A review of microbial injury and recovery methods in food.
about
Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripeningThe Importance of Bacterial Culture to Food Microbiology in the Age of GenomicsInfrared and Raman spectroscopic studies of the antimicrobial effects of garlic concentrates and diallyl constituents on foodborne pathogensEnhanced inactivation of food-borne pathogens in ready-to-eat sliced ham by near-infrared heating combined with UV-C irradiation and mechanism of the synergistic bactericidal actionInvestigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using Fourier transform infrared spectroscopy, Raman spectroscopy, and electron microscopy.Combining Lactic Acid Spray with Near-Infrared Radiation Heating To Inactivate Salmonella enterica Serovar Enteritidis on Almond and Pine Nut Kernels.Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.).Evaluation of a multiplex selective enrichment broth SEL for simultaneous detection of injured Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes.Thermal inactivation of microorganisms.Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.Mg2+ improves the thermotolerance of probiotic Lactobacillus rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P-8.Recovery of Heat Treated Bacillus cereus Spores Is Affected by Matrix Composition and Factors with Putative Functions in Damage Repair.Detection of Thermal Sublethal Injury in Escherichia coli via the Selective Medium Plating Technique: Mechanisms and ImprovementsSeverely Heat Injured Survivors of E. coli O157:H7 ATCC 43888 Display Variable and Heterogeneous Stress Resistance Behavior.The viable but non-culturable state in pathogenic Escherichia coli: A general review.Assessing the growth and recovery of Salmonella Enteritidis SE86 after sodium dichloroisocyanurate exposure.Single-Cell Growth Probability of Listeria monocytogenes at Suboptimal Temperature, pH, and Water Activity.Variation in detection limits between bacterial growth phases and precision of an ATP bioluminescence system.Thermal inactivation of desiccation-adapted Salmonella spp. in aged chicken litter.Influence of stress on single-cell lag time and growth probability for Listeria monocytogenes in half Fraser broth.ATP bioluminescence rapid detection of total viable count in soy sauce.Biofilm formation and disinfectant resistance of Salmonella sp. in mono- and dual-species with Pseudomonas aeruginosa.Validation of a novel rinse and filtration method for efficient processing of fresh produce samples for microbiological indicator enumeration.Taguchi optimization of duplex PCR for simultaneous identification of Staphylococcus aureus and Clostridium perfringens alpha toxins.Evaluation of commercial kit based on loop-mediated isothermal amplification for rapid detection of low levels of uninjured and injured Salmonella on duck meat, bean sprouts, and fishballs in Singapore.Comparison of enrichment conditions for rapid detection of low numbers of sublethally injured Escherichia coli O157 in food.Inhibition of Initial Attachment of Injured Salmonella Typhimurium onto Abiotic Surfaces.Application of Antimicrobial Agents via Commercial Spray Cabinet To Inactivate Salmonella on Skinless Chicken Meat.Prevalence and Serogroup Diversity of Salmonella for Broiler Neck Skin, Whole Carcass Rinse, and Whole Carcass Enrichment Sampling Methodologies following Air or Immersion Chilling.Spray method for recovery of heat-injured Salmonella Typhimurium and Listeria monocytogenes.Inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on surface and stem scar areas of tomatoes using in-package ozonation.Changes in transcription during recovery from heat injury in Salmonella typhimurium and effects of BCAA on recovery.Comparison of neck skin excision and whole carcass rinse sampling methods for microbiological evaluation of broiler carcasses before and after immersion chilling.Efficacy of Combined Sous Vide-Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems.Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck.Comparative Proteomic and Morphological Change Analyses of Staphylococcus aureus During Resuscitation From Prolonged Freezing.
P2860
Q28828344-22776037-B91D-433C-A047-1187B849287CQ33619484-11F6CAC7-2E85-4B70-94EA-D30846080D2FQ33893016-BBAAC545-5715-421B-ADE4-474FC7D0C7CEQ34747877-6320B630-6AC1-4694-A09E-8AC1AB64CEAEQ35139103-8A28081D-6685-48DA-AA52-20E4982AFD7BQ35764086-DDABF56D-EC45-426B-B2E4-D4A32001CF27Q37263986-3B52DBCD-EB43-4987-BECD-AC52008D4B09Q37542293-D2ADDE5C-C9E5-4F80-A6C0-F372CA4B5763Q38190602-66D1FC6A-3133-417E-918E-50352AAEE247Q38370044-2ECBDC5E-8C3D-422A-88AD-81023018D88DQ38768874-0A31D324-64EF-4B29-8966-4446CAFD4DBEQ38835002-A55EA2C9-FB41-4184-A6EC-52B5E1F83DC8Q39393289-5B682553-F4EC-47E0-98CC-72C8B6090B6EQ40424142-292EE09D-B595-43F0-B011-8C3DCD94D36FQ40690995-1AC5FFA8-4035-4B30-BFBF-3764732560BEQ41906448-7AB1407E-EDB1-463A-9D3C-3567BF0F2794Q42011698-38918D5F-5EC3-494D-9868-A0E0F838F924Q42237240-19CC2AF2-2768-4EB7-A95C-D922F311BF1FQ42930125-07639EAC-56BD-4857-96C2-C1DB8884E90EQ43128185-AE6E6230-9C80-4800-B5CC-E2C50027A80FQ43330795-DD7CC247-CE99-481A-AA8B-7F4FD276AA3AQ43363619-5CD4F9E5-2F3B-4DCD-95B4-BD537B7CEDA9Q44856372-A3302B91-D6AA-4A16-B377-912984A773DFQ45716921-E1A96826-1A2C-46F5-8A18-3B6635DFD881Q49043389-A24BA743-8FF1-44AF-BF54-BDAD71001DC3Q49124571-175137A3-CB16-4DE3-9191-E4E9A6D43170Q49928748-2FB13F60-A42B-4D36-8C07-42D25F6F7AC9Q49966794-125865E2-49E2-4E13-B320-ADD631690679Q49976201-F72E1DCD-EB21-4D95-8DD9-C9B7D3700933Q50021795-E5F9B930-0052-4FF5-9CA9-39D929A19482Q50023614-EE9CA5CA-510D-4EA7-BF29-6282F82BBB3BQ50041842-5758B2E9-F0DA-4038-B4E3-EC394982A8E8Q50048654-3D76F027-BD1D-454B-81B0-5F7A671F5781Q50593468-8842F5CD-BB5D-43C8-94DE-96000459FE3EQ51431597-6FA59160-DE54-4815-B4C2-752BE9BA200DQ54968864-26167558-7A6B-44CF-85D1-9324D4F37398
P2860
A review of microbial injury and recovery methods in food.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 04 May 2008
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
A review of microbial injury and recovery methods in food.
@en
A review of microbial injury and recovery methods in food.
@nl
type
label
A review of microbial injury and recovery methods in food.
@en
A review of microbial injury and recovery methods in food.
@nl
prefLabel
A review of microbial injury and recovery methods in food.
@en
A review of microbial injury and recovery methods in food.
@nl
P356
P1433
P1476
A review of microbial injury and recovery methods in food.
@en
P2093
P304
P356
10.1016/J.FM.2008.04.011
P577
2008-05-04T00:00:00Z