Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere

Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51

(2012) Soumaya Messaoudi et al.   FOOD MICROBIOLOGY

Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

(2012) Beatriz Melero et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of Organic Acids by Probiotic Lactobacilli Can Be Used to Reduce Pathogen Load in Poultry

(2012) Jason M. Neal-McKinney et al.   PLoS One

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

(2011) Beatriz Melero et al.   FOOD MICROBIOLOGY

Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4.DEG.C.

(2010) Reyhan IRKIN et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer

(2010) Andreja Rajkovic et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of probiotic strains: An application as feed additives in poultry against Campylobacter jejuni

(2010) Cecilia Santini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Bifidin I – A new bacteriocin produced by Bifidobacterium infantis BCRC 14602: Purification and partial amino acid sequence

(2009) Ahmad Cheikhyoussef et al.   FOOD CONTROL

Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis

(2009) Petros A. Maragkoudakis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets

(2008) A. Patsias et al.   FOOD MICROBIOLOGY

Anti-listerial activity of bacteriocin-producingLactobacillus curvatusCWBI-B28 andLactobacillus sakeiCWBI-B1365 on raw beef and poultry meat

(2008) C. Dortu et al.   LETTERS IN APPLIED MICROBIOLOGY

Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE

(2008) P. Hu et al.   MEAT SCIENCE

Investigating the Effects of Dietary Probiotic Feeding Regimens on Broiler Chicken Production and Campylobacter jejuni Presence

(2008) W. L. Willis et al.   POULTRY SCIENCE

Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

(2007) Rhys J. Jones et al.   FOOD MICROBIOLOGY

A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

(2007) P. Castellano et al.   MEAT SCIENCE