High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages
出版年份 2019 全文链接
标题
High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages
作者
关键词
-
出版物
Foods
Volume 8, Issue 12, Pages 672
出版商
MDPI AG
发表日期
2019-12-13
DOI
10.3390/foods8120672
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes
- (2019) Arícia Possas et al. Innovative Food Science & Emerging Technologies
- Distribution, adhesion, virulence and antibiotic resistance of persistent Listeria monocytogenes in a pig slaughterhouse in Brazil
- (2019) Mallu Jagnow Sereno et al. FOOD MICROBIOLOGY
- Prevalence and diversity of Salmonella spp., Campylobacter spp., and Listeria monocytogenes in two free-range pig slaughterhouses
- (2018) A.M. Morales-Partera et al. FOOD CONTROL
- Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage
- (2018) Begoña Rubio et al. FOOD MICROBIOLOGY
- Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages
- (2018) Marina Giello et al. FOOD MICROBIOLOGY
- Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages
- (2018) Souad Christieans et al. MEAT SCIENCE
- A Case of Listeria monocytogenes ST-219 Meningo-Encephalitis
- (2018) Giovanni Sotgiu et al. International Journal of Environmental Research and Public Health
- New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage
- (2018) Sara Bover-Cid et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- High hydrostatic pressure effects on Listeria monocytogenes and L. innocua : Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2
- (2017) Carolina Bruschi et al. FOOD MICROBIOLOGY
- Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil
- (2017) Mariana Almeida Iglesias et al. FOOD RESEARCH INTERNATIONAL
- Listeria monocytogenes in Food-Processing Facilities, Food Contamination, and Human Listeriosis: The Brazilian Scenario
- (2017) Anderson Carlos Camargo et al. Foodborne Pathogens and Disease
- Key hurdles in the Mediterranean-style dry fermented sausage “Salsiccia Sarda” as influenced by different ingredients related to product safety
- (2017) Riccardo Consigliere et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review
- (2017) Arícia Possas et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Prevalence of Listeria monocytogenes in pork-meat and other processed products from the Colombian swine industry
- (2017) Andrea Gamboa-Marín et al. Revista MVZ Cordoba
- The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages
- (2016) Miroslav Ducic et al. FOOD CONTROL
- A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages
- (2016) Xavier F. Hospital et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth
- (2016) Diana Di Gioia et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken
- (2016) S. Balamurugan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review
- (2016) Desugari Hygreeva et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Recent Advances in Food Processing Using High Hydrostatic Pressure Technology
- (2015) Chung-Yi Wang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
- (2015) Qamar-Abbas Syed et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat
- (2015) V.P. Valdramidis et al. FOOD CONTROL
- Prevalence and antimicrobial resistance of Listeria monocytogenes and Salmonella strains isolated in ready-to-eat foods in Eastern Spain
- (2015) Eva Doménech et al. FOOD CONTROL
- Quantification of persistence of the food-borne pathogens Listeria monocytogenes and Salmonella enterica during manufacture of Italian fermented sausages
- (2015) M. Mataragas et al. FOOD CONTROL
- Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenarios
- (2015) Meryem Muhterem-Uyar et al. FOOD CONTROL
- Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
- (2015) S. Bover-Cid et al. FOOD RESEARCH INTERNATIONAL
- Susceptibility ofListeria monocytogenesto high pressure processing: A review
- (2015) Marina Ferreira et al. FOOD REVIEWS INTERNATIONAL
- Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast
- (2015) Alexandros Ch. Stratakos et al. Innovative Food Science & Emerging Technologies
- How microbes adapt to a diversity of food niches
- (2015) Konstantinos Papadimitriou et al. Current Opinion in Food Science
- Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium
- (2014) Xavier F. Hospital et al. FOOD RESEARCH INTERNATIONAL
- Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400MPa
- (2014) A. Hereu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco
- (2014) P.M. Tomasula et al. JOURNAL OF DAIRY SCIENCE
- Growth of Escherichia coli O157:H7 and Listeria monocytogenes in Packaged Fresh-Cut Romaine Mix at Fluctuating Temperatures during Commercial Transport, Retail Storage, and Display
- (2014) WENTING ZENG et al. JOURNAL OF FOOD PROTECTION
- Presence and molecular characterization of the major serovars of Listeria monocytogenes in ten Sardinian fermented sausage processing plants
- (2014) Domenico Meloni et al. MEAT SCIENCE
- Production of biofilm by Listeria monocytogenes in different materials and temperatures
- (2013) E.C.R. Bonsaglia et al. FOOD CONTROL
- NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham
- (2013) Katharina Stollewerk et al. FOOD CONTROL
- Listeria monocytogenes in Five Sardinian Swine Slaughterhouses: Prevalence, Serotype, and Genotype Characterization
- (2013) DOMENICO MELONI et al. JOURNAL OF FOOD PROTECTION
- Assessing manufacturers' recommended concentrations of commercial sanitizers on inactivation of Listeria monocytogenes
- (2012) Cristina D. Cruz et al. FOOD CONTROL
- An integrated approach to current trends in food consumption: Moving toward functional and organic products?
