High concentration of sodium chloride could induce the viable and culturable states of Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis

Viability assay of E. coli O157: H7 treated with electrolyzed oxidizing water using flow cytometry

(2018) Chunling Zhang et al.   FOOD CONTROL

Survival of Escherichia coli O157:H7 during the manufacture and ripening of Cacioricotta goat cheese

(2018) F. Ioanna et al.   FOOD MICROBIOLOGY

Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens

(2018) Dong Han et al.   FOOD MICROBIOLOGY

Induction of Escherichia coli into a VBNC state through chlorination/chloramination and differences in characteristics of the bacterium between states

(2018) Sheng Chen et al.   WATER RESEARCH

Long-term survival of Escherichia coli O157:H7 and Salmonella Typhimurium in cowpats on pasture

(2018) K.A. Nyberg et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effects of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosms

(2017) Jae-Hyun Yoon et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

(2017) Xihong Zhao et al.   Frontiers in Microbiology

Survival mechanism of Escherichia coli O157:H7 against combined treatment with acetic acid and sodium chloride

(2016) Sun-Young Lee et al.   FOOD MICROBIOLOGY

Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce

(2016) T.J. Cho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival and Growth of Salmonella in Salsa and Related Ingredients

(2016) LI MA et al.   JOURNAL OF FOOD PROTECTION

Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle

(2015) Y.-M. Bae et al.   JOURNAL OF APPLIED MICROBIOLOGY

Antimicrobial Activity of Cinnamaldehyde, Carvacrol, and Lauric Arginate against Salmonella Tennessee in a Glycerol-Sucrose Model and Peanut Paste at Different Fat Concentrations

(2015) WEI CHEN et al.   JOURNAL OF FOOD PROTECTION

Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings

(2015) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

The importance of the viable but non-culturable state in human bacterial pathogens

(2014) Laam Li et al.   Frontiers in Microbiology

Characterization of Osmotically Induced Filaments of Salmonella enterica

(2012) Zachary L. Pratt et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Detection of viable but non-culturable Escherichia coli O157:H7 from vegetable samples using quantitative PCR with propidium monoazide and immunological assays

(2012) Laura-Dorina Dinu et al.   FOOD CONTROL

Persistence of Salmonella enterica during dehydration and subsequent cold storage

(2012) Nadia Gruzdev et al.   FOOD MICROBIOLOGY

Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on Inoculated Almonds and Pistachios Stored at −19, 4, and 24°C

(2012) MARTHA A. KIMBER et al.   JOURNAL OF FOOD PROTECTION

Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium

(2009) Alexandros Tiganitas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Entry ofVibrio cincinnatiensisinto viable but nonculturable state and its resuscitation

(2009) L. Zhong et al.   LETTERS IN APPLIED MICROBIOLOGY

Determination of viability of Aeromonas hydrophila in increasing concentrations of sodium chloride at different temperatures by flow cytometry and plate count technique

(2008) Anna Pianetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY