Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages-Reference-Cited by-同舟云学术

Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages

Published:2005-09 Issue:7 Volume:70 Page:m339-m344
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Marcos Begonya,Aymerich Teresa,Garriga Margarita

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11477.x/fullpdf

Reference56 articles.

1. [AFSSA] Agence Francaise de Securite Sanitaire des Aliments., 2000 . Rapport de la Commission etude des risques lies aListeria monocytogenes. Available from: http://www.afssa.fr/dossiers/rapport.asp. Accessed May 1, 2003.

2. Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

3. Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

Cited by 69 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. Combining Non-Thermal Processing Techniques with Edible Coating Materials: An Innovative Approach to Food Preservation;Coatings;2023-04-26

2. Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models;Microorganisms;2023-02-08

3. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture;Food Research International;2023-01

4. Novel food processing techniques and application for fermented foods;Indigenous Fermented Foods for the Tropics;2023

5. Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing;Frontiers in Microbiology;2022-09-30