Reduction ofSalmonellaon chicken breast fillets stored under aerobic or modified atmosphere packaging by the application of lytic bacteriophage preparation SalmoFreshTM

Effect of Selected Plant Essential Oils or Their Constituents and Modified Atmosphere Packaging on the Radiosensitivity of Escherichia coli O157:H7 and Salmonella Typhi in Ground Beef

(2016) M. TURGIS et al.   JOURNAL OF FOOD PROTECTION

Effectiveness of Bacteriophages in Reducing Escherichia coli O157:H7 on Fresh-Cut Cantaloupes and Lettuce

(2016) MANAN SHARMA et al.   JOURNAL OF FOOD PROTECTION

Scientific and Technical Factors Affecting the Setting of Salmonella Criteria for Raw Poultry: A Global Perspective

(2016) GEOFFREY MEAD et al.   JOURNAL OF FOOD PROTECTION

Bacteriophage Significantly Reduces Listeria monocytogenes on Raw Salmon Fillet Tissue

(2016) KAMLESH A. SONI et al.   JOURNAL OF FOOD PROTECTION

Reduction of Salmonella on chicken meat and chicken skin by combined or sequential application of lytic bacteriophage with chemical antimicrobials

(2015) Anuraj T. Sukumaran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacteriophage P22 to challenge Salmonella in foods

(2014) Paola Zinno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions

(2013) Alicia Alonso-Hernando et al.   FOOD CONTROL

Development of a controlling method for Escherichia coli O157:H7 and Salmonella spp. in fresh market beef by using polylysine and modified atmosphere packaging

(2013) Satoko Miya et al.   FOOD CONTROL

Use of bacteriophages to reduce Salmonella in chicken skin in comparison with chemical agents

(2013) Humberto Moreira Hungaro et al.   FOOD RESEARCH INTERNATIONAL

Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review

(2011) Preeti Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

(2010) Joongmin Shin et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

(2009) Marianne Loretz et al.   FOOD CONTROL

Reduction of Listeria monocytogenes on the Surface of Fresh Channel Catfish Fillets by Bacteriophage Listex P100

(2009) Kamlesh A. Soni et al.   Foodborne Pathogens and Disease

Mathematical modeling of growth of Salmonella in raw ground beef under isothermal conditions from 10 to 45 °C

(2009) Vijay K. Juneja et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Virulent Bacteriophage for Efficient Biocontrol of Listeria monocytogenes in Ready-To-Eat Foods

(2008) S. Guenther et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Bacteriophages and their application in food safety

(2008) P. García et al.   LETTERS IN APPLIED MICROBIOLOGY

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE