4.6 Review

Susceptibility of Listeria monocytogenes to high pressure processing: A review

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Bacteriocins: Recent Trends and Potential Applications

Vandana Bali et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Article Food Science & Technology

Smoked salmon industry practices and their association with Listeria monocytogenes

Ovidiu Rotariu et al.

FOOD CONTROL (2014)

Review Food Science & Technology

Responses of microorganisms to high hydrostatic pressure processing

Hsiao-Wen Huang et al.

FOOD CONTROL (2014)

Article Agriculture, Dairy & Animal Science

Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco

P. M. Tomasula et al.

JOURNAL OF DAIRY SCIENCE (2014)

Editorial Material Biotechnology & Applied Microbiology

Emerging Microbial Concerns in Food Safety and New Control Measures

Moreno Bondi et al.

BIOMED RESEARCH INTERNATIONAL (2014)

Review Food Science & Technology

An Ecological Perspective of Listeria monocytogenes Biofilms in Food Processing Facilities

Wladir B. Valderrama et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Review Engineering, Chemical

Structuring dairy systems through high pressure processing

Anastasia Fitria Devi et al.

JOURNAL OF FOOD ENGINEERING (2013)

Article Immunology

Virulence aspects of Listeria monocytogenes LO28 high pressure-resistant variants

Ineke K. H. Van Boeijen et al.

MICROBIAL PATHOGENESIS (2013)

Article Immunology

Listeriosis Outbreaks and Associated Food Vehicles, United States, 1998-2008

Emily J. Cartwright et al.

EMERGING INFECTIOUS DISEASES (2013)

Article Biotechnology & Applied Microbiology

Heavy Metal and Disinfectant Resistance of Listeria monocytogenes from Foods and Food Processing Plants

Shakir S. Ratani et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)

Article Food Science & Technology

Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening

Daniela D. Voigt et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

Article Agriculture, Dairy & Animal Science

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties

J. Hnosko et al.

JOURNAL OF DAIRY SCIENCE (2012)

Article Food Science & Technology

Inactivation Kinetics of Listeria monocytogenes by High-Pressure Processing: Pressure and Temperature Variation

Christopher J. Doona et al.

JOURNAL OF FOOD SCIENCE (2012)

Review Food Science & Technology

Quality considerations with high pressure processing of fresh and value added meat products

Bajo Bajovic et al.

MEAT SCIENCE (2012)

Article Biotechnology & Applied Microbiology

Role of rpoS in the Development of Cell Envelope Resilience and Pressure Resistance in Stationary-Phase Escherichia coli

Duangkamol Charoenwong et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)

Article Food Science & Technology

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Hugo Mujica-Paz et al.

FOOD AND BIOPROCESS TECHNOLOGY (2011)

Article Food Science & Technology

Effects of high pressure treatment of mix on ice cream manufacture

Thom Huppertz et al.

INTERNATIONAL DAIRY JOURNAL (2011)

Review Food Science & Technology

Review - Persistence of Listeria monocytogenes in food industry equipment and premises

Brigitte Carpentier et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Review Food Science & Technology

Microbiological food safety assessment of high hydrostatic pressure processing: A review

E. Rendueles et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Automation & Control Systems

Wavelet neural networks for modelling high pressure inactivation kinetics of Listeria monocytogenes in UHT whole milk

M. Amina et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2010)

Article Food Science & Technology

Effect of growth and recovery temperatures on pressure resistance of Listeria monocytogenes

Adrienne E. H. Shearer et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

Article Food Science & Technology

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

Birna Gudbjornsdottir et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk

Sencer Buzrul et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Food Science & Technology

Relating microbiological criteria to food safety objectives and performance objectives

M. van Schothorst et al.

FOOD CONTROL (2009)

Article Food Science & Technology

Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells

Daniela Saucedo-Reyes et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)

Article Food Science & Technology

Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure

Sencer Buzrul et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

Altered Hydrophobicity and membrane composition in stress-adapted Listeria innocua

Mark A. Moorman et al.

JOURNAL OF FOOD PROTECTION (2008)

Article Food Science & Technology

Predictive modelling of the recovery of Listeria monocytogenes on sliced cooked ham after high pressure processing

Shigenobu Koseki et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Review Engineering, Manufacturing

Non-thermal food processing/preservation technotogies: A review with packaging implications

Caroline Morris et al.

