Technologies and Mechanisms for Safety Control of Ready-to-eat Muscle Foods: An Updated Review

Listeria monocytogenes Grown at 7°C Shows Reduced Acid Survival and an Altered Transcriptional Response to Acid Shock Compared to L. monocytogenes Grown at 37°C

(2012) R. A. Ivy et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Antimicrobial Activity of Lauric Arginate-Coated Polylactic Acid Films against Listeria monocytogenes and Salmonella Typhimurium on Cooked Sliced Ham

(2012) Pornpun Theinsathid et al.   JOURNAL OF FOOD SCIENCE

Novel Natural Food Antimicrobials

(2012) Vijay K. Juneja et al.   Annual Review of Food Science and Technology

The activity of bacteriocins from Carnobacterium maltaromaticum UAL307 against Gram-negative bacteria in combination with EDTA treatment

(2011) Leah A. Martin-Visscher et al.   FEMS MICROBIOLOGY LETTERS

Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

(2011) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

(2011) A. Baños et al.   FOOD CONTROL

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

(2011) Anna Hereu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Packaging and Storage Time on Survival of Listeria monocytogenes on Kippered Beef Steak and Turkey Tenders

(2011) Kamaldeep K. Uppal et al.   JOURNAL OF FOOD SCIENCE

Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

(2011) Maria Clariana et al.   MEAT SCIENCE

ULTRAVIOLET LIGHT (254 NM) INACTIVATION OF PATHOGENS ON FOODS AND STAINLESS STEEL SURFACES

(2010) CHRISTOPHER H. SOMMERS et al.   JOURNAL OF FOOD SAFETY

Inhibition of Listeria monocytogenes by Food Antimicrobials Applied Singly and in Combination

(2010) Alex L. Brandt et al.   JOURNAL OF FOOD SCIENCE

Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method

(2010) A.C.S. Porto-Fett et al.   MEAT SCIENCE

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

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

(2010) M.P. Castro et al.   MEAT SCIENCE

Nisin affects the growth of Listeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days

(2010) A. Ruiz et al.   POULTRY SCIENCE

Antimicrobial activity of phenolic acids against commensal, probiotic and pathogenic bacteria

(2010) Carolina Cueva et al.   RESEARCH IN MICROBIOLOGY

High Pressure Processing of Meat, Meat Products and Seafood

(2010) Marco Campus   Food Engineering Reviews

The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes

(2009) F.J. Gormley et al.   FOOD MICROBIOLOGY

Production of enterocin A byEnterococcus faeciumMMRA isolated from ‘Rayeb’, a traditional Tunisian dairy beverage

(2009) A. Rehaiem et al.   JOURNAL OF APPLIED MICROBIOLOGY

Ultraviolet Light (254 nm) Inactivation ofListeria monocytogeneson Frankfurters That Contain Potassium Lactate and Sodium Diacetate

(2009) C.H. Sommers et al.   JOURNAL OF FOOD SCIENCE

Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate

(2009) E.M. Martin et al.   JOURNAL OF FOOD SCIENCE

Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light

(2009) N.M. Keklik et al.   JOURNAL OF FOOD SCIENCE

Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage

(2008) Sunil Mangalassary et al.   FOOD MICROBIOLOGY

Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films

(2008) T. Sivarooban et al.   FOOD RESEARCH INTERNATIONAL

Control of Listeria monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate

(2008) R.L. Thompson et al.   JOURNAL OF FOOD SCIENCE

Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradation

(2008) Privat Kouakou et al.   MEAT SCIENCE

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

(2008) Huiyun Zhang et al.   MEAT SCIENCE

Fate of Listeria monocytogenes in ready-to-eat turkey breast rolls formulated with antimicrobials following electron-beam irradiation

(2008) M. J. Zhu et al.   POULTRY SCIENCE

Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham

(2007) Anna Jofré et al.   FOOD CONTROL

Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham

(2007) Begonya Marcos et al.   FOOD CONTROL

Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films

(2007) Mu Ye et al.   FOOD MICROBIOLOGY

Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging

(2007) Ramona Iseppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY