An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products-Reference-Cited by-同舟云学术

An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products

Published:2016-10-31 Issue:4 Volume:5 Page:74
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Lamas Alexandre,Miranda José,Vázquez Beatriz^ORCID,Cepeda Alberto,Franco Carlos

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/5/4/74/pdf

Reference30 articles.

1. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products

2. Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

3. Commision Regulation (EU) N° 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives;OJEU,2011

4. Reducing SO2 in fresh pork burgers by adding chitosan

5. Acidified nitrite inhibits proliferation of Listeria monocytogenes — Transcriptional analysis of a preservation method

Cited by 24 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. Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages;Foods;2024-07-28

2. Inhibitory Effect and Mechanism of Violacein on Planktonic Growth, Spore Germination, Biofilm Formation and Toxin Production of Bacillus Cereus and its Application in Grass Carp Preservation;2024

3. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry;Foods;2023-08-31

4. Studies on a new antimicrobial peptide from Vibrio proteolyticus MT110;Preparative Biochemistry & Biotechnology;2023-05-15

5. Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing;Foods;2023-03-24