Effect of Vanillin, Ethyl Vanillin, and Vanillic Acid on the Growth and Heat Resistance of Cronobacter Species

Effect of Trans-Cinnamaldehyde on Reducing Resistance to Environmental Stresses in Cronobacter sakazakii

(2010) Mary Anne Roshni Amalaradjou et al.   Foodborne Pathogens and Disease

Prevalence of Cronobacter spp. in a powdered infant formula processing environment

(2010) F. Reich et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of Natural Antimicrobial Substances in Red Muscadine Juice againstCronobacter sakazakii

(2010) T.J. Kim et al.   JOURNAL OF FOOD SCIENCE

Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

(2009) Rosa M. Raybaudi-Massilia et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Cronobacter (Enterobacter sakazakii): An Opportunistic Foodborne Pathogen

(2009) Brendan Healy et al.   Foodborne Pathogens and Disease

Cronobacter spp. (Enterobacter sakazakii): Advice, policy and research in Canada

(2009) Franco J. Pagotto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inhibitory effect of caprylic acid and mild heat on Cronobacter spp. (Enterobacter sakazakii) in reconstituted infant formula and determination of injury by flow cytometry

(2009) Hye In Jang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation

(2009) Larry R. Beuchat et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Heat resistance ofCronobacterspecies (Enterobacter sakazakii) in milk and special feeding formula

(2009) T.M. Osaili et al.   JOURNAL OF APPLIED MICROBIOLOGY

Resistance ofEnterobacter sakazakii(Cronobacterspp.) to environmental stresses

(2009) G.I. Dancer et al.   JOURNAL OF APPLIED MICROBIOLOGY

THERMAL RESISTANCE, SURVIVAL AND INACTIVATION OFENTEROBACTER SAKAZAKII(CRONOBACTER SPP.) IN POWDERED AND RECONSTITUTED INFANT FORMULA

(2009) M.A. AL-HOLY et al.   JOURNAL OF FOOD SAFETY

Inactivation ofCronobacterspp. (Enterobacter sakazakii) in infant formula using lactic acid, copper sulfate and monolaurin

(2009) M.A. Al-Holy et al.   LETTERS IN APPLIED MICROBIOLOGY

Mild Thermal Process Combined with Vanillin Plus Citral to Help Shorten the Inactivation Time for Listeria innocua in Orange Juice

(2008) Cielo D. Char et al.   Food and Bioprocess Technology

Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties

(2008) Ioannis Mourtzinos et al.   FOOD CHEMISTRY

Inhibitory effect of organic acids against Enterobacter sakazakii in laboratory media and liquid foods

(2008) Seung-Youb Back et al.   FOOD CONTROL

Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition

(2008) Cielo Char et al.   FOOD CONTROL

Enterobacter sakazakii survives spray drying

(2008) BENEDICT ARKU et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Inactivation of Enterobacter sakazakii by water-soluble muscadine seed extracts

(2008) T.J. Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation of Enterobacter sakazakii in reconstituted infant formula by trans-cinnamaldehyde

(2008) Mary Anne Roshni Amalaradjou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Detergent and Sanitizer Stresses Decrease the Thermal Resistance of Enterobacter sakazakii in Infant Milk Formula

(2008) T.M. Osaili et al.   JOURNAL OF FOOD SCIENCE

Effect of Desiccation, Starvation, Heat, and Cold Stresses on the Thermal Resistance ofEnterobacter sakazakiiin Rehydrated Infant Milk Formula

(2008) R.R. Shaker et al.   JOURNAL OF FOOD SCIENCE

Inhibitory activity of natural antimicrobial compounds alone or in combination with nisin againstEnterobacter sakazakii

(2008) S.-Y. Lee et al.   LETTERS IN APPLIED MICROBIOLOGY