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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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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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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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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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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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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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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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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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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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Tools for the performance assessment and improvement of food safety management systems

Trends in food science & technology, 2011-11, Vol.22, p.S80-S89

2011

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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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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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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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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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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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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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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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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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Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C

Food microbiology, 2003-04, Vol.20 (2), p.259-265

2003

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ENTEROCIN PRODUCTION BY ENTEROCOCCUS FAECIUM STRAINS ISOLATED FROM GREEK SPONTANEOUSLY FERMENTED SAUSAGES

Italian journal of food science, 2014-01, Vol.26 (1), p.12-12

2014

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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

Strategies to reduce biogenic amine accumulation in traditional sausage manufacturing

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

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

Quantifying the spoilage and shelf-life of yoghurt with fruits

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

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

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

Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131

Tools for the performance assessment and improvement of food safety management systems

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

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

Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131

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

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

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

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

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

Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C

ENTEROCIN PRODUCTION BY ENTEROCOCCUS FAECIUM STRAINS ISOLATED FROM GREEK SPONTANEOUSLY FERMENTED SAUSAGES

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