Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994-Reference-Cited by-同舟云学术

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Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994

Published:2013-01-07 Issue:2 Volume:56 Page:155-160
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

De Alba M.¹,Bravo D.¹,Medina M.¹,Park S.F.²,Mackey B.M.³

Affiliation:

1. Departamento de Tecnología de Alimentos; INIA; Carretera de La Coruña Km 7; Madrid Spain

2. Faculty of Health and Medical Sciences; University of Surrey; Guildford UK

3. Department of Food and Nutritional Sciences; University of Reading; Whiteknights Reading UK

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12031/fullpdf

Reference30 articles.

1. Induction of oxidative stress by high hydrostatic pressure in Escherichia coli;Aertsen;Appl Environ Microbiol,2005

2. Construction of Escherichia coli K-12 in-frame, single-gene knockout mutants: the Keio collection;Baba;Mol Syst Biol,2006

3. The comparative toxicity of nitric oxide and peroxynitrite to Escherichia coli;Brunelli;Arch Biochem Biophys,1995

4. Expansion of response-surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable;Buchanan;Int J Food Microbiol,1994

5. Synergistic lethal combination of nitrite and acid pH on a verotoxin-negative strain of Escherichia coli O157;Casey;Int J Food Microbiol,2000

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2. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges;Food Research International;2023-08

3. Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives;Comprehensive Reviews in Food Science and Food Safety;2020-08-20

4. Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing;Meat Science;2020-02

5. High-Hydrostatic-Pressure (HHP) Processing Technology as a Novel Control Method for Listeria monocytogenes Occurrence in Mediterranean-Style Dry-Fermented Sausages;Foods;2019-12-12

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