PACKAGING TECHNOLOGY AND SCIENCE (2007)

Article Food Science & Technology

Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat

Haiqiang Chen

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Engineering, Chemical

High-pressure destruction kinetics of spoilage and pathogenic bacteria in raw milk cheese

Y. Shao et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2007)

Article Food Science & Technology

The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing

Melinda M. Hayman et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Food Science & Technology

Baroprotection of vegetative bacteria by milk constituents:: A study of Listeria innocua

Elaine P. Black et al.

INTERNATIONAL DAIRY JOURNAL (2007)

Article Biotechnology & Applied Microbiology

Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure

Tomas Lopez-Pedemonte et al.

FOOD MICROBIOLOGY (2007)

Review Food Science & Technology

Listeria: A foodborne pathogen that knows how to survive

Megha Gandhi et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Review Food Science & Technology

Opportunities and challenges in high pressure processing of foods

N. K. Rastogi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)

Article Food Science & Technology

pH and solute concentration of suspension media affect the outcome of high hydrostatic pressure treatment of Listeria monocytogenes

Shigenobu Koseki et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Food Science & Technology

Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system

N Chapleau et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes Scott A

Pilar Morales et al.

JOURNAL OF FOOD PROTECTION (2006)

Article Biotechnology & Applied Microbiology

Cold dependence of fatty acid profile of different lipid structures of Listeria monocytogenes

SK Mastronicolis et al.

FOOD MICROBIOLOGY (2005)

Article Food Science & Technology

Greater high-pressure resistance of bacteria in oysters than in buffer

M Smiddy et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)

Article Biotechnology & Applied Microbiology

Microbiology of pressure-treated foods

MF Patterson

JOURNAL OF APPLIED MICROBIOLOGY (2005)

Article Biotechnology & Applied Microbiology

Microbial inactivation by new technologies of food preservation

P Manas et al.

JOURNAL OF APPLIED MICROBIOLOGY (2005)

Article Biotechnology & Applied Microbiology

Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham

T Aymerich et al.

JOURNAL OF FOOD PROTECTION (2005)

Article Immunology

Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage

F Bozoglu et al.

FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments

A Molina-Höppner et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2004)

Article Food Science & Technology

New preservation technologies: Possibilities and limitations

F Devlieghere et al.

INTERNATIONAL DAIRY JOURNAL (2004)

Article Biotechnology & Applied Microbiology

High-pressure processing of Gorgonzola cheese:: Influence on Listeria monocytogenes inactivation and on sensory characteristics

D Carminati et al.

JOURNAL OF FOOD PROTECTION (2004)

Article Food Science & Technology

Compression heating of selected fatty food materials during high-pressure processing

V Rasanayagam et al.

JOURNAL OF FOOD SCIENCE (2003)

Article Food Science & Technology

Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure

M Ritz et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Food Science & Technology

Inactivation of vegetative bacteria by rapid decompression treatment

S Noma et al.

JOURNAL OF FOOD SCIENCE (2002)

Article Food Science & Technology

New mild technologies in meat processing: high pressure as a model technology

M Hugas et al.

MEAT SCIENCE (2002)

Article Food Science & Technology

Emerging foodborne pathogens

RV Tauxe

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Immunology

Alternative food-preservation technologies: efficacy and mechanisms

BH Lado et al.

MICROBES AND INFECTION (2002)

Review Immunology

Pathogenicity islands and virulence evolution in Listeria

JA Vázquez-Boland et al.

MICROBES AND INFECTION (2001)

Article Biotechnology & Applied Microbiology

The combined action of carvacrol and high hydrostatic pressure on Listeria monocytogenes Scott A

AK Karatzas et al.

JOURNAL OF APPLIED MICROBIOLOGY (2001)

Article Biotechnology & Applied Microbiology

Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system

C García-Graells et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)

Article Medicine, General & Internal

An outbreak of febrile gastroenteritis associated with corn contaminated by Listeria monocytogenes.

P Aureli et al.

NEW ENGLAND JOURNAL OF MEDICINE (2000)

Article Food Science & Technology

High hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture

J Saldo et al.

JOURNAL OF FOOD SCIENCE (2000)

Article Agriculture, Dairy & Animal Science

High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents

R Gervilla et al.

JOURNAL OF DAIRY SCIENCE (2000)

Article Biotechnology & Applied Microbiology

Physiological effects of high hydrostatic pressure treatments on Listeria monocytogenes and Salmonella typhimurium

JL Tholozan et al.

JOURNAL OF APPLIED MICROBIOLOGY (2000)

Article Immunology

Foodborne listeriosis

WF Schlech

CLINICAL INFECTIOUS DISEASES (2000)