Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100-Reference-Cited by-同舟云学术

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Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Published:2020-04 Issue: Volume:86 Page:103315
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Komora Norton,Maciel Cláudia,Pinto Carlos A.,Ferreira Vânia,Brandão Teresa R.S.,Saraiva Jorge M.A.,Castro Sónia Marília,Teixeira Paula

Funder

Fundo Europeu de Desenvolvimento Regional

Programa Operacional Regional do Norte

FCT/MEC

FEDER

FCT

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference57 articles.

1. Phage therapy dosing: the problem(s) with multiplicity of infection (MOI);Abedon;Bacteriophage,2016

2. Biocontrol of Shigella flexneri in ground beef and Vibrio cholerae in seafood with bacteriophage-assisted high hydrostatic pressure (HHP) treatment;Ahmadi;Food Bioprocess Technol.,2015

3. Antilisterial activity of lactic acid bacteria isolated from “Alheiras” (traditional Portuguese fermented sausages): in situ assays;Albano;Meat Sci.,2007

4. Characterization of two bacteriocins produced by Pediococcus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal;Albano;Int. J. Food Microbiol.,2007

5. Foci of contamination of Listeria monocytogenes in different cheese processing plants;Almeida;Int. J. Food Microbiol.,2013

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