Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation-Reference-Cited by-同舟云学术

Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation

Published:2023-03 Issue: Volume:145 Page:109489
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Posada-Izquierdo Guiomar Denisse^ORCID,Arroyo-López Francisco Noé,Valero Antonio^ORCID,Benítez-Cabello Antonio^ORCID,Rodríguez-Gómez Francisco^ORCID,Jiménez-Díaz Rufino,García-Gimeno Rosa Mª^ORCID

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference28 articles.

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2. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiology,2012

3. The determination of ready-to-eat foods into Listeria monocytogenes growth and no growth categories by challenge tests;Beaufort;Food Control,2011

4. The response of foodborne pathogens to osmotic and desiccation stresses in the food chain;Burgess;International Journal of Food Microbiology,2016

5. Occurrence of Listeria monocytogenes in green table olives;Caggia;Journal of Food Protection,2004

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1. The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis;International Journal of Food Microbiology;2024-09

2. Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives;Fermentation;2024-07-12