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Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese

International journal of food microbiology, 2018-12, Vol.286, p.148-154

2018

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Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba

International journal of food microbiology, 2016-01, Vol.217, p.42-48

2016

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Mexican unpasteurised fresh cheeses are contaminated with Salmonella spp., non-O157 Shiga toxin producing Escherichia coli and potential uropathogenic E. coli strains: A public health risk

International journal of food microbiology, 2016-11, Vol.237, p.10-16

2016

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Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry

International journal of food microbiology, 2017-01, Vol.241, p.215-224

2017

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The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce

International journal of food microbiology, 2021-06, Vol.347, p.109196, Article 109196

2021

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Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments

International journal of food microbiology, 2011-06, Vol.147 (3), p.188-194

2011

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Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing

International journal of food microbiology, 2011-10, Vol.149 (3), p.262-268

2011

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Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

International journal of food microbiology, 2016-04, Vol.223, p.25-32

2016

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Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef

International journal of food microbiology, 2013-10, Vol.167 (2), p.208-214

2013

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Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine

International journal of food microbiology, 2010-07, Vol.141 (3), p.236-241

2010

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Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains

International journal of food microbiology, 2012-06, Vol.157 (1), p.73-81

2012

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The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

International journal of food microbiology, 2020-04, Vol.318, p.108493-108493, Article 108493

2020

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Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

International journal of food microbiology, 2008-07, Vol.125 (3), p.242-251

2008

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Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains

International journal of food microbiology, 2020-01, Vol.313, p.108379, Article 108379

2020

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Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

International journal of food microbiology, 2007-05, Vol.116 (1), p.174-181

2007

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Occurrence of Coxiella burnetii in goat and ewe unpasteurized cheeses: Screening and genotyping

International journal of food microbiology, 2016-11, Vol.237, p.47-54

2016

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Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C

International journal of food microbiology, 2015-02, Vol.194, p.40-45

2015

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Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

International journal of food microbiology, 2015-12, Vol.214, p.159-167

2015

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Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C

International journal of food microbiology, 2009-05, Vol.131 (2-3), p.106

2009

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Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

International journal of food microbiology, 2015-02, Vol.195, p.20-29

Huang, Lihan

2015

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A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

International journal of food microbiology, 2012-09, Vol.158 (3), p.186-194

2012

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Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

International journal of food microbiology, 2011-10, Vol.150 (1), p.25-33

2011

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Laboratory scale Clean-In-Place (CIP) studies on the effectiveness of different caustic and acid wash steps on the removal of dairy biofilms

International journal of food microbiology, 2006-02, Vol.106 (3), p.254-262

2006

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Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

International journal of food microbiology, 2013-06, Vol.164 (2-3), p.119-127

2013

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Characterization of bacterial strains isolated from a beef-processing plant following cleaning and disinfection — Influence of isolated strains on biofilm formation by Sakaï and EDL 933 E. coli O157:H7

International journal of food microbiology, 2009-07, Vol.133 (1), p.62-67

2009

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Effect of storage time and temperature on the viability of E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcus aureus, and Clostridium sporogenes vegetative cells and spores in vacuum-packed canned pasteurized milk cheese

Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba

Mexican unpasteurised fresh cheeses are contaminated with Salmonella spp., non-O157 Shiga toxin producing Escherichia coli and potential uropathogenic E. coli strains: A public health risk

Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry

The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce

Assessment of Escherichia coli O157:H7-specific bacteriophages e11/2 and e4/1c in model broth and hide environments

Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef

Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine

Effects of cow's and goat's milk as fermentation media on the microbial ecology of sugary kefir grains

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat

Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains

Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

Occurrence of Coxiella burnetii in goat and ewe unpasteurized cheeses: Screening and genotyping

Differential outgrowth potential of Clostridium perfringens food-borne isolates with various cpe-genotypes in vacuum-packed ground beef during storage at 12°C

Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 degrees C

Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

Potential of a simple HPLC-based approach for the identification of the spoilage status of minced beef stored at various temperatures and packaging systems

Laboratory scale Clean-In-Place (CIP) studies on the effectiveness of different caustic and acid wash steps on the removal of dairy biofilms

Effect of wine-based marinades on the behavior of Salmonella Typhimurium and background flora in beef fillets

Characterization of bacterial strains isolated from a beef-processing plant following cleaning and disinfection — Influence of isolated strains on biofilm formation by Sakaï and EDL 933 E. coli O157:H7

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