Inactivation of Salmonella in liquid egg albumen by antimicrobial bottle coatings infused with allyl isothiocyanate, nisin and zinc oxide nanoparticles

Incorporation of Preservatives in Polylactic Acid Films for Inactivating Escherichia coli O157:H7 and Extending Microbiological Shelf Life of Strawberry Puree

(2016) TONY JIN et al.   JOURNAL OF FOOD PROTECTION

Parameters for Determining Inoculated Pack/Challenge Study Protocols

(2016)   JOURNAL OF FOOD PROTECTION

A mathematical model of inactivation kinetics for a four-strain composite of Salmonella Enteritidis and Oranienburg in commercial liquid egg yolk☆

(2010) Johari S. Jordan et al.   FOOD MICROBIOLOGY

Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and Nisin

(2010) Tony Jin   JOURNAL OF FOOD SCIENCE

Microbial Quality of Liquid Egg and Salmonella Infection Status in Japan

(2009) Yukiko HARA-KUDO et al.   Food Hygiene and Safety Science

Comparison of supplements to enhance recovery of heat-injuredSalmonellafrom egg albumen

(2009) J.B. Gurtler et al.   LETTERS IN APPLIED MICROBIOLOGY

Antimicrobial activity of nisin incorporated in pectin and polylactic acid composite films againstListeria monocytogenes

(2008) Tony Jin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging

(2008) T. Jin et al.   JOURNAL OF FOOD SCIENCE

Antimicrobial Efficacy of Zinc Oxide Quantum Dots againstListeria monocytogenes, SalmonellaEnteritidis, andEscherichia coliO157:H7

(2008) T. Jin et al.   JOURNAL OF FOOD SCIENCE