Effects of nisin and acid on the inactivation and recovery of Listeria monocytogenes biofilms treated by high hydrostatic pressure

Inactivation of Salmonella Enteritidis strains by combination of high hydrostatic pressure and nisin

(2010) Jaesung Lee et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Nutritional and Environmental Conditions on Salmonella sp. Biofilm Formation

(2010) Barbara Speranza et al.   JOURNAL OF FOOD SCIENCE

The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage

(2009) A. Govaris et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

EFFECTS OF ORGANIC ACIDS, NISIN, LYZOZYME AND EDTA ON THE SURVIVAL OFYERSINIA ENTEROCOLITICAPOPULATION IN INOCULATED ORANGE BEVERAGES

(2009) CECILIA S.M. LUCERO ESTRADA et al.   JOURNAL OF FOOD SAFETY

Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot Puree

(2009) Wannasawat Ratphitagsanti et al.   JOURNAL OF FOOD SCIENCE

Biofilm formation and food safety in food industries

(2009) Xianming Shi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Irradiation Sensitivity of Planktonic and Biofilm-associated Listeria monocytogenes and L. innocua as Influenced by Temperature of Biofilm Formation

(2008) Brendan A. Niemira   Food and Bioprocess Technology

Comparison among the effectiveness of ozone, nisin and benzalkonium chloride for the elimination of planktonic cells and biofilms of Staphylococcus aureus CECT4459 on polypropylene

(2008) M.L. Cabo et al.   FOOD CONTROL

Exploiting the combined effects of high pressure and moderate heat with nisin on inactivation of Clostridium botulinum spores

(2007) Yu-Long Gao et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration

(2007) Anna Jofré et al.   MEAT SCIENCE