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Analysis of intracellular pH in Escherichia coli O157:H7 to determine the effect of chlorine dioxide decontamination
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Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid
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Intracellular pH in Campylobacter jejuni when treated with aqueous chlorine dioxide
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Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
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Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife
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Contemporary strategies in combating microbial contamination in food chain
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Survival of lactic acid and chlorine dioxide treated campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
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New processing technologies that can reduce the presence of pathogens in foods
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Response of Campylobacter jejuni and Escherichia coliO157:H7 to mild decontamination treatments and their subsequent behaviour under suboptimal conditions
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Intracellular pH: recovery and survival of lactic acid stressed Campylobacter jejuni
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Resistance of Escherichia coli O157:H7 and Listeria monocytogenes after exposure to repetitive cycles of inactivation
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Chlorine dioxide for minimally processed produce preservation: a review
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Stress response of Campylobacter jejuni when exposed to lactic acid decontamination treatment
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Post-treatment behavior of lactic acid treated Campylobacter jejuni cells at optimal and suboptimal temperatures
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Novel bacterial treatments of Listeria monocytogenes followed by growth under suboptimal conditions
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Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid
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Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments
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Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere
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Sublethal food processing: effect on the behaviour of pathogens under suboptimal conditions
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Sublethal bactericidal treatments and behaviour of foodborne Campylobacter jejuni
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Sensitivity of different Campylobacter jejuni and Escherichia coli 0157:H7 strains to mild bactericidal treatments.
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Sensitivity of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli STEC to sublethal bactericidal treatments and developement of increased resistance after repetitive cylcles of inactivation
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Resuscitation and growth of Escherichia coli 0157:H7 and Listeria monocytogenes in suboptimal conditions after mild inactivation
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Increased resistance of Listeria monocytogenes and Escherichia coli 0157:H7 after exposure to repetitive cycles of mild bactericidal treatments
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Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid
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A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.
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Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool
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Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool