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Propagation method for persistent high yield of diverse Listeria phages on permissive hosts at refrigeration temperatures.Use of encapsulated bacteriophages to enhance farm to fork food safety.Characterization of antimicrobial properties of Salmonella phage Felix O1 and Listeria phage A511 embedded in xanthan coatings on Poly(lactic acid) films.Efficacy of bacteriophage LISTEX™P100 combined with chemical antimicrobials in reducing Listeria monocytogenes in cooked turkey and roast beef.Products of glucose and lactate fermentation, and utilization of amino acids by Clostridium estertheticum subspp. laramiense and estertheticum growing in meat juice medium.Effects of temperature and pH on the growth of bacteria isolated from blown packs of vacuum-packaged beef.Substrate utilization by Clostridium estertheticum cultivated in meat juice medium.Thermal-Stability and Reconstitution Ability of Listeria Phages P100 and A511.Effect of caliber size and fat level on the inactivation of E. coli O157:H7 in dry fermented sausages.Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages.Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken.Application of a Virucidal Agent to Avoid Overestimation of Phage Kill During Phage Decontamination Assays on Ready-to-Eat Meats.Encapsulation of Listeria Phage A511 by Alginate to Improve Its Thermal Stability.Growth temperature associated protein expression and membrane fatty acid composition profiles of Salmonella enterica serovar Typhimurium.Survival of Shiga toxin-producing Escherichia coli in broth as influenced by pH, water activity and temperature.Draft Genome Sequences of Two Novel Salmonella enterica subsp. enterica Strains Isolated from Low-Moisture Foods with Applications in Food Safety Research.Genomic and Proteomic Analyses of Serovar Enteritidis Identifying Mechanisms of Induced Tolerance to CeftiofurEffects on the development of blown pack spoilage of the initial numbers of Clostridium estertheticum spores and Leuconostoc mesenteroides on vacuum packed beefSurvival of Campylobacter jejuni on beef and pork under vacuum packaged and retail storage conditions: examination of the role of natural meat microflora on C. jejuni survivalEffects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during StorageQuantitating Phage Efficacy in Ready-To-Eat MeatsInactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet LightImpacts of food matrix on bacteriophage and endolysin antimicrobial efficacy and performance
P50
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P50
description
researcher ORCID ID = 0000-0001-9280-6906
@en
wetenschapper
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name
Sampathkumar Balamurugan
@ast
Sampathkumar Balamurugan
@en
Sampathkumar Balamurugan
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Sampathkumar Balamurugan
@nl
type
label
Sampathkumar Balamurugan
@ast
Sampathkumar Balamurugan
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Sampathkumar Balamurugan
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Sampathkumar Balamurugan
@nl
prefLabel
Sampathkumar Balamurugan
@ast
Sampathkumar Balamurugan
@en
Sampathkumar Balamurugan
@es
Sampathkumar Balamurugan
@nl
P31
P496
0000-0001-9280-6906