Microbiological safety of meat | Listeria monocytogenes

Author:

Eglezos Sofroni

Publisher

Elsevier

Reference37 articles.

1. Listeria monocytogenes sublethal injury and viable-but-nonculturable state induced by acidic conditions and disinfectants;Arvaniti;Appl. Ind. Microbiol.,2021

2. Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: a rapid review;Belias;Food Control,2022

3. Comparison of ready-to-eat “organic” antimicrobials, sodium bisulfate, and sodium lactate, on Listeria monocytogenes and the indigenous microbiome of organic uncured beef frankfurters stored under refrigeration for three weeks;Bodie;PLoS One,2022

4. Can food-related environmental factors induce different behaviour in two key serovars, 4b and 1/2a, of Listeria monocytogenes?;Buncic;Int. J. Food Microbiol.,2001

5. An assessment of reference method selective broths and plating media using 19 Listeria spp. highlights the importance of including diverse species in Listeria spp. method evaluations;Carlin;J. Food Protect.,2021

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