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Results: 1 to 20 of 107

1.

The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes.

Horsch AM, Sebranek JG, Dickson JS, Niebuhr SE, Larson EM, Lavieri NA, Ruther BL, Wilson LA.

Meat Sci. 2014 Jan;96(1):400-7. doi: 10.1016/j.meatsci.2013.07.036. Epub 2013 Aug 3.

PMID:
23973624
[PubMed - indexed for MEDLINE]
2.

Inhibition of Listeria monocytogenes using natural antimicrobials in no-nitrate-or-nitrite-added ham.

Sullivan GA, Jackson-Davis AL, Niebuhr SE, Xi Y, Schrader KD, Sebranek JG, Dickson JS.

J Food Prot. 2012 Jun;75(6):1071-6. doi: 10.4315/0362-028X.JFP-11-511.

PMID:
22691474
[PubMed - indexed for MEDLINE]
3.

Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.

McDonnell LM, Glass KA, Sindelar JJ.

J Food Prot. 2013 Aug;76(8):1366-76. doi: 10.4315/0362-028X.JFP-12-501.

PMID:
23905792
[PubMed - indexed for MEDLINE]
4.

Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films.

Ye M, Neetoo H, Chen H.

Food Microbiol. 2008 Apr;25(2):260-8. doi: 10.1016/j.fm.2007.10.014. Epub 2007 Nov 7.

PMID:
18206768
[PubMed - indexed for MEDLINE]
5.

Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham.

Myers K, Cannon J, Montoya D, Dickson J, Lonergan S, Sebranek J.

Meat Sci. 2013 May;94(1):69-76. doi: 10.1016/j.meatsci.2012.12.019. Epub 2013 Jan 11.

PMID:
23391864
[PubMed - indexed for MEDLINE]
6.

The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey.

Myers K, Montoya D, Cannon J, Dickson J, Sebranek J.

Meat Sci. 2013 Feb;93(2):263-8. doi: 10.1016/j.meatsci.2012.09.007. Epub 2012 Sep 12.

PMID:
23046896
[PubMed - indexed for MEDLINE]
7.

Impact of nitrite on detection of Listeria monocytogenes in selected ready-to-eat (RTE) meat and seafood products.

Nyachuba DG, Donnelly CW, Howard AB.

J Food Sci. 2007 Sep;72(7):M267-75.

PMID:
17995651
[PubMed - indexed for MEDLINE]
8.

Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.

Glass KA, McDonnell LM, Rassel RC, Zierke KL.

J Food Prot. 2007 Oct;70(10):2306-12.

PMID:
17969612
[PubMed - indexed for MEDLINE]
9.

Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system.

Xi Y, Sullivan GA, Jackson AL, Zhou GH, Sebranek JG.

Meat Sci. 2011 Jul;88(3):503-11. doi: 10.1016/j.meatsci.2011.01.036. Epub 2011 Feb 26.

PMID:
21354716
[PubMed - indexed for MEDLINE]
10.

Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters.

Xi Y, Sullivan GA, Jackson AL, Zhou GH, Sebranek JG.

Meat Sci. 2012 Jan;90(1):130-8. doi: 10.1016/j.meatsci.2011.06.013. Epub 2011 Jun 17.

PMID:
21723674
[PubMed - indexed for MEDLINE]
11.

Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth.

Pal A, Labuza TP, Diez-Gonzalez F.

Int J Food Microbiol. 2008 Aug 15;126(1-2):49-56. doi: 10.1016/j.ijfoodmicro.2008.04.028. Epub 2008 May 6.

PMID:
18544466
[PubMed - indexed for MEDLINE]
12.

Fate of Listeria monocytogenes in commercial ham, formulated with or without antimicrobials, under conditions simulating contamination in the processing or retail environment and during home storage.

Lianou A, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN.

J Food Prot. 2007 Feb;70(2):378-85.

PMID:
17340872
[PubMed - indexed for MEDLINE]
13.

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
[PubMed - indexed for MEDLINE]
14.

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M.

Meat Sci. 2012 Feb;90(2):472-7. doi: 10.1016/j.meatsci.2011.09.009. Epub 2011 Sep 22.

PMID:
22000500
[PubMed - indexed for MEDLINE]
15.

Antimicrobial effects of alginate-based films containing essential oils on Listeria monocytogenes and Salmonella typhimurium present in bologna and ham.

Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M.

J Food Prot. 2007 Apr;70(4):901-8.

PMID:
17477259
[PubMed - indexed for MEDLINE]
16.

Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde.

Ravishankar S, Jaroni D, Zhu L, Olsen C, McHugh T, Friedman M.

J Food Sci. 2012 Jul;77(7):M377-82. doi: 10.1111/j.1750-3841.2012.02751.x. Epub 2012 Jun 1.

PMID:
22671718
[PubMed - indexed for MEDLINE]
17.

Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats.

Gedela S, Gamble RK, Macwana S, Escoubas JR, Muriana PM.

J Food Prot. 2007 Dec;70(12):2749-56.

PMID:
18095426
[PubMed - indexed for MEDLINE]
18.

Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate.

Stopforth JD, Visser D, Zumbrink R, van Dijk L, Bontenbal EW.

J Food Prot. 2010 Mar;73(3):552-5.

PMID:
20202344
[PubMed - indexed for MEDLINE]
19.

Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

Marcos B, Aymerich T, Monfort JM, Garriga M.

Int J Food Microbiol. 2007 Nov 30;120(1-2):152-8. Epub 2007 Jun 12.

PMID:
17629977
[PubMed - indexed for MEDLINE]
20.

Impact of storage temperature and product pH on the survival of Listeria monocytogenes in vacuum-packaged souse.

Kim MK, Bang W, Drake MA, Hanson DJ, Jaykus LA.

J Food Prot. 2009 Mar;72(3):637-43.

PMID:
19343956
[PubMed - indexed for MEDLINE]

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