ControllingVibrio vulnificusand spoilage bacteria in fresh shucked oysters using natural antimicrobials

Efficacy of lactic acid in reducing foodborne pathogens in minimally processed lotus sprouts

(2012) Chenjie Wang et al.   FOOD CONTROL

Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application

(2012) Pradeep Singh Negi   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on whole Roma tomatoes

(2010) Barakat S.M. Mahmoud   FOOD MICROBIOLOGY

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

(2009) Marianne Loretz et al.   FOOD CONTROL

Effect of X-ray treatments on inoculated Escherichia coli O157: H7, Salmonella enterica, Shigella flexneri and Vibrio parahaemolyticus in ready-to-eat shrimp

(2009) Barakat S.M. Mahmoud   FOOD MICROBIOLOGY

Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce

(2009) Barakat S.M. Mahmoud   FOOD MICROBIOLOGY

Reduction of Vibrio vulnificus in pure culture, half shell and whole shell oysters (Crassostrea virginica) by X-ray

(2009) Barakat S.M. Mahmoud   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation ofVibrio parahaemolyticusin pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray

(2009) B.S.M. Mahmoud et al.   LETTERS IN APPLIED MICROBIOLOGY

Multi-targeted prevention and therapy of cancer by proanthocyanidins

(2008) Vijayalakshmi Nandakumar et al.   CANCER LETTERS

Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables

(2008) Lidia del Carmen Velázquez et al.   FOOD CONTROL

Inactivation kinetics of inoculated Escherichia coli O157:H7 and Salmonella enterica on lettuce by chlorine dioxide gas☆

(2007) B.S.M. Mahmoud et al.   FOOD MICROBIOLOGY

Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment

(2007) A KURAL   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY