Viability of Listeria monocytogenes, Staphylococcus aureus and psychotrophic spoilage micro-organisms in refrigerated ground beef supplemented with sucrose esters of fatty acids-Reference-Cited by-同舟云学术

Viability of Listeria monocytogenes, Staphylococcus aureus and psychotrophic spoilage micro-organisms in refrigerated ground beef supplemented with sucrose esters of fatty acids

Published:1995-02 Issue: Volume:12 Page:397-404
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Monk J.D.,Beuchat L.R.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference24 articles.

1. Effects of sucrose esters of fatty acids on the growth from spores of Clostridium botulinum and Clostridium perfringens;Ando;Ann. Rep. Hokkaido Inst. Publ. Health,1983

2. Comparison of anti-Vibrio activities of potassium sorbate, potassium benzoate, and glycerol and sucrose esters of fatty acids;Beuchat;Appl. Environ. Microbiol.,1980

3. Antimicrobial action of esters of polyhydric alcohols;Conley;Antimicrob. Agents Chemother.,1973

4. Effect of long-chain fatty acids on bacterial respiration and amino acid uptake;Gailbraith;J. Appl. Bacteriol.,1973

5. Evaluation of selective direct plating media for their suitability to recover uninjured, heat-injured and freeze-injured Listeria monocytogenes from foods;Golden;Appl. Environ. Microbiol,1988

Cited by 8 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. Sugar Fatty Acid Esters;Polar Lipids;2015

2. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin;Food Control;2010-03

3. Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad;Food and Chemical Toxicology;2009-09

4. INHIBITION OF MICROORGANISMS IN SALAD DRESSING BY SUCROSE AND METHYLGLUCOSE FATTY ACID MONOESTERS;Journal of Food Processing and Preservation;2003-10

5. Combined effects of modified atmosphere packaging and lauric acid on the stability of pre-cooked fish products during refrigerated storage;European Food Research and Technology;2002-09-01