Combined treatments of low dose irradiation with antimicrobials for inactivation of foodborne pathogens on fresh pork

Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments

(2020) Mariana Cap et al.   PLoS One

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Prevalence and Characterization of Staphylococcus aureus Strains in the Pork Chain Supply in Chile

(2018) Valeria Velasco et al.   Foodborne Pathogens and Disease

Carvacrol and human health: A comprehensive review

(2018) Mehdi Sharifi-Rad et al.   PHYTOTHERAPY RESEARCH

Challenges and opportunities related to the use of chitosan as a food preservative

(2018) Ziyi Hu et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of chitosan, and bacteriocin – Producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef

(2018) Zi Yi Hu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage

(2017) Chengliang Li et al.   MEAT SCIENCE

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

(2017) Parviz Hassanzadeh et al.   RADIATION PHYSICS AND CHEMISTRY

The importance of food naturalness for consumers: Results of a systematic review

(2017) Sergio Román et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Salmonella in Peripheral Lymph Nodes of Healthy Cattle at Slaughter

(2017) Hattie E. Webb et al.   Frontiers in Microbiology

Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat

(2016) Vasiliki D. Vardaka et al.   FOOD MICROBIOLOGY

Effect of hydrostatic pressure and antimicrobials on survival of Listeria monocytogenes and enterohaemorrhagic Escherichia coli in beef

(2016) Hui Li et al.   Innovative Food Science & Emerging Technologies

A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage

(2016) Somwang Lekjing   MEAT SCIENCE

Carvacrol and Cinnamaldehyde Facilitate Thermal Destruction of Escherichia coli O157:H7 in Raw Ground Beef

(2016) VIJAY K. JUNEJA et al.   JOURNAL OF FOOD PROTECTION

Effects on the Microbiological Condition of Product of Decontaminating Treatments Routinely Applied to Carcasses at Beef Packing Plants

(2016) C. O. GILL   JOURNAL OF FOOD PROTECTION

Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7, non-O157 VTEC E. coli , and Salmonella serovars on fresh and frozen beef

(2015) Shuliu Li et al.   FOOD MICROBIOLOGY

High diversity of viable bacteria isolated from lymph nodes of slaughter pigs and its possible impacts for food safety

(2015) E. Mann et al.   JOURNAL OF APPLIED MICROBIOLOGY

Variation in Heat and Pressure Resistance of Verotoxigenic and Nontoxigenic Escherichia coli

(2015) YANG LIU et al.   JOURNAL OF FOOD PROTECTION

Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013

(2015) Yong Ju Lee et al.   MEAT SCIENCE

Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef

(2014) Hatice Zengin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

(2013) Arica A. Baer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

(2013) Yu-Yue Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage

(2013) Sweetie R. Kanatt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of low dose e-beam irradiation to reduce E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella viability on meat surfaces

(2013) Devapriya Kundu et al.   MEAT SCIENCE

Essential oils as potential antimicrobial agents in meat and meat products: A review

(2013) Dinesh D. Jayasena et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of electron beam to inactivate Salmonella in food: Recent developments

(2011) Reza Tahergorabi et al.   FOOD RESEARCH INTERNATIONAL

Antibacterial activity of chemically defined chitosans: Influence of molecular weight, degree of acetylation and test organism

(2011) H. Mellegård et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Control of Salmonella enterica Typhimurium in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging

(2011) L. L. KUDRA et al.   JOURNAL OF FOOD PROTECTION

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

(2011) S. Xiao et al.   POULTRY SCIENCE

Modification of chitosan films with environmentally benign reagents for increased water resistance

(2011) Zheng Cui et al.   Green Chemistry Letters and Reviews

Effect of irradiation and storage time on lipid oxidation of chilled pork

(2010) Anwei Cheng et al.   RADIATION PHYSICS AND CHEMISTRY

Microbial radio-resistance of Salmonella Typhimurium in egg increases due to repetitive irradiation with electron beam

(2010) Adiam T. Tesfai et al.   RADIATION PHYSICS AND CHEMISTRY

Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

(2009) H.A. Ismail et al.   JOURNAL OF FOOD SCIENCE

Insights into the Mode of Action of Chitosan as an Antibacterial Compound

(2008) D. Raafat et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Chitosan effects on quality properties of Greek style fresh pork sausages

(2008) N. Soultos et al.   MEAT SCIENCE