Effects of Temperature, pH, and Potassium Lactate on Growth of Listeria monocytogenes in Broth |
Jin, Sung-Sik
(Division of Food and Biotechnology, Kangwon National University)
Khen, Bimal Kumar (Division of Food and Biotechnology, Kangwon National University) Yoon, Ki-Sun (Center for Food Science and Technology, University of Maryland Eastern Shore) Woo, Gun-Jo (Department of Food Microbiology, Korea Food and Drug Administration) Hwan, In-Gyun (Department of Food Microbiology, Korea Food and Drug Administration) Oh, Deog-Hwan (Division of Food and Biotechnology, Kangwon National University) |
1 |
Behavior of foodbome pathogens in cooked liver sausage containing lactates
/
|
2 |
The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels
/
|
3 |
Improving the storage life of carcasses by treating their surfaces with an acid spray
/
|
4 |
Microbial control methods in fresh and processed meats
/
|
5 |
Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products
/
|
6 |
Effect of sodium lactate on microbial and chemical composition of cooked beef during storage
/
|
7 |
The preservative action of acid substances in food
/
|
8 |
Mechanisms of benzoic acid uptake by Saccharomyces cerevesia
/
|
9 |
Antimicrobial effects of lactates: a review
/
|
10 |
Weak-acid preservatives: modeling microbial inhibition and response
/
|
11 |
Psychrotrophic properties of Listeria monocytogenes
/
ScienceOn |
12 |
The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7
/
|
13 |
Antilisterial activity of sodium, potassium or calcium lactate in pork liver sausage
/
|
14 |
Inhibition of Listeria monocytogenes and other bacteria by sodium diacetate
/
|
15 |
Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory acceptable servelat sausage and in cooked ham stored at 4<TEX>$48^{circ)C.$</TEX>
/
|
16 |
Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or <TEX>$10^{circ}C.$<TEX>
/
|
17 |
Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin
/
|
18 |
Antimicrobial activity of sodium lactate
/
|
19 |
Microbiological safety of cooked beef roasts treated with lactate, monolaurin or gluconate
/
|
20 |
Sodium lactate affects shelf life and consumer acceptance of fresh catfish (Ictalurus nebulosus, marmoratus) fillets under simulated retail conditions
/
|
21 |
Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, <TEX>$a_w$</TEX> nitrite and ascorbate
/
|
22 |
The combined inhibitory effect of lysozyme and low pH on growth of Listeria monocytogenes
/
|
23 |
Non-thermal inactivation models for Listeria monocytogenes
/
|
24 |
Model for the non-thermal inactivation of Listeria monocytogenes in a reduced oxygen environment
/
|
25 |
Expanded models for the non-thermal inactivation of Listeria monocytogenes
/
|
26 |
The effect of the growth environment on the lag phase of Listeria monocytogenes
/
|
27 |
Temperature, pH and strain of pathogen as factors affecting inactivation of Listeria monocytogenes by chlorine
/
|
28 |
Salt of the earth
/
|
29 |
Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures
/
|
30 |
Sodium lactates affect pathogens in cooked beef
/
|
31 |
Growth suppression of Listeria monocytogenes in a meat product
/
|
32 |
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countries
/
|
33 |
The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse
/
|
34 |
The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage
/
|
35 |
Occurrence of Listeria species in retail poultry meat and comparison of a cultural/immunoassay for their detection
/
|
36 |
Microbiological quality of Icelandic cooked-peeled shrimp (Pandalus borealis)
/
|
37 |
Incidence and control of Listeria in food-processing facilities;Listeria, Listeriosis and Food Safety
/
|
38 |
Incidence and control of Listeria monocytogenes in foods in Denmark
/
|
39 |
Listeria, Listeriosis, and Food Safety
/
|
40 |
Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna
/
|
41 |
Monitoring of Listeria monocytogenes in an ice cream manufacturing plant in Korean Food Sci.
/
|
42 |
Growth of the Listeria monocytogenes on iceberg lettuce and solid media
/
|
43 |
Listeria monocytogenes, a foodbome pathogen
/
|
44 |
Update: Multistate outbreak of listeriosis United States, 1998-1999
/
|
45 |
Listeria monocytogenes investigations in seven Danish abattoirs
/
|
46 |
Incidence and survival of Listeria monocytogenes in ready-to-eat seafood products
/
|
47 |
Influence of Temperature, pH, and Glycerol Monolaurate on Growth and Survival of Listeria monocytogenes
/
|
48 |
Listeriosis in fann animals in Great Britian;Isolation and identification of microorganism of medical and veterinary importance
/
|
49 |
Psychrotrophic growth and thermal inactivation of Listeria monocytogenes as a function of milk composition
/
|
50 |
Disease characteristics of Listeria monocytogenes
/
|
51 |
Effect of lactic acid on Listeria monocytogenes and Edwardsiella tarda attached to catfish skin
/
|
52 |
Quantitative risk assessment of Listeria monocytogenes in ready-to-eat foods: the FAO/WHO approach
/
|
53 |
Inhibition of Listeria monocytogenes in vacuum or modified atmospherepacked ground beef by lactococcal bacteriocins
/
|
54 |
Human listeriosis and pate: a possible association
/
|