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Internalization of Salmonella in Leafy Greens and Impact on Acid Tolerance

Applied and environmental microbiology, 2022-03, Vol.88 (6), p.e0224921

2022

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study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Journal of applied microbiology, 2001-09, Vol.91 (3), p.453-462

2001

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Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

International journal of food microbiology, 2008-08, Vol.126 (1), p.1-12

2008

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Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers

Journal of applied microbiology, 2008-06, Vol.104 (6), p.1586-1596

2008

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Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

Journal of applied microbiology, 2001-12, Vol.91 (6), p.1011-1022

2001

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Quantifying the spoilage and shelf-life of yoghurt with fruits

Food microbiology, 2011-05, Vol.28 (3), p.611-616

2011

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Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

International journal of food microbiology, 2014-05, Vol.178, p.65-75

2014

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Effect of pH and Water Activity on the Growth Limits of Listeria monocytogenes in a Cheese Matrix at Two Contamination Levels

Journal of food protection, 2011-11, Vol.74 (11), p.1805-1813

2011

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Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens

Food microbiology, 2022-09, Vol.106, p.104053, Article 104053

2022

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Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7

International journal of food microbiology, 2007-12, Vol.120 (3), p.237-249

2007

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Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

Applied and Environmental Microbiology, 2000-04, Vol.66 (4), p.1646-1653

2000

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newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

Journal of applied microbiology, 2006-04, Vol.100 (4), p.778-786

2006

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Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives

International journal of food microbiology, 2005-04, Vol.99 (3), p.309-319

2005

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Modeling the Effect of Abrupt Acid and Osmotic Shifts within the Growth Region and across Growth Boundaries on Adaptation and Growth of Listeria monocytogenes

Applied and Environmental Microbiology, 2010-10, Vol.76 (19), p.6555-6563

2010

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Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources

International journal of food microbiology, 2001-05, Vol.66 (1), p.3-11

2001

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Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat‐resistant fungus isolated from green table olives

Journal of applied microbiology, 2003-01, Vol.94 (1), p.146-156

2003

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Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

International journal of food microbiology, 2010-07, Vol.141, p.S170-S179

2010

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Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

Journal of applied microbiology, 2007-10, Vol.103 (4), p.937-947

2007

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Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

Food research international, 2015-03, Vol.69, p.141-150

2015

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Adaptive Growth Responses of Listeria monocytogenes to Acid and Osmotic Shifts above and across the Growth Boundaries

Journal of food protection, 2011, Vol.74 (1), p.78-85

2011

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Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets

Journal of food protection, 2006-07, Vol.69 (7), p.1732-1738

2006

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Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

International journal of food microbiology, 2012-01, Vol.152 (3), p.91-99

2012

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Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives

Applied and Environmental Microbiology, 2005, Vol.71 (1), p.392-399

2005

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Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress

Food microbiology, 2015-02, Vol.45 (Pt B), p.231-244

2015

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Modeling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives

Journal of food protection, 2003-07, Vol.66 (7), p.1166-1175

2003

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Internalization of Salmonella in Leafy Greens and Impact on Acid Tolerance

study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations

Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid-base sanitizers

Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres

Quantifying the spoilage and shelf-life of yoghurt with fruits

Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages

Effect of pH and Water Activity on the Growth Limits of Listeria monocytogenes in a Cheese Matrix at Two Contamination Levels

Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens

Modeling the effect of inoculum size and acid adaptation on growth/no growth interface of Escherichia coli O157:H7

Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations

newly developed assay to study the minimum inhibitory concentration of Satureja spinosa essential oil

Reduction of Listeria monocytogenes populations during exposure to a simulated gastric fluid following storage of inoculated frankfurters formulated and treated with preservatives

Modeling the Effect of Abrupt Acid and Osmotic Shifts within the Growth Region and across Growth Boundaries on Adaptation and Growth of Listeria monocytogenes

Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources

Modelling the combined effect of temperature, pH and aw on the growth rate of Monascus ruber, a heat‐resistant fungus isolated from green table olives

Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers — Specific application to Listeria monocytogenes and ready-to-eat meat products

Image analysis as a mean to model growth of Escherichia coli O157:H7 in gel cassettes

Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

Adaptive Growth Responses of Listeria monocytogenes to Acid and Osmotic Shifts above and across the Growth Boundaries

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets

Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages

Use of Gradient Plates To Study Combined Effects of Temperature, pH, and NaCl Concentration on Growth of Monascus ruber van Tieghem, an Ascomycetes Fungus Isolated from Green Table Olives

Investigating boundaries of survival, growth and expression of genes associated with stress and virulence of Listeria monocytogenes in response to acid and osmotic stress

Modeling the microbial interaction and the death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives

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