Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat-Reference-Cited by-同舟云学术

Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat

Published:2022-07-03 Issue:5 Volume:42 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Tomalok Carina de Castro Gabriel¹,Wlodarkievicz Maria Eduarda¹,Puton Bruna Maria Saorin¹,Colet Rosicler¹,Zeni Jamile¹,Steffens Clarice¹,Backes Geciane Toniazzo¹^ORCID,Cansian Rogério Luis¹^ORCID

Affiliation:

1. Food Engineering Department URI ‐ Campus of Erechim Erechim Brazil

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12999

Reference28 articles.

1. Removal of Escherichia coli in boning knives with different sanitizers

2. Listeria monocytogenes adhesion to food processing surfaces (boning knives) and the removal efficacy of different sanitizers;Barbosa J.;Italian Journal of Food Science,2016

3. Interactions of organic acids with Campylobacter coli from swine

4. Factors that contribute to persistent Listeria in food processing facilities and relevant interventions: A rapid review

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1. Surface carcass treatment with olive mill wastewater polyphenolic extract against Salmonella enteritidis and Listeria monocytogenes: in vitro and in situ assessment;Italian Journal of Food Safety;2024-05-16

2. Use of Organic Acids to Control Escherichia coli and Staphylococcus aureus Infection in Swine Jowl Fat;Indian Journal of Microbiology;2023-12-23

3. Growth Effects as a Function of pH and Temperature of Salmonella enterica serovar Choleraesuis in In Vitro Tests and Chicken Meat: Prediction and Modeling;Indian Journal of Microbiology;2023-12-10

4. Phenotypic and genotypic characterization of salmonella Enteritidis isolated from two consecutive Food‐Poisoning outbreaks in Sichuan, China;Journal of Food Safety;2022-10-12