Related references
Note: Only part of the references are listed.Salmonella sensitivity to sodium hypochlorite and citric acid in washing water of lettuce residues
Thais J. Borges et al.
JOURNAL OF FOOD SAFETY (2020)
Anti-Salmonella activity of pyruvic and succinic acid in combination with oregano essential oil
Anand Mohan et al.
FOOD CONTROL (2020)
Inactivation of Salmonella spp. in tahini using plant essential oil extracts
Anas A. Al-Nabulsi et al.
FOOD MICROBIOLOGY (2020)
Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds
Hongchao Zhang et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods
Bina Gautam et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Listeria monocytogenesgrowth kinetics in refrigerated ready-to-eat dips and dip components
Joelle K. Salazar et al.
PLOS ONE (2020)
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid
Hande Dogruyol et al.
FOOD MICROBIOLOGY (2020)
Microbial safety of oily, low water activity food products: A review
Amin N. Olaimat et al.
FOOD MICROBIOLOGY (2020)
Salmonellosis outbreak with novel Salmonella enterica subspecies enterica serotype (11:z41:e,n,z15) attributable to sesame products in five European countries, 2016 to 2017
Anika Meinen et al.
Eurosurveillance (2019)
Combination effect of saturated or superheated steam and lactic acid on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe surfaces
Sun-Ah Kwon et al.
FOOD MICROBIOLOGY (2019)
Thermal Inactivation Kinetics of Three Heat-Resistant Salmonella Strains in Whole Liquid Egg
Joshua B. Gurtler et al.
JOURNAL OF FOOD PROTECTION (2019)
Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk
Negar Mortazavi et al.
JOURNAL OF FOOD SCIENCE (2019)
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
Jiajia Rao et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)
Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad
Walid M. Al-Rousan et al.
FOOD MICROBIOLOGY (2018)
Control of Salmonella enterica and Listeria monocytogenes in hummus using allyl isothiocyanate
Amin N. Olaimat et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds
Choongjin Ban et al.
JOURNAL OF FOOD ENGINEERING (2018)
Antibacterial activity and mode of action of epsilon-polylysine against Escherichia coli O157: H7
Xiaowei Zhang et al.
JOURNAL OF MEDICAL MICROBIOLOGY (2018)
Use of gamma radiation to inactivate stressed Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in tahini halva
Tareq M. Osaili et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface
Xiang Wang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Salmonella Survival Kinetics on Pecans, Hazelnuts, and Pine Nuts at Various Water Activities and Temperatures
Sofia M. Santillana Farakos et al.
JOURNAL OF FOOD PROTECTION (2017)
Fate of Salmonella throughout Production and Refrigerated Storage of Tahini
Yangjunna Zhang et al.
JOURNAL OF FOOD PROTECTION (2017)
Effect of pulsed electric fields (PEF) combined with natural antimicrobial by-products against S. Typhimurium
Maria Sanz-Puig et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Performance of a Heating Block System Designed for Studying the Heat Resistance of Bacteria in Foods
Xiao-xi Kou et al.
SCIENTIFIC REPORTS (2016)
Combining Lactic Acid Spray with NIR radiant Heating To Inactivate Salmonella enterica Serovar Enteritidis on Almond and Pine Nut Kernels
Jae-Won Ha et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce
Kanika Bhargava et al.
FOOD MICROBIOLOGY (2015)
Survival and growth of Salmonella Typhimurium, Escherichia coil O157: H7 and Staphylococcus aureus in eggplant dip during storage
Tareq M. Osaili et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Antimicrobial Activity of Cinnamaldehyde, Carvacrol, and Lauric Arginate against Salmonella Tennessee in a Glycerol-Sucrose Model and Peanut Paste at Different Fat Concentrations
We Chen et al.
JOURNAL OF FOOD PROTECTION (2015)
Inactivation of pre-existing bacteria and foodborne pathogens on perilla leaves using a combined treatment with an organic acid and a surfactant
Ji-Hoon Kang et al.
HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY (2015)
Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability
Laura Espina et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Comparative study of thermal inactivation kinetics of Salmonella spp. in peanut butter and peanut butter spread
ChangCheng Li et al.
FOOD CONTROL (2014)
Use of acetic and citric acids to control Salmonella Typhimurium in tahini (sesame paste)
Anas A. Al-Nabulsi et al.
FOOD MICROBIOLOGY (2014)
An Outbreak of Multiple Serotypes of Salmonella in New Zealand Linked to Consumption of Contaminated Tahini Imported from Turkey
Shevaun Paine et al.
FOODBORNE PATHOGENS AND DISEASE (2014)
Increased Water Activity Reduces the Thermal Resistance of Salmonella enterica in Peanut Butter
Yingshu He et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Fate of Salmonella during sesame seeds roasting and storage of tahini
Emrah Torlak et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Survival of Salmonella enterica Serotype Tennessee during Simulated Gastric Passage Is Improved by Low Water Activity and High Fat Content
Bryan Aviles et al.
JOURNAL OF FOOD PROTECTION (2013)
Organic acids as antimicrobials to control Salmonella in meat and poultry products
E. Mani-Lopez et al.
FOOD RESEARCH INTERNATIONAL (2012)
Inactivation of Escherichia coli O157:H7 in fruit juices by combined treatments of citrus fruit essential oils and heat
Laura Espina et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Heat resistance of Listeria monocytogenes in semi-skim milk supplemented with vanillin
Rita Maria Cava-Roda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce
Sang-Hyun Park et al.
JOURNAL OF FOOD SCIENCE (2011)
Effect of Various Antimicrobials on the Growth Kinetics of Foodborne Pathogens in Ready-to-eat, Pyeonyuk (Cooked and Pressed Pork)
Kyung-Jin Min et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2010)
Control of foodborne pathogens on ready-to-eat roast beef slurry by ε-polylysine
Su-Sen Chang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Thermal inactivation of Salmonella spp. during conching
T. Krapf et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients
J. Gutierrez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Fate of Salmonella Tennessee in peanut butter at 4 and 22 degrees C
E. -J. Park et al.
JOURNAL OF FOOD SCIENCE (2008)
Antimcrobial activity of ε-polylyrsine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria manocytogenes in various food extracts
I. Geornaras et al.
JOURNAL OF FOOD SCIENCE (2007)
Reduction of Salmonella enterica serovar enteritidis on the surface of raw shelled almonds by exposure to steam
SY Lee et al.
JOURNAL OF FOOD PROTECTION (2006)
Sesame seed products contaminated with Salmonella:: three outbreaks associated with tahini
LE Unicomb et al.
EPIDEMIOLOGY AND INFECTION (2005)
Salmonella in sesame seed products
SO Brockmann et al.
JOURNAL OF FOOD PROTECTION (2004)
The potential application of plant essential oils as natural food preservatives in soft cheese
A Smith-Palmer et al.
FOOD MICROBIOLOGY (2001)
Share Paper
