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Space food and bacterial infections: Realities of the risk and role of science

Trends in food science & technology, 2020-12, Vol.106, p.275-287

2020

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Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice

International journal of food microbiology, 2020-07, Vol.324, p.108613-108613, Article 108613

2020

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Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

International journal of food microbiology, 2017-04, Vol.246, p.80-84

2017

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Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

International journal of food microbiology, 2016-12, Vol.238, p.50-55

2016

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Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

Food microbiology, 2015-08, Vol.49, p.166-172

2015

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Synergistic cranberry juice combinations with natural‐borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time

Letters in applied microbiology, 2019-04, Vol.68 (4), p.321-328

2019

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Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature

Journal of applied microbiology, 2015-11, Vol.119 (5), p.1317-1323

2015

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Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

Letters in applied microbiology, 2017-01, Vol.64 (1), p.27-34

2017

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New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula

International journal of food microbiology, 2013-09, Vol.166 (3), p.499-507

2013

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Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds

Food microbiology, 2016-06, Vol.56, p.14-20

2016

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Variation in palatability and biochemical traits within and among eleven beef muscles

Journal of animal science, 2004-02, Vol.82 (2), p.534

2004

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Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants

Letters in applied microbiology, 2013-01, Vol.56 (1), p.30-36

2013

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Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes

Journal of applied microbiology, 2016-01, Vol.120 (1), p.175-184

2016

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Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

International journal of food microbiology, 2009-11, Vol.136 (1), p.95-100

2009

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Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1447-1457

2014

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Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

Letters in applied microbiology, 2016-07, Vol.63 (1), p.66-73

2016

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Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready‐to‐eat foods (sushi, kimbab and California rolls) in Korea

Journal of applied microbiology, 2011-12, Vol.111 (6), p.1456-1464

2011

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Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds

International journal of food microbiology, 2009-11, Vol.136 (1), p.66-70

2009

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Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal

Journal of microbiological methods, 2015-08, Vol.115, p.34-41

2015

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Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

Research in veterinary science, 2013-06, Vol.94 (3), p.413-418

2013

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Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree

Journal of applied microbiology, 2010-04, Vol.108 (4), p.1361-1368

2010

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Optimization of low‐temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh‐cut spinach

Journal of applied microbiology, 2015-07, Vol.119 (1), p.139-148

2015

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A new cost-effective, selective and differential medium for the isolation of Cronobacter spp

Journal of microbiological methods, 2011-05, Vol.85 (2), p.149-154

2011

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Short communication: Fate of major foodborne pathogens and Bacillus cereus spores in sterilized and non-sterilized Korean turbid rice wine (Makgeolli)

Food control, 2014-05, Vol.39, p.139-145

2014

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Digital rights management with right delegation for home networks

Lecture notes in computer science, 2006, p.233-245

2006

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Space food and bacterial infections: Realities of the risk and role of science

Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice

Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores

Survival of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce

Synergistic antimicrobial activity of caprylic acid in combination with citric acid against both Escherichia coli O157:H7 and indigenous microflora in carrot juice

Synergistic cranberry juice combinations with natural‐borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time

Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature

Raw ready‐to‐eat seafood safety: microbiological quality of the various seafood species available in fishery, hyper and online markets

New decontamination method based on caprylic acid in combination with citric acid or vanillin for eliminating Cronobacter sakazakii and Salmonella enterica serovar Typhimurium in reconstituted infant formula

Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds

Variation in palatability and biochemical traits within and among eleven beef muscles

Changes in microbial contamination levels and prevalence of foodborne pathogens in alfalfa (Medicago sativa) and rapeseed (Brassica napus) during sprout production in manufacturing plants

Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow‐type electrodes

Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Enhanced bactericidal action of acidified sodium chlorite caused by the saturation of reactants

Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes

Prevalence and classification of toxigenic Staphylococcus aureus isolated from refrigerated ready‐to‐eat foods (sushi, kimbab and California rolls) in Korea

Potential use of supercritical carbon dioxide to decontaminate Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium in alfalfa sprouted seeds

Development of selective and differential medium for Shigella sonnei using three carbohydrates (lactose, sorbitol, and xylose) and X-Gal

Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution

Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree

Optimization of low‐temperature blanching combined with calcium treatment to inactivate Escherichia coli O157:H7 on fresh‐cut spinach

A new cost-effective, selective and differential medium for the isolation of Cronobacter spp

Short communication: Fate of major foodborne pathogens and Bacillus cereus spores in sterilized and non-sterilized Korean turbid rice wine (Makgeolli)

Digital rights management with right delegation for home networks

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