Stress resistance of emerging poultry-associated Salmonella serovars
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Stress resistance of emerging poultry-associated Salmonella serovars
Authors
Keywords
Foodborne pathogens, Egg, Non-thermal technologies, Variability
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 335, Issue -, Pages 108884
Publisher
Elsevier BV
Online
2020-09-16
DOI
10.1016/j.ijfoodmicro.2020.108884
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Differences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains
- (2020) Silvia Guillén et al. FOOD RESEARCH INTERNATIONAL
- An evaluation of alternative methods for sanitizing hatching eggs
- (2019) E F Melo et al. POULTRY SCIENCE
- Comparison of UV-C and Pulsed UV Light Treatments for Reduction of Salmonella, Listeria monocytogenes, and Enterohemorrhagic Escherichia coli on Eggs
- (2018) Askild L. Holck et al. JOURNAL OF FOOD PROTECTION
- Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
- (2017) Valerie Lechevalier et al. JOURNAL OF FOOD ENGINEERING
- Comparison of eggshell surface sanitization technologies and impacts on consumer acceptability
- (2016) Morouj N. Al-Ajeeli et al. POULTRY SCIENCE
- Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation
- (2016) Guillermo Cebrián et al. Frontiers in Microbiology
- Pulsed UV Light Inactivation of Salmonella Enteritidis on Eggshells and Its Effects on Egg Quality
- (2016) NENE M. KEKLIK et al. JOURNAL OF FOOD PROTECTION
- Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis
- (2015) Joshua B. Gurtler et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of high pressure treatment on inactivation of vegetative pathogens and on denaturation of whey proteins in different media
- (2015) Sergio J. Ramos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Genomic Comparison of Non-Typhoidal Salmonella enterica Serovars Typhimurium, Enteritidis, Heidelberg, Hadar and Kentucky Isolates from Broiler Chickens
- (2015) Akhilesh S. Dhanani et al. PLoS One
- RNA Sequencing Reveals Differences between the Global Transcriptomes of Salmonella enterica Serovar Enteritidis Strains with High and Low Pathogenicities
- (2013) Devendra H. Shah APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Evaluation of the strain variability of Salmonella enterica acid and heat resistance
- (2012) Alexandra Lianou et al. FOOD MICROBIOLOGY
- Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg
- (2012) Silvia Monfort et al. Innovative Food Science & Emerging Technologies
- Survival of Salmonella in Home-Style Mayonnaise and Acid Solutions as Affected by Acidulant Type and Preservatives
- (2012) JUNLI ZHU et al. JOURNAL OF FOOD PROTECTION
- Population Dynamics of Salmonella enterica Serotypes in Commercial Egg and Poultry Production
- (2011) Steven L. Foley et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Salmonella serovars isolated from table eggs: An overview
- (2011) Francesca Martelli et al. FOOD RESEARCH INTERNATIONAL
- Thermal pasteurization requirements for the inactivation of Salmonella in foods
- (2011) Filipa V.M. Silva et al. FOOD RESEARCH INTERNATIONAL
- Comparison of Genetic and Physiological Properties of Salmonella enterica Isolates from Chickens Reveals One Major Difference Between Serovar Kentucky and Other Serovars: Response to Acid
- (2009) Rolf D. Joerger et al. Foodborne Pathogens and Disease
- Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg
- (2009) S. Monfort et al. Innovative Food Science & Emerging Technologies
- Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7
- (2008) G. Saldaña et al. Innovative Food Science & Emerging Technologies
- Salmonella challenges: Prevalence in swine and poultry and potential pathogenicity of such isolates1,2
- (2007) S. L. Foley et al. JOURNAL OF ANIMAL SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started