Survival of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon Bologna stored at 3.6 and 13.0°C

Journal of Food Protection

Volumn 64, Issue 7, 2001, Pages 958-963

  Chikthimmah, N ^a   Knabel, S J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; CELL SURVIVAL; EQUIPMENT; FOOD CONTAMINATION; FOOD PACKAGING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; GENETIC STRAIN; INOCULATION; LEBANON BOLOGNA; MEAT; MICROBIAL CONTAMINATION; STORAGE TEMPERATURE;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 0034948178     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.7.958     Document Type: Article

References (33)

1. Inhibition of Listeria monocytogenes by bacteriocin producing Pediococcus during the manufacture of fermented semidry sausage
2. Influence of growth conditions on the production of a bacteriocin, pediocin AcH, by Pediococcus acidilactici
3. Antagonistic action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during growth and refrigerated storage
4. Effects and interactions of temperature, pH, atmosphere, sodium chloride, and sodium nitrite on the growth of Listeria monocytogenes
5. The fate of Listeria monocytogenes in fermented sausages and in vacuum packaged frankfurters
6. Survival of Listeria monocytogenes on processed poultry
7. Escherichia coli O157:H7 outbreak linked to commercially distributed dry-cured salami - Washington and California, 1994
8. Multistate outbreak of listeriosis - United States, 1998
9. Update: Multistate outbreak of listeriosis - United States, 1998-1999
10. Efficacy of organic acids against Escherichia coli O157:H7 attached to beef carcass tissue using a pilot plant scale model carcass washer
11. Antimicrobial substances from lactic acid bacteria for use as food preservative
12. Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature and time
13. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices
14. Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4°C or 21°C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246°C
15. The acid tolerance response of Salmonella typhimurium involves transient synthesis of key acid shock proteins
16. Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation
17. Fate of Listeria monocytogenes in processed meat products during refrigerated storage
18. Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage
19. Listeria monocytogenes and Listeria infections
20. Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature
21. Inhibition of Listeria in dry fermented sausages by the bacteriocinogenic Lactobacillus sake CTC494
22. Prior storage conditions influence the destruction of Escherichia coli O157:H7 during heating of apple cider and juice
23. s (RpoS) is required for a sustained acid tolerance response in virulent Salmonella typhimurium
24. A low-pH-inducible stationary-phase acid tolerance response in Salmonella typhimurium
25. Stable and fermented sausages world-wide
26. Acid adaptation induces cross-protection against environmental stresses in Salmonella typhimurium
27. Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods
28. Mechanisms of acid resistance in enterohemorrhagic Escherichia coli
29. Lebanon bologna. Manufacture and processing
30. Foodborne illness outbreak associated with a semi-dry fermented sausage product
31. Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without preservatives