Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions

Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments

Quantifying the spoilage and shelf-life of yoghurt with fruits

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442

Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131

Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

Influence of nutrients on growth and bacteriocin production by Leuconostoc mesenteroides l124 and Lactobacillus curvatus L442

Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131

Determination of the growth limits and kinetic behavior of Listeria monocytogenes in a sliced cooked cured meat product: validation of the predictive growth model under constant and dynamic temperature storage conditions

Modeling the Effect of Abrupt Acid and Osmotic Shifts within the Growth Region and across Growth Boundaries on Adaptation and Growth of Listeria monocytogenes

Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C

Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

Biogenic amines in traditional fermented sausages produced in selected European countries

Growth and bacteriocin production kinetics of Leuconostoc mesenteroides E131

Applicability of an Arrhenius Model for the Combined Effect of Temperature and CO2 Packaging on the Spoilage Microflora of Fish

Adaptive Growth Responses of Listeria monocytogenes to Acid and Osmotic Shifts above and across the Growth Boundaries

Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

Performance of Pseudomonas CFC-selective medium in the fish storage ecosystems

Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus L442, isolated from dry fermented sausages

Impact of poultry slaughter house modernisation and updating of food safety management systems on the microbiological quality and safety of products

Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment

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