Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing-Reference-Cited by-同舟云学术

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Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing

Published:2020-06 Issue: Volume:128 Page:109498
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alía Alberto,Andrade María J.,Rodríguez Alicia,Martín Irene,Pérez-Baltar Aida,Medina Margarita,Córdoba Juan J.

Funder

Junta de Extremadura

Ministerio de Educación, Cultura y Deporte

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Occurrence of and a possible mechanism for resistance to a quaternary ammonium compound in Listeria monocytogenes;Aase;International Journal of Food Microbiology,2000

2. Kinetics of biofilm formation and desiccation survival of Listeria monocytogenes in single and dual species biofilms with Pseudomonas fluorescens, Serratia proteamaculans or Shewanella baltica on food-grade stainless steel surfaces;Alavi;Biofouling,2013

3. Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants;Alía;Food Microbiology,2020

4. Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility;Bolocan;Meat Science,2016

5. Prevalence and antimicrobial resistance of Listeria species and subtyping and virulence factors of Listeria monocytogenes from retail meat;Arslan;Journal of Food Safety,2019

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2. Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation;Innovative Food Science & Emerging Technologies;2023-03

3. Training in tools to develop quantitative microbial risk assessment along the food chain of Spanish products;EFSA Journal;2022-12

4. Developing ethyl lauroyl arginate antimicrobial films to combat Listeria monocytogenes in cured ham;Food Control;2022-11

5. Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria;Foods;2022-09-01

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