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Items: 1 to 20 of 251

1.

Effects of lactic acid on the growth characteristics of Listeria monocytogenes on cooked ham surfaces.

Hwang CA, Huang L, Sheen S, Juneja V.

J Food Prot. 2012 Aug;75(8):1404-10. doi: 10.4315/0362-028X.JFP-11-412.

PMID:
22856563
2.

Effect of Acidified Sorbate Solutions on the Lag-Phase Durations and Growth Rates of Listeria monocytogenes on Meat Surfaces.

Hwang CA, Huang L, Juneja V.

J Food Prot. 2015 Jun;78(6):1154-60. doi: 10.4315/0362-028X.JFP-14-408.

PMID:
26038906
3.

Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions.

Hwang CA, Sheen S.

Food Microbiol. 2011 May;28(3):350-5. doi: 10.1016/j.fm.2010.03.004. Epub 2010 Mar 17.

PMID:
21356437
5.

Postprocessing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C.

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

J Food Prot. 2005 May;68(5):991-8.

PMID:
15895732
6.

Post process control of Listeria monocytogenes on commercial frankfurters formulated with and without antimicrobials and stored at 10 degrees C.

Geornaras I, Skandamis PN, Belk KE, Scanga JA, Kendall PA, Smith GC, Sofos JN.

J Food Prot. 2006 Jan;69(1):53-61.

PMID:
16416901
7.

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
8.

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
9.

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures.

Byelashov OA, Daskalov H, Geornaras I, Kendall PA, Belk KE, Scanga JA, Smith GC, Sofos JN.

Food Microbiol. 2010 Sep;27(6):783-90. doi: 10.1016/j.fm.2010.04.003. Epub 2010 Apr 13.

PMID:
20630320
10.

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
11.

Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.

Zhou H, Xie Y, Liu H, Jin J, Duan H, Zhang H.

J Food Prot. 2015 Oct;78(10):1835-41. doi: 10.4315/0362-028X.JFP-14-594.

PMID:
26408132
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15.

Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes.

Uyttendaele M, Rajkovic A, Benos G, François K, Devlieghere F, Debevere J.

Int J Food Microbiol. 2004 Jan 15;90(2):219-36.

PMID:
14698103
17.

Efficacy of cetylpyridinium chloride against Listeria monocytogenes and its influence on color and texture of cooked roast beef.

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

J Food Prot. 2005 Nov;68(11):2349-55.

PMID:
16300072
18.
19.

Growth of Listeria monocytogenes in different retail delicatessen meats during simulated home storage.

Zhang L, Moosekian SR, Todd EC, Ryser ET.

J Food Prot. 2012 May;75(5):896-905. doi: 10.4315/0362-028X.JFP-11-491.

PMID:
22564939
20.

Modeling the growth characteristics of Listeria monocytogenes and native microflora in smoked salmon.

Hwang CA, Sheen S.

J Food Sci. 2009 Apr;74(3):M125-30. doi: 10.1111/j.1750-3841.2009.01090.x.

PMID:
19397728

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