Natural antimicrobials and high-pressure treatments on the inactivation ofSalmonellaEnteritidis andEscherichia coliO157:H7 in cold-smoked salmon-Reference-Cited by-同舟云学术

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Natural antimicrobials and high-pressure treatments on the inactivation ofSalmonellaEnteritidis andEscherichia coliO157:H7 in cold-smoked salmon

Published:2015-09-08 Issue:7 Volume:96 Page:2573-2578
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Montiel Raquel¹,Martín-Cabrejas Izaskun¹,Medina Margarita¹

Affiliation:

1. Departamento Tecnología de Alimentos; INIA; Carretera de La Coruña Km 7 E-28040 Madrid Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference45 articles.

1. Off J Eur Union L338

2. Mechanisms of survival, responses, and sources of Salmonella in low-moisture environments;Finn;Front Microbiol,2013

3. Cross-contamination between processing equipment and deli meats by Listeria monocytogenes;Lin;J Food Protect,2006

4. Processing parameters needed to control pathogens in cold-smoked fish;FDA (Food and Drug Administration);J Food Sci

5. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2013;EFSA (European Food Safety Authority);EFSA J,2015

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1. High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms;Advances in Food and Nutrition Research;2024

2. Synergetic Inactivation Mechanism of Protocatechuic Acid and High Hydrostatic Pressure against Escherichia coli O157:H7;Foods;2021-12-08

3. High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms;Comprehensive Reviews in Food Science and Food Safety;2021-02-16

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

5. Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham;Food and Bioprocess Technology;2018-11-19

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