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Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Journal of food protection, 2014-05, Vol.77 (5), p.828-831

2014

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In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

Meat science, 2020-01, Vol.159, p.107942-107942, Article 107942

2020

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Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma

Food control, 2019-10, Vol.104, p.231-239

2019

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A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

Journal of food protection, 2023-02, Vol.86 (2), p.100025-100025, Article 100025

2023

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Radiation resistance and injury in starved Escherichia coli O157:H7 treated with electron-beam irradiation in 0.85% saline and in apple juice

Foodborne pathogens and disease, 2014-11, Vol.11 (11), p.900

2014

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Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

Frontiers in nutrition (Lausanne), 2021-02, Vol.7, p.619023

2021

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Effect of display case cooling technologies on shelf-life of beef and chicken

Food control, 2018-12, Vol.94, p.56-64

2018

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Atmospheric Pressure Cold Plasma as a Potential Technology to Degrade Carbamate Residues in Water

Plasma chemistry and plasma processing, 2020-09, Vol.40 (5), p.1291-1309

2020

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Effects of Different Nitrite Concentrations from a Vegetable Source with and without High Hydrostatic Pressure on the Recovery of Listeria monocytogenes on Ready-to-Eat Restructured Ham

Journal of food protection, 2014-05, Vol.77 (5), p.781-787

2014

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Abstract 1436: Cinnamaldahyde enhances the inactivation of Salmonella enterica by High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice

The Journal of biological chemistry, 2023, Vol.299 (3), p.103217, Article 103217

2023

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Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions

Foodborne pathogens and disease, 2014-06, Vol.11 (6), p.462

2014

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Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Antioxidants, 2016-06, Vol.5 (2), p.18

2016

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Antimicrobial Efficacy of Cinnamaldehyde Against Escherichia coli O157:H7 and Salmonella enterica in Carrot Juice and Mixed Berry Juice Held at 4°C and 12°C

Foodborne pathogens and disease, 2017-05, Vol.14 (5), p.302

2017

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Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Antioxidants, 2016-06, Vol.5 (2), p.19

2016

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Acid Adaptation Enhances Tolerance of Escherichia coli O157:H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice

Microorganisms (Basel), 2024-06, Vol.12 (6), p.1131

2024

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Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

Frontiers in Food Science and Technology (Online), 2023-08, Vol.3

2023

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Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide

Journal of food protection, 2012-10, Vol.75 (10), p.1728-1733

2012

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Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Meat science, 2014-08, Vol.97 (4), p.568-574

2014

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Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon

Journal of food protection, 2014, Vol.77 (1), p.83-86

2014

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Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham

Foodborne pathogens and disease, 2014-01, Vol.11 (1), p.50

2014

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Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

Journal of food protection, 2012-06, Vol.75 (6), p.1063-1070

2012

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Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties

Journal of food protection, 2011-12, Vol.74 (12), p.2018-2023

2011

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Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined

Food control, 2022-09, Vol.139, p.109059, Article 109059

2022

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A combination of high-voltage atmospheric cold plasma and cinnamaldehyde significantly increases inactivation of Salmonella enterica and Escherichia coli O157:H7 in raw pineapple juice

Food science & technology, 2024-07, Vol.203, p.116380, Article 116380

2024

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Survival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentation

Journal of food protection, 2005-07, Vol.68 (7), p.1367-1374

2005

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Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

Inactivation of Shiga-toxin-producing Escherichia coli, Salmonella enterica and natural microflora on tempered wheat grains by atmospheric cold plasma

A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

Radiation resistance and injury in starved Escherichia coli O157:H7 treated with electron-beam irradiation in 0.85% saline and in apple juice

Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract

Effect of display case cooling technologies on shelf-life of beef and chicken

Atmospheric Pressure Cold Plasma as a Potential Technology to Degrade Carbamate Residues in Water

Effects of Different Nitrite Concentrations from a Vegetable Source with and without High Hydrostatic Pressure on the Recovery of Listeria monocytogenes on Ready-to-Eat Restructured Ham

Abstract 1436: Cinnamaldahyde enhances the inactivation of Salmonella enterica by High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice

Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Antimicrobial Efficacy of Cinnamaldehyde Against Escherichia coli O157:H7 and Salmonella enterica in Carrot Juice and Mixed Berry Juice Held at 4°C and 12°C

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Acid Adaptation Enhances Tolerance of Escherichia coli O157:H7 to High Voltage Atmospheric Cold Plasma in Raw Pineapple Juice

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide

Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon

Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham

Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

Effects of Vacuum or Modified Atmosphere Packaging in Combination with Irradiation for Control of Escherichia coli O157:H7 in Ground Beef Patties

Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined

A combination of high-voltage atmospheric cold plasma and cinnamaldehyde significantly increases inactivation of Salmonella enterica and Escherichia coli O157:H7 in raw pineapple juice

Survival of Listeria monocytogenes and Escherichia coli O157:H7 during sauerkraut fermentation

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