Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky-Reference-Cited by-同舟云学术

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Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky

Published:2020-05 Issue: Volume:321 Page:108550
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Schultze Danielle M.,Couto Ricardo,Temelli Feral,McMullen Lynn M.,Gänzle Michael

Funder

Alberta Innovates Bio Solutions

Alberta Agriculture and Forestry

NSERC

Canada Research Chairs

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference53 articles.

1. Genotypic analysis of Escherichia coli recovered from product and equipment at a beef-packing plant;Aslam;J. Appl. Microbiol.,2004

2. Supercritical carbon dioxide as a potential intervention for ground pork decontamination;Bae;J. Food Saf.,2011

3. Survival of Escherichia coli O157:H7, O111:H− and O26:H11 in artificially contaminated chocolate and confectionery products;Baylis;Int. J. Food Microbiol.,2004

4. Sublethal injury and recovery of Escherichia coli O157: H7 by high pressure carbon dioxide;Bi;Food Control,2015

5. Validation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates;Borowski;J. Food Prot.,2009

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2. Improving the utility of surrogates intended for foodborne pathogen preventive control validations;Current Opinion in Food Science;2024-06

3. The regulation of carbon dioxide on food microorganisms: A review;Food Research International;2023-10

4. Carbon dioxide can inhibit the spoilage potential of Shewanella putrefaciens target at protein in large yellow croakers;LWT;2023-06

5. Proposal and Verification of the Theory of Layer-by-Layer Elimination of Biofilm in Listeria monocytogenes;Foods;2023-03-23

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