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Expression and characterization of cell-signalling molecules in Campylobacter jejuni

Journal of applied microbiology, 2011-03, Vol.110 (3), p.786-800

2011

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Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

International journal of food microbiology, 2002-02, Vol.73 (1), p.71-81

2002

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Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin

International journal of food microbiology, 2000-06, Vol.56 (2), p.161-166

2000

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Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage

Letters in applied microbiology, 2002-01, Vol.34 (1), p.72-76

2002

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Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts

International journal of food microbiology, 2001-03, Vol.64 (3), p.401-405

2001

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SURVIVAL OF THREE SALMONELLA SEROTYPES ON BEEF TRIMMINGS DURING SIMULATED COMMERCIAL FREEZING AND FROZEN STORAGE

Journal of food safety, 2001-06, Vol.21 (2), p.87-96

2001

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The role of L‐carnitine and glycine betaine in the survival and sub‐lethal injury of non‐growing Listeria monocytogenes cells during chilled storage

Letters in applied microbiology, 2001-04, Vol.32 (4), p.282-286

2001

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The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts

Meat science, 1996, Vol.42 (2), p.165-178

1996

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Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum-packed chilled meat

Letters in applied microbiology, 1999-02, Vol.28 (2), p.108-112

1999

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Influence of the sigB gene on the cold stress survival and subsequent recovery of two Listeria monocytogenes serotypes

International journal of food microbiology, 2004-02, Vol.91 (1), p.63-72

2004

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The role of the sigB gene in the general stress response of Listeria monocytogenes varies between a strain of serotype 1/2a and a strain of serotype 4c

Current microbiology, 2003-06, Vol.46 (6), p.461-466

2003

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The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins

Meat science, 1996-04, Vol.42 (4), p.371-386

1996

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An SNP-based PCR assay to differentiate between Listeria monocytogenes lineages derived from phylogenetic analysis of the sigB gene

Journal of microbiological methods, 2003-11, Vol.55 (2), p.425-432

2003

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Comparison of aerobic and anaerobic methods for the microbiological monitoring of chilled packaged meat during storage

Letters in applied microbiology, 1997-04, Vol.24 (4), p.265-268

1997

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Performance during retail display of hot and cold boned beef striploins after chilled storage in vacuum or carbon dioxide packaging

Food research international, 1998-01, Vol.31 (6), p.521-527

1998

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BOTULINAL TOXIN PRODUCTION IN VACUUM AND CARBON DIOXIDE PACKAGED MEAT DURING CHILLED STORAGE AT 2 AND 4C

Journal of food safety, 2000-06, Vol.20 (2), p.101-110

2000

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Microbiological quality of cold and hot processed chilled and frozen beef

Food research international, 1998-01, Vol.31 (2), p.167-174

1998

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Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat

Food research international, 2001, Vol.34 (4), p.271-275

2001

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Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 degrees C

International journal of food microbiology, 1997-02, Vol.34 (2), p.157

1997

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Some effects of diet on beef meat and fat attributes

New Zealand journal of agricultural research, 1999-09, Vol.42 (3), p.279-287

1999

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Growth of the psychrotrophic pathogens Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica on smoked blue cod (Parapercis colias) packed under vacuum or carbon dioxide

International journal of food science & technology, 1995-08, Vol.30 (4), p.515-521

1995

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Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at −1.5 °C

Food control, 2001-12, Vol.12 (8), p.553-557

2001

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Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage

Journal of applied microbiology, 2002-01, Vol.34 (1), p.72

2002

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The role of L-carnitine and glycine betaine in the survival and sub-lethal injury of non-growing Listeria monocytogenes cells during chilled storage

Journal of applied microbiology, 2001-04, Vol.32 (4), p.282

2001

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Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 °C

International journal of food microbiology, 1997-02, Vol.34 (2), p.157-170

1997

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Expression and characterization of cell-signalling molecules in Campylobacter jejuni

Combined antimicrobial effect of nisin and a listeriophage against Listeria monocytogenes in broth but not in buffer or on raw beef

Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin

Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage

Survival of Escherichia coli O157:H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts

SURVIVAL OF THREE SALMONELLA SEROTYPES ON BEEF TRIMMINGS DURING SIMULATED COMMERCIAL FREEZING AND FROZEN STORAGE

The role of L‐carnitine and glycine betaine in the survival and sub‐lethal injury of non‐growing Listeria monocytogenes cells during chilled storage

The retail display life of steaks prepared from chill stored vacuum and carbon dioxide-packed sub-primal beef cuts

Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum-packed chilled meat

Influence of the sigB gene on the cold stress survival and subsequent recovery of two Listeria monocytogenes serotypes

The role of the sigB gene in the general stress response of Listeria monocytogenes varies between a strain of serotype 1/2a and a strain of serotype 4c

The chilled storage life and retail display performance of vacuum and carbon dioxide packed hot deboned beef striploins

An SNP-based PCR assay to differentiate between Listeria monocytogenes lineages derived from phylogenetic analysis of the sigB gene

Comparison of aerobic and anaerobic methods for the microbiological monitoring of chilled packaged meat during storage

Performance during retail display of hot and cold boned beef striploins after chilled storage in vacuum or carbon dioxide packaging

BOTULINAL TOXIN PRODUCTION IN VACUUM AND CARBON DIOXIDE PACKAGED MEAT DURING CHILLED STORAGE AT 2 AND 4C

Microbiological quality of cold and hot processed chilled and frozen beef

Influence of heat shrink treatments on the onset of clostridial “blown pack” spoilage of vacuum packed chilled meat

Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 degrees C

Some effects of diet on beef meat and fat attributes

Growth of the psychrotrophic pathogens Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica on smoked blue cod (Parapercis colias) packed under vacuum or carbon dioxide

Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at −1.5 °C

Survival of Campylobacter jejuni on beef trimmings during freezing and frozen storage

The role of L-carnitine and glycine betaine in the survival and sub-lethal injury of non-growing Listeria monocytogenes cells during chilled storage

Insufficient antilisterial capacity of low inoculum Lactobacillus cultures on long-term stored meats at 4 °C

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