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Items: 1 to 20 of 304

1.

Survey of temperature and consumption patterns of fresh-cut leafy green salads: risk factors for listeriosis.

Carrasco E, Pérez-Rodríguez F, Valero A, García-Gimeno RM, Zurera G.

J Food Prot. 2007 Oct;70(10):2407-12.

PMID:
17969627
2.
4.

Extracting additional risk managers information from a risk assessment of Listeria monocytogenes in deli meats.

Pérez-Rodríguez F, van Asselt ED, Garcia-Gimeno RM, Zurera G, Zwietering MH.

J Food Prot. 2007 May;70(5):1137-52.

PMID:
17536672
5.

Behavior of Escherichia coli O157:H7 in leafy vegetables.

Delaquis P, Bach S, Dinu LD.

J Food Prot. 2007 Aug;70(8):1966-74.

PMID:
17803159
6.

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.

Abadias M, Usall J, Oliveira M, Alegre I, Viñas I.

Int J Food Microbiol. 2008 Mar 31;123(1-2):151-8. doi: 10.1016/j.ijfoodmicro.2007.12.008. Epub 2008 Jan 30.

PMID:
18237810
7.

Achieving continuous improvement in reductions in foodborne listeriosis--a risk-based approach.

ILSI Research Foundation.; Risk Science Institute..

J Food Prot. 2005 Sep;68(9):1932-94. Review.

PMID:
16161698
8.

Changes in populations of Listeria monocytogenes inoculated on packaged fresh-cut vegetables.

Farber JM, Wang SL, Cai Y, Zhang S.

J Food Prot. 1998 Feb;61(2):192-5.

PMID:
9708280
9.

Minimally processed vegetable salads: microbial quality evaluation.

Fröder H, Martins CG, De Souza KL, Landgraf M, Franco BD, Destro MT.

J Food Prot. 2007 May;70(5):1277-80.

PMID:
17536694
10.

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

Uyttendaele M, Busschaert P, Valero A, Geeraerd AH, Vermeulen A, Jacxsens L, Goh KK, De Loy A, Van Impe JF, Devlieghere F.

Int J Food Microbiol. 2009 Jul 31;133(1-2):94-104. doi: 10.1016/j.ijfoodmicro.2009.05.002. Epub 2009 May 9. Review.

PMID:
19515447
11.
14.

Precut prepackaged lettuce: a risk for listeriosis?

Hanning IB, Johnson MG, Ricke SC.

Foodborne Pathog Dis. 2008 Dec;5(6):731-46. doi: 10.1089/fpd.2008.0142. Review.

PMID:
18847382
15.

Quantitative risk assessment for Listeria monocytogenes in selected categories of deli meats: impact of lactate and diacetate on listeriosis cases and deaths.

Pradhan AK, Ivanek R, Gröhn YT, Geornaras I, Sofos JN, Wiedmann M.

J Food Prot. 2009 May;72(5):978-89.

PMID:
19517724
16.

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.

Abadias M, Usall J, Anguera M, Solsona C, Viñas I.

Int J Food Microbiol. 2008 Mar 31;123(1-2):121-9. doi: 10.1016/j.ijfoodmicro.2007.12.013. Epub 2008 Jan 30.

PMID:
18237811
17.

Estimating parametric distributions of storage time and temperature of ready-to-eat foods for U.S. households.

Pouillot R, Lubran MB, Cates SC, Dennis S.

J Food Prot. 2010 Feb;73(2):312-21.

PMID:
20132677
18.

Prevalence and level of Listeria monocytogenes and other Listeria species in retail pre-packaged mixed vegetable salads in the UK.

Little CL, Taylor FC, Sagoo SK, Gillespie IA, Grant K, McLauchlin J.

Food Microbiol. 2007 Oct-Dec;24(7-8):711-7. Epub 2007 Apr 3.

PMID:
17613368
19.

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
20.

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