Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures

Juice-Associated Outbreaks of Human Illness in the United States, 1995 through 2005

(2016) JAZMIN D. VOJDANI et al.   JOURNAL OF FOOD PROTECTION

Heat and Acid Tolerance Responses of Listeria monocytogenes as Affected by Sequential Exposure to Hurdles during Growth

(2016) PANAGIOTIS N. SKANDAMIS et al.   JOURNAL OF FOOD PROTECTION

Incidence of microorganisms from fresh orange juice processed by squeezing machines

(2011) I. Sospedra et al.   FOOD CONTROL

Multistate Outbreak ofSalmonellaTyphimurium and Saintpaul Infections Associated with Unpasteurized Orange Juice—United States, 2005

(2009) Seema Jain et al.   CLINICAL INFECTIOUS DISEASES

Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures

(2009) Avelino Álvarez-Ordóñez et al.   FOOD MICROBIOLOGY

A Comparative Study of Thermal and Acid Inactivation Kinetics in Fruit Juices of Salmonella enterica Serovar Typhimurium and Salmonella enterica Serovar Senftenberg Grown at Acidic Conditions

(2009) Avelino Álvarez-Ordóñez et al.   Foodborne Pathogens and Disease

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage

(2009) Dimitra Dourou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Arginine and lysine decarboxylases and the Acid Tolerance Response of Salmonella Typhimurium

(2009) Avelino Álvarez-Ordóñez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage☆

(2008) A PORTOFETT et al.   FOOD MICROBIOLOGY

Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384

(2008) Avelino Álvarez-Ordóñez et al.   FOOD MICROBIOLOGY

Comparison of acids on the induction of an Acid Tolerance Response in Salmonella typhimurium, consequences for food safety

(2008) Avelino Álvarez-Ordóñez et al.   MEAT SCIENCE