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Controlling Salmonella along the food chain in the European Union - progress over the last ten years

Euro surveillance : bulletin européen sur les maladies transmissibles, 2014-05, Vol.19 (19)

2014

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Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: Initial evaluation using outbreak data (2007–2011)

International journal of food microbiology, 2015-02, Vol.195, p.9-19

2015

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Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. [Erratum: 2005 Mar., v. 71, no. 3, p. 1674.]

Applied and Environmental Microbiology, 2003-08, Vol.69 (8), p.4583-4594

2003

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New mild technologies in meat processing: high pressure as a model technology

Meat science, 2002-11, Vol.62 (3), p.359-371

2002

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Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

Innovative food science & emerging technologies, 2004-12, Vol.5 (4), p.451-457

2004

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Quantitative microbiological risk assessment (QMRA) of food-borne zoonoses at the European level

Food control, 2013-02, Vol.29 (2), p.343-349

2013

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Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

Meat science, 1998, Vol.49, p.S139-S150

Hugas, M.

1998

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Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Journal of applied microbiology, 2006-01, Vol.100 (1), p.40-49

2006

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Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages

International journal of food microbiology, 2006-03, Vol.107 (2), p.148-158

2006

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Genetic diversity and safety aspects of enterococci from slightly fermented sausages

Journal of applied microbiology, 2005-01, Vol.98 (5), p.1177-1190

2005

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Integrating surveillance of animal health, food pathogens and foodborne disease in the European Union

Revue scientifique et technique (International Office of Epizootics), 2013-08, Vol.32 (2), p.521

2013

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Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

Food microbiology, 2005-01, Vol.22 (1), p.109-115

2005

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Application of enterocins as biopreservatives against Listeria innocua in meat products

Journal of food protection, 2000-06, Vol.63 (6), p.721-726

2000

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Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

Food microbiology, 2002-10, Vol.19 (5), p.509-518

2002

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Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins

Applied and Environmental Microbiology, 1996-05, Vol.62 (5), p.1676-1682

1996

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Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti‐listerial effect in dry fermented sausages

Journal of applied microbiology, 2000-04, Vol.88 (4), p.686-694

2000

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EFSA's 12th Scientific Colloquium — Assessing health benefits of controlling Campylobacter in the food chain

International journal of food microbiology, 2009-05, Vol.131 (2), p.284-285

2009

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Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

Journal of applied microbiology, 2000-04, Vol.88 (4), p.686-694

2000

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Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method

Letters in applied microbiology, 2004-01, Vol.39 (3), p.290-295

2004

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Selection of lactobacilli for chicken probiotic adjuncts

Journal of applied microbiology, 1998-01, Vol.84 (1), p.125-132

1998

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Pros and cons of carcass decontamination: The role of the European Food Safety Authority

Meat science, 2008, Vol.78 (1), p.43-52

2008

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Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

Food microbiology, 2000-02, Vol.17 (1), p.33-45

2000

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Biochemical characterization of lactobacilli from dry fermented sausages

International journal of food microbiology, 1993-04, Vol.18 (2), p.107-113

1993

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Prevention of ropiness in cooked pork by bacteriocinogenic cultures

International dairy journal, 2002, Vol.12 (2), p.239-246

2002

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Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)

Trends in food science & technology, 2010-09, Vol.21 (9), p.425-435

2010

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Controlling Salmonella along the food chain in the European Union - progress over the last ten years

Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: Initial evaluation using outbreak data (2007–2011)

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. [Erratum: 2005 Mar., v. 71, no. 3, p. 1674.]

New mild technologies in meat processing: high pressure as a model technology

Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

Quantitative microbiological risk assessment (QMRA) of food-borne zoonoses at the European level

Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages

Genetic diversity and safety aspects of enterococci from slightly fermented sausages

Integrating surveillance of animal health, food pathogens and foodborne disease in the European Union

Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham

Application of enterocins as biopreservatives against Listeria innocua in meat products

Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti‐listerial effect in dry fermented sausages

EFSA's 12th Scientific Colloquium — Assessing health benefits of controlling Campylobacter in the food chain

Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method

Selection of lactobacilli for chicken probiotic adjuncts

Pros and cons of carcass decontamination: The role of the European Food Safety Authority

Bacteriocin-producing lactobacilli in Spanish-style fermented sausages: characterization of bacteriocins

Biochemical characterization of lactobacilli from dry fermented sausages

Prevention of ropiness in cooked pork by bacteriocinogenic cultures

Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)

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