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Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

Comprehensive reviews in food science and food safety, 2010-01, Vol.9 (1), p.44-56

2010

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Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines

Journal of food protection, 2024-01, Vol.87 (1), p.100191-100191, Article 100191

2024

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Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

Journal of food protection, 2024-08, Vol.87 (8), p.100317, Article 100317

2024

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Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions

Journal of food protection, 2024-06, Vol.87 (6), p.100271-100271, Article 100271

2024

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Growth of Listeria monocytogenes within a caramel-coated apple microenvironment

mBio, 2015-10, Vol.6 (5), p.e01232-e01215

2015

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Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review

Journal of food protection, 2022-09, Vol.85 (9), p.1287-1299

2022

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Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type

Journal of food protection, 2020-08, Vol.83 (8), p.1335-1344

2020

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North American considerations, strategies, and practices in reducing the sodium content in processed foods

Journal of food science, 2024-09

2024

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Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese

Journal of food protection, 2021-05, Vol.84 (5), p.772-780

2021

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Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products

Journal of food protection, 2017-09, Vol.80 (9), p.1478-1488

2017

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Inhibition of Listeria monocytogenes by sodium diacetate and sodium Lactate on wieners and cooked bratwurst

Journal of food protection, 2002, Vol.65 (1), p.116-123

2002

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Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids

Food microbiology, 2004-12, Vol.21 (6), p.675-682

2004

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Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

Journal of food protection, 2013-08, Vol.76 (8), p.1366-1376

2013

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A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

Food microbiology, 2021-02, Vol.93, p.103618, Article 103618

2021

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Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

Food research international, 2021-11, Vol.149, p.110695-110695, Article 110695

2021

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Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Journal of food protection, 2015-05, Vol.78 (5), p.946-953

2015

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Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast

Journal of food protection, 2015-08, Vol.78 (8), p.1527-1527

2015

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Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage

Journal of food protection, 2016-02, Vol.79 (2), p.184-193

2016

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Inhibition of Clostridium perfringens Growth by Potassium Lactate during an Extended Cooling of Cooked Uncured Ground Turkey Breasts

Journal of food protection, 2013-11, Vol.76 (11), p.1972-1976

2013

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Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production

Journal of food protection, 2017-08, Vol.80 (8), p.1259-1265

2017

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Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c

Journal of food protection, 2014-10, Vol.77 (10), p.1787-1793

2014

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Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham

Journal of food protection, 2017-10, Vol.80 (10), p.1697-1704

2017

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Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

Journal of food protection, 2017-08, Vol.80 (8), p.1252-1258

2017

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Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity

Journal of food protection, 2015-06, Vol.78 (6), p.1215-1220

2015

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Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract

Journal of dairy science, 2014-11, Vol.97 (11), p.6671-6679

2014

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Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

Inactivation of Listeria monocytogenes by Hydrogen Peroxide Addition in Commercial Cheese Brines

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products

Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions

Growth of Listeria monocytogenes within a caramel-coated apple microenvironment

Listeria monocytogenes Outbreaks Related to Commercially Produced Caramel Apples: Developments in Sanitation, Product Formulation, and Packaging: A Review

Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type

North American considerations, strategies, and practices in reducing the sodium content in processed foods

Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese

Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products

Inhibition of Listeria monocytogenes by sodium diacetate and sodium Lactate on wieners and cooked bratwurst

Antagonistic effect of fat on the antibotulinal activity of food preservatives and fatty acids

Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken

Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast

Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast

Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage

Inhibition of Clostridium perfringens Growth by Potassium Lactate during an Extended Cooling of Cooked Uncured Ground Turkey Breasts

Effect of Cultured Celery Juice, Temperature, and Product Composition on the Inhibition of Proteolytic Clostridium botulinum Toxin Production

Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and/or cultured sugar-vinegar blend during storage at 4°c

Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham

Effect of Equilibrated pH and Indigenous Spoilage Microorganisms on the Inhibition of Proteolytic Clostridium botulinum Toxin Production in Experimental Meals under Temperature Abuse

Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity

Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract

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