- (2012) Víctor Falguera et al. FOOD CONTROL
- Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
- (2012) Begonya Marcos et al. FOOD CONTROL
- Novel biotechnological applications of bacteriocins: A review
- (2012) Eduardo Marcos Balciunas et al. FOOD CONTROL
- The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages
- (2012) Katharina Stollewerk et al. Innovative Food Science & Emerging Technologies
- Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products
- (2012) A. Hereu et al. Innovative Food Science & Emerging Technologies
- Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat
- (2012) Frédérique Duranton et al. Innovative Food Science & Emerging Technologies
- Inhibition of Toxigenesis of Group II (Nonproteolytic) Clostridium botulinum Type B in Meat Products by Using a Reduced Level of Nitrite
- (2012) RIIKKA KETO-TIMONEN et al. JOURNAL OF FOOD PROTECTION
- Combined effect of sodium nitrite with high-pressure treatments on the inactivation ofEscherichia coliBW25113 andListeria monocytogenesNCTC 11994
- (2012) M. De Alba et al. LETTERS IN APPLIED MICROBIOLOGY
- Quality considerations with high pressure processing of fresh and value added meat products
- (2012) Bajo Bajovic et al. MEAT SCIENCE
- The effect of high hydrostatic pressure, sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey
- (2012) Kevin Myers et al. MEAT SCIENCE
- comKProphage Junction Fragments as Markers for Listeria monocytogenes Genotypes Unique to Individual Meat and Poultry Processing Plants and a Model for Rapid Niche-Specific Adaptation, Biofilm Formation, and Persistence
- (2011) Bindhu Verghese et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Effect of neutral electrolyzed water and nisin on Listeria monocytogenes biofilms, and on listeriolysin O activity
- (2011) M. Arevalos-Sánchez et al. FOOD CONTROL
- Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham
- (2011) Guorong Liu et al. FOOD CONTROL
- Listeria monocytogenes prevalence, contamination levels and strains characterization throughout the Parma ham processing chain
- (2011) Vincenza Annunziata Prencipe et al. FOOD CONTROL
- Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken
- (2011) M.F. Patterson et al. FOOD MICROBIOLOGY
- Review — Persistence of Listeria monocytogenes in food industry equipment and premises
- (2011) Brigitte Carpentier et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite
- (2011) Xavier F. Hospital et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- 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
- Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem
- (2011) Luca Cocolin et al. MEAT SCIENCE
- The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham
- (2011) Katharina Stollewerk et al. MEAT SCIENCE
- Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes
- (2010) E.C.D. Todd et al. FOOD CONTROL
- Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing
- (2010) S. Bover-Cid et al. FOOD MICROBIOLOGY
- Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami
- (2010) Anna C.S. Porto-Fett et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Mixed species biofilms of Listeria monocytogenes and Lactobacillus plantarum show enhanced resistance to benzalkonium chloride and peracetic acid
- (2010) Stijn van der Veen et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Occurrence of Listeria monocytogenes in Salami Manufactured in the Marche Region (Central Italy)
- (2010) Annalisa PETRUZZELLI et al. JOURNAL OF VETERINARY MEDICAL SCIENCE
- A review of current and emergent biofilm control strategies
- (2010) Manuel Simões et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages
- (2009) Samir Ananou et al. MEAT SCIENCE
- High-pressure processing â effects on microbial food safety and food quality
- (2008) Kiera M. Considine et al. FEMS MICROBIOLOGY LETTERS
- Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure
- (2008) Anna Jofré et al. FOOD CONTROL
- Listeria monocytogenes in RTE foods marketed in Italy: Prevalence and automated EcoRI ribotyping of the isolates
- (2008) Domenico Meloni et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Influence of temperature on biofilm formation by Listeria monocytogenes on various food-contact surfaces: relationship with motility and cell surface hydrophobicity
- (2008) G. Di Bonaventura et al. JOURNAL OF APPLIED MICROBIOLOGY
- Efficiency of high hydrostatic pressure at 600MPa against food-borne microorganisms by challenge tests on convenience meat products
- (2008) Anna Jofré et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
- (2007) Begonya Marcos et al. FOOD MICROBIOLOGY
- Molecular tracking of Listeria monocytogenes in an Iberian pig abattoir and processing plant
- (2007) Victoria López et al. MEAT SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now