Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life-Reference-Cited by-同舟云学术

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

Published:2012-12 Issue:2 Volume:32 Page:437-443
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Pothakos Vasileios,Samapundo Simbarashe,Devlieghere Frank

Funder

Flemish government

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference51 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias;International Journal of Food Microbiology,2008

2. Chapter 3: factors affecting the growth and survival of micro-organisms in foods;Adams,2008

3. Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis;Audenaert;Food Microbiology,2010

4. Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping;Björkroth;Journal of Food Protection,1996

5. Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions;Björkroth;Applied and Environmental Microbiology,2000

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Shelf-life extension of Thai green papaya salad dressing by hurdle technology;Food Control;2024-09

2. Multivariate analysis for understanding spoilage in cooked Turkey ham;International Journal of Food Science & Technology;2024-08-17

3. Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested;Microorganisms;2024-06-10

4. Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef;Foods;2024-04-27

5. Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese;Food Research International;2023-07