Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C

Isolation and partial characterization of a bacteriocin produced byLactobacillus plantarumBM-1 isolated from a traditionally fermented Chinese meat product

(2013) Hongxing Zhang et al.   MICROBIOLOGY AND IMMUNOLOGY

A Review of the Ecology, Genomics, and Stress Response ofListeria innocuaandListeria monocytogenes

(2012) Sara R. Milillo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of paired antimicrobial combinations on Listeria monocytogenes growth inhibition in ready-to-eat seafood products

(2012) Hajime Takahashi et al.   FOOD CONTROL

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

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

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 combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham

(2009) Samir Ananou et al.   FOOD CONTROL

Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

(2008) Ping Hu 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

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