Salmonella enterica: A hidden risk for dry-cured meat consumption?-Reference-Cited by-同舟云学术

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Salmonella enterica: A hidden risk for dry-cured meat consumption?

Published:2019-01-21 Issue:6 Volume:60 Page:976-990
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mutz Yhan da Silva¹²,Rosario Denes Kaic Alves¹²,Paschoalin Vania Margaret Flosi¹,Conte-Junior Carlos Adam¹²³

Affiliation:

1. Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Rio de Janeiro, RJ, Brazil;

2. Department of Food Technology, Federal Fluminense University, Vital Brazil Filho, Niterói, RJ, Brazil;

3. National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1555132

Reference136 articles.

1. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

2. The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety

3. Arginine and lysine decarboxylases and the Acid Tolerance Response of Salmonella Typhimurium

4. Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance

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1. Impact of Operational Parameters on Pathogen Lethality in Dry and Semi-dry Uncooked Fermented Sausages;Journal of Food Protection;2024-10

2. Changes in the ability of Listeria monocytogenes to resist thermal treatment and simulated gastric condition after exposure to sequential stresses in minced meat;Food Research International;2024-09

3. A Novel Strategy for Reducing Salmonella Enteritidis Cross-Contamination in Ground Chicken Meat Using Thymol Nanoemulsion Incorporated in Chitosan Coatings;Food and Bioprocess Technology;2023-12-12

4. Quantitative Risk Assessment of Salmonella in Breaded Pork Products in China;Foodborne Pathogens and Disease;2023-11-23

5. From Eberthella typhi to Salmonella Typhi: The Fascinating Journey of the Virulence and Pathogenicity of Salmonella Typhi;ACS Omega;2023-07-14

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