Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce

Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms

(2019) Ji-Sook Park et al.   FOOD MICROBIOLOGY

Simultaneous Effects of UV-A and UV-B Irradiation on the Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Buffer Solution and Apple Juice

(2019) YOON-JAE JEONG et al.   JOURNAL OF FOOD PROTECTION

Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria

(2018) Jun-Won Kang et al.   FOOD RESEARCH INTERNATIONAL

Synergistic effects of combined X-ray and aqueous chlorine dioxide treatments against Salmonella Typhimurium biofilm on quail egg shells

(2018) Shin Young Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity of curcumin in combination with light against Escherichia coli O157:H7 and Listeria innocua : Applications for fresh produce sanitation

(2018) Erick F. de Oliveira et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action

(2018) Ga-Lam Cho et al.   FOOD CONTROL

Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions

(2018) Min-Jin Jeon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

X-ray irradiation inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes on sliced cheese and its bactericidal mechanisms

(2018) Ji-Sook Park et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation mechanism of Salmonella Typhimurium on the surface of lettuce and physicochemical quality assessment of samples treated by micro-plasma discharged water

(2018) Muhammad Saiful Islam Khan et al.   Innovative Food Science & Emerging Technologies

Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa

(2017) Sang-Soon Kim et al.   FOOD CONTROL

Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants

(2016) Xuejie Zhang et al.   FOOD CONTROL

Antimicrobial effect of synergistic interaction between UV-A light and gallic acid against Escherichia coli O157:H7 in fresh produce wash water and biofilm

(2016) Andrea Cossu et al.   Innovative Food Science & Emerging Technologies

Inactivation of Escherichia coli O157:H7 on Lettuce, Using Low-Energy X-Ray Irradiation

(2016) SANGHYUP JEONG et al.   JOURNAL OF FOOD PROTECTION

Mechanisms of Inactivation by High-Voltage Atmospheric Cold Plasma Differ for Escherichia coli and Staphylococcus aureus

(2015) L. Han et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enhanced Inactivation of Food-Borne Pathogens in Ready-To-Eat Sliced Ham by Near-Infrared Heating Combined with UV-C Irradiation and Mechanism of the Synergistic Bactericidal Action

(2014) Jae-Won Ha et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of Electropermeabilization by Ohmic Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Buffered Peptone Water and Apple Juice

(2013) Il-Kyu Park et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Inactivation of sanitizer-injured Escherichia coli O157:H7 on baby spinach using X-ray irradiation

(2013) Scott R. Moosekian et al.   FOOD CONTROL

Quantitative assessment of the effectiveness of intervention steps to reduce the risk of contamination of ready-to-eat baby spinach with Salmonella

(2012) A.F. Puerta-Gomez et al.   FOOD CONTROL

Bactericidal Action of Photoirradiated Gallic Acid via Reactive Oxygen Species Formation

(2012) Keisuke Nakamura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

(2011) Alejandro Tomás-Callejas et al.   FOOD CONTROL

Organic acids as antimicrobials to control Salmonella in meat and poultry products

(2011) E. Mani-López et al.   FOOD RESEARCH INTERNATIONAL

Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce

(2011) Hun-Gu Sagong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fresh fruit and vegetables as vehicles for the transmission of human pathogens

(2010) Cedric N. Berger et al.   ENVIRONMENTAL MICROBIOLOGY

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Antibacterial activity and mechanism of silver nanoparticles on Escherichia coli

(2009) Wen-Ru Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray

(2009) Barakat S.M. Mahmoud et al.   FOOD MICROBIOLOGY

Effects of radiation processing on phytochemicals and antioxidants in plant produce

(2009) Mohammad Alothman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY