Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing-Reference-Cited by-同舟云学术

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Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

Published:2017-01 Issue: Volume:123 Page:120-125
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bover-Cid S.^ORCID,Belletti N.,Aymerich T.,Garriga M.

Funder

INIA

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000

2. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham;Aymerich;Journal of Food Protection,2005

3. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices;Bayındırlı;Food Control,2004

4. Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua;Black;International Dairy Journal,2007

5. Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing;Bover-Cid;Food Microbiology,2011

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2. High-Pressure Processing;Encyclopedia of Food Safety;2024

3. Effect of High-Pressure Processing on Shelf-Life, Safety, and Quality of Ground Beef Formulations Containing Different Sodium Levels;2024

4. Modeling and optimization of non-thermal technologies for animal-origin food decontamination;Advances in Food and Nutrition Research;2024

5. The dependence of microbial inactivation by emergent nonthermal processing technologies on pH and water activity;Innovative Food Science & Emerging Technologies;2023-10

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