Recovery of high pressure processing (HPP) induced injured Escherichia coli O157:H7 inhibited by Lactobacillus sakei on vacuum-packed ground beef

High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product

(2020) S. Balamurugan et al.   FOOD CONTROL

Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

(2020) Anna C. S. Porto-Fett et al.   Microorganisms

Influence of pathogen contamination on beef microbiota under different storage temperatures

(2020) HyeLim Choi et al.   FOOD RESEARCH INTERNATIONAL

Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

(2019) Massinissa Ouiddir et al.   FOOD MICROBIOLOGY

Improving marinade absorption and shelf life of vacuum packed marinated pork chops through the application of high pressure processing as a hurdle

(2019) Ciara M. O’Neill et al.   Food Packaging and Shelf Life

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.

(2019) Teresa Aymerich et al.   FOOD MICROBIOLOGY

Dynamic self-recovery of injured Escherichia coli O157:H7 induced by high pressure processing

(2019) Jingjing Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial response to some nonthermal physical technologies

(2019) Dan Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

(2019) Aixia Xu et al.   FOOD CONTROL

Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets

(2018) Anthoula A. Argyri et al.   FOOD MICROBIOLOGY

Use of high hydrostatic pressure to inactivate natural contaminating microorganisms and inoculated E. coli O157:H7 on Hermetia illucens larvae

(2018) Mahboobeh Kashiri et al.   PLoS One

High pressure processing effect on different Listeria spp. in a commercial starter-free fresh cheese

(2018) K. Evert-Arriagada et al.   FOOD MICROBIOLOGY

Combination Effect of High-Pressure Processing and Essential Oil (Melissa officinalis Extracts) or Their Constituents for the Inactivation of Escherichia coli in Ground Beef

(2018) Shih-Yung Chien et al.   Food and Bioprocess Technology

High hydrostatic pressure inactivation and recovery study of Listeria innocua and Saccharomyces cerevisiae in pitaya (Stenocereus pruinosus) juice

(2018) Beatriz Quiroz-González et al.   Innovative Food Science & Emerging Technologies

Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice

(2017) Izabela Porębska et al.   FOOD CONTROL

Modeling the inactivation of Escherichia coli O157:H7 and Uropathogenic E. coli in ground beef by high pressure processing and citral

(2017) Shih-Yung Chien et al.   FOOD CONTROL

Injury and recovery of Escherichia coli ATCC25922 cells treated by high hydrostatic pressure at 400–600 MPa

(2017) Keitarou Kimura et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking

(2017) Shengqian Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage

(2016) Yijing Zhou 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

Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content

(2016) Isabela Rodrigues et al.   Innovative Food Science & Emerging Technologies

Modeling Food Spoilage in Microbial Risk Assessment

(2016) KONSTANTINOS KOUTSOUMANIS   JOURNAL OF FOOD PROTECTION

Inactivation of a diverse set of shiga toxin-producing Escherichia coli in ground beef by high pressure processing

(2015) Shiowshuh Sheen et al.   FOOD MICROBIOLOGY

Effect of High Pressure Processing on the survival of Shiga Toxin-Producing Escherichia coli (Big Six vs. O157:H7) in ground beef

(2015) HsinYun Hsu et al.   FOOD MICROBIOLOGY

The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef patties

(2015) Yun Jiang et al.   MEAT SCIENCE

Principles and Application of High Pressure–Based Technologies in the Food Industry

(2015) V.M. (Bala) Balasubramaniam et al.   Annual Review of Food Science and Technology

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inactivation and injury of pathogens on intact beef treated with hydrodynamic pressure

(2011) Jitendra Patel et al.   Innovative Food Science & Emerging Technologies

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

(2010) M.K. Omer et al.   MEAT SCIENCE

Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR–DGGE

(2010) Y. Jiang et al.   MEAT SCIENCE

Fate ofEscherichia coliO157:H7 in ground beef following high-pressure processing and freezing

(2009) E.P. Black et al.   JOURNAL OF APPLIED MICROBIOLOGY