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Items: 1 to 20 of 118

1.

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure.

Rubio R, Bover-Cid S, Martin B, Garriga M, Aymerich T.

Food Microbiol. 2013 Apr;33(2):158-65. doi: 10.1016/j.fm.2012.09.012. Epub 2012 Sep 29.

PMID:
23200647
2.

Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages.

Ananou S, Garriga M, Jofré A, Aymerich T, Gálvez A, Maqueda M, Martínez-Bueno M, Valdivia E.

Meat Sci. 2010 Apr;84(4):594-600. doi: 10.1016/j.meatsci.2009.10.017. Epub 2009 Oct 21.

PMID:
20374829
3.

Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.

Ravyts F, Barbuti S, Frustoli MA, Parolari G, Saccani G, De Vuyst L, Leroy F.

J Food Prot. 2008 Sep;71(9):1817-27.

PMID:
18810865
4.

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.

Hereu A, Bover-Cid S, Garriga M, Aymerich T.

Int J Food Microbiol. 2012 Mar 15;154(3):107-12. doi: 10.1016/j.ijfoodmicro.2011.02.027. Epub 2011 Feb 26.

PMID:
21411167
5.

Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages.

Garriga M, Marcos B, Martin B, Veciana-Nogués MT, Bover-Cid S, Hugas M, Aymerich T.

J Food Prot. 2005 Nov;68(11):2341-8.

PMID:
16300071
6.

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

Rubio R, Martín B, Aymerich T, Garriga M.

Int J Food Microbiol. 2014 Sep 1;186:55-60. doi: 10.1016/j.ijfoodmicro.2014.06.013. Epub 2014 Jun 20.

PMID:
24998181
7.

Functionality of enterococci in meat products.

Hugas M, Garriga M, Aymerich MT.

Int J Food Microbiol. 2003 Dec 1;88(2-3):223-33. Review.

PMID:
14596994
8.

Control of Listeria monocytogenes in model sausages by enterocin AS-48.

Ananou S, Garriga M, Hugas M, Maqueda M, Martínez-Bueno M, Gálvez A, Valdivia E.

Int J Food Microbiol. 2005 Aug 25;103(2):179-90.

PMID:
16083820
9.

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.

Porto-Fett AC, Hwang CA, Call JE, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.

Food Microbiol. 2008 Sep;25(6):793-801. doi: 10.1016/j.fm.2008.04.012. Epub 2008 May 7.

PMID:
18620971
10.

Fate of Listeria monocytogenes in experimentally contaminated French sausages.

Thévenot D, Delignette-Muller ML, Christieans S, Vernozy-Rozand C.

Int J Food Microbiol. 2005 May 25;101(2):189-200.

PMID:
15862881
11.

Use of enterocin CCM 4231 to control Listeria monocytogenes in experimentally contaminated dry fermented Hornád salami.

Lauková A, Czikková S, Laczková S, Turek P.

Int J Food Microbiol. 1999 Nov 1;52(1-2):115-9.

PMID:
10573399
12.
13.

Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.

Hwang CA, Porto-Fett AC, Juneja VK, Ingham SC, Ingham BH, Luchansky JB.

Int J Food Microbiol. 2009 Feb 28;129(3):244-52. doi: 10.1016/j.ijfoodmicro.2008.12.003. Epub 2008 Dec 7.

PMID:
19157610
14.

Survival of Listeria monocytogenes strains in a dry sausage model.

Tolvanen R, Hellström S, Elsser D, Morgenstern H, Björkroth J, Korkeala H.

J Food Prot. 2008 Aug;71(8):1550-5.

PMID:
18724747
15.

Quantifying nonthermal inactivation of Listeria monocytogenes in European fermented sausages using bacteriocinogenic lactic acid bacteria or their bacteriocins: a case study for risk assessment.

Drosinos EH, Mataragas M, Vesković-Moracanin S, Gasparik-Reichardt J, Hadziosmanović M, Alagić D.

J Food Prot. 2006 Nov;69(11):2648-63.

PMID:
17133808
16.
17.

Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure.

López-Pedemonte T, Roig-Sagués A, De Lamo S, Hernández-Herrero M, Guamis B.

Food Microbiol. 2007 Feb;24(1):59-66. Epub 2006 Apr 17.

PMID:
16943095
18.
19.

Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.

Lindqvist R, Lindblad M.

Int J Food Microbiol. 2009 Jan 31;129(1):59-67. doi: 10.1016/j.ijfoodmicro.2008.11.011. Epub 2008 Nov 17.

PMID:
19064299
20.

Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes.

Singh M, Gill VS, Thippareddi H, Phebus RK, Marsden JL, Herald TJ, Nutsch AL.

Foodborne Pathog Dis. 2005 Fall;2(3):233-41.

PMID:
16156704
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