Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues

Evaluation of the microbial control efficacies of commonly used home-drying and storage practices of dried peaches

(2022) Zhuosheng Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effectiveness of selected pre-enrichment broths for the detection of Salmonella spp. in meat analogs

(2022) Georgia L. Sampson et al.   FOOD CONTROL

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

(2021) Allah Bakhsh et al.   Foods

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

(2021) Fatma Boukid et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development and validation of a regression model for Listeria monocytogenes growth in roast beefs

(2021) Taran Skjerdal et al.   FOOD MICROBIOLOGY

Microbial Spoilage of Plant-Based Meat Analogues

(2021) András J. Tóth et al.   Applied Sciences-Basel

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

(2021) Joshua Hadi et al.   Foods

Buffering capacity of wet texturized plant proteins in comparison to pork meat

(2021) Sandra Ebert et al.   FOOD RESEARCH INTERNATIONAL

Survival of common foodborne pathogens on dates, sundried tomatoes, and dried pluots at refrigerated and ambient temperatures

(2021) Sushumna Sri Canakapalli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of meat alternatives using live cells, cultures and plant proteins

(2021) Changtai Zhang et al.   Current Opinion in Food Science

Inactivation of Shiga Toxin-Producing Escherichia coli and Listeria monocytogenes Within Plant Versus Beef Burgers in Response to High Pressure Processing

(2020) Anna C. S. Porto-Fett et al.   JOURNAL OF FOOD PROTECTION

Viability of Shiga Toxin–Producing Escherichia coli, Salmonella, and Listeria monocytogenes within Plant versus Beef Burgers during Cold Storage and following Pan Frying

(2020) JOHN B. LUCHANSKY et al.   JOURNAL OF FOOD PROTECTION

Development of two specific multiplex qPCRs to determine amounts of Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta and Staphylococcus in meat and heat-treated meat products

(2020) Eunike Bahlinger et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of common foodborne pathogens on dried apricots made with and without sulfur dioxide treatment

(2020) Zhuosheng Liu et al.   FOOD CONTROL

Multiplex polymerase chain reaction to detect Salmonella serovars Indiana, Enteritidis, and Typhimurium in raw meat

(2019) Jingxiao Xu et al.   JOURNAL OF FOOD SAFETY

If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers

(2018) Peter Slade   APPETITE

A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products

(2018) Mohamed K. Omer et al.   Foodborne Pathogens and Disease

Effect of physicochemical properties of peptides from soy protein on their antimicrobial activity

(2017) Ning Xiang et al.   PEPTIDES

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces

(2014) N. Chaitiemwong et al.   FOOD CONTROL

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

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

Predictive microbiology models vs. modeling microbial growth within Listeria monocytogenes risk assessment: What parameters matter and why

(2010) Régis Pouillot et al.   FOOD MICROBIOLOGY

Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack

(2010) C. Pennacchia et al.   FOOD MICROBIOLOGY

Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products

(2010) John N. Sofos et al.   MEAT SCIENCE

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

(2008) Ping Hu et al.   FOOD CONTROL