Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 124

1.

Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).

Montazeri N, Himelbloom BH, Oliveira AC, Leigh MB, Crapo CA.

J Food Prot. 2013 May;76(5):812-9. doi: 10.4315/0362-028X.JFP-12-368.

PMID:
23643122
2.

Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon.

Neetoo H, Ye M, Chen H, Joerger RD, Hicks DT, Hoover DG.

Int J Food Microbiol. 2008 Feb 29;122(1-2):8-15. Epub 2007 Nov 21.

PMID:
18086503
3.

Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria.

Tomé E, Gibbs PA, Teixeira PC.

Int J Food Microbiol. 2008 Feb 10;121(3):285-94. Epub 2007 Nov 17.

PMID:
18068846
4.

Potential antimicrobials to control Listeria monocytogenes in vacuum-packaged cold-smoked salmon pâté and fillets.

Neetoo H, Ye M, Chen H.

Int J Food Microbiol. 2008 Apr 30;123(3):220-7. doi: 10.1016/j.ijfoodmicro.2008.02.001. Epub 2008 Feb 11.

PMID:
18308410
6.

Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets.

Neetoo H, Ye M, Chen H.

Int J Food Microbiol. 2010 Jan 1;136(3):326-31. doi: 10.1016/j.ijfoodmicro.2009.10.003. Epub 2009 Oct 13.

PMID:
19861230
7.

Effect of x-ray irradiation on reducing the risk of listeriosis in ready-to-eat vacuum-packaged smoked mullet.

Robertson CB, Andrews LS, Marshall DL, Coggins P, Schilling MW, Martin RE, Collette R.

J Food Prot. 2006 Jul;69(7):1561-4.

PMID:
16865886
8.

Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.

Porsby CH, Vogel BF, Mohr M, Gram L.

Int J Food Microbiol. 2008 Mar 20;122(3):287-95. doi: 10.1016/j.ijfoodmicro.2008.01.010. Epub 2008 Jan 26.

PMID:
18279988
9.
11.

Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.

Matamoros S, Leroi F, Cardinal M, Gigout F, Kasbi Chadli F, Cornet J, Prévost H, Pilett MF.

J Food Prot. 2009 Feb;72(2):365-74.

PMID:
19350982
12.
13.

Effect of salting and cold-smoking process on the culturability, viability, and virulence of Listeria monocytogenes strain Scott A.

Neunlist MR, Ralazamahaleo M, Cappelier JM, Besnard V, Federighi M, Leroi F.

J Food Prot. 2005 Jan;68(1):85-91.

PMID:
15690807
14.

Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon.

Ye M, Neetoo H, Chen H.

Int J Food Microbiol. 2008 Oct 31;127(3):235-40. doi: 10.1016/j.ijfoodmicro.2008.07.012. Epub 2008 Jul 15.

PMID:
18707789
15.

Prior frozen storage enhances the effect of edible coatings against Listeria monocytogenes on cold-smoked salmon during subsequent refrigerated storage.

Ye M, Neetoo H, Chen H.

J Appl Microbiol. 2011 Oct;111(4):865-76. doi: 10.1111/j.1365-2672.2011.05111.x. Epub 2011 Aug 11.

16.
19.

Inhibition of Listeria innocua growth by antimicrobial-producing lactic acid cultures in vacuum-packed cold-smoked salmon.

Vescovo M, Scolari G, Zacconi C.

Food Microbiol. 2006 Oct;23(7):689-93. Epub 2006 Jan 30.

PMID:
16943070
20.

Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate.

Byelashov OA, Kendall PA, Belk KE, Scanga JA, Sofos JN.

J Food Prot. 2008 Apr;71(4):728-34.

PMID:
18468026
Items per page

Supplemental Content

Write to the Help Desk