메뉴 건너뛰기




Volumn , Issue , 2008, Pages 399-424

Bioprotective cultures

Author keywords

[No Author keywords available]

Indexed keywords


EID: 77954383083     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-0-387-79382-5_18     Document Type: Chapter
Times cited : (8)

References (118)
  • 1
    • 0036008363 scopus 로고    scopus 로고
    • Competitive inhibition of Listeria monocytogenes in ready-to-eat products by lactic acid bacteria
    • Aḿezquita, A., & Brashears, M. (2002). Competitive inhibition of Listeria monocytogenes in ready-to-eat products by lactic acid bacteria. Journal of Food Protection, 65, 316-325.
    • (2002) Journal of Food Protection , vol.65 , pp. 316-325
    • Aḿezquita, A.1    Brashears, M.2
  • 2
    • 0032959904 scopus 로고    scopus 로고
    • Sources of Listeria monocytogenes contamination in a cold-smoked rainbow trout processing plant detected by pulsed-field gel electrophoresis typing
    • Autio, T., Hielm, S., Miettinen, M., Sj̈oberg, A., Aamisalo, K., Bj̈orkroth, J., et al. (1999). Sources of Listeria monocytogenes contamination in a cold-smoked rainbow trout processing plant detected by pulsed-field gel electrophoresis typing. Applied Environmental Microbiology, 65, 150-155.
    • (1999) Applied Environmental Microbiology , vol.65 , pp. 150-155
    • Autio, T.1    Hielm, S.2    Miettinen, M.3    Sj̈oberg, A.4    Aamisalo, K.5    Bj̈orkroth, J.6
  • 3
    • 0033993715 scopus 로고    scopus 로고
    • Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492, Optimization of in vitro production and anti-listerial effect in dry fermented sausages
    • Aymerich, M. T., Artigas, M. G., Garriga, M., Monfort, J. & Hugas, M. (2000). Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages. Journal of Applied Microbiology, 88, 686-694.
    • (2000) Journal of Applied Microbiology , vol.88 , pp. 686-694
    • Aymerich, M.T.1    Artigas, M.G.2    Garriga, M.3    Monfort, J.4    Hugas, M.5
  • 6
    • 12244249905 scopus 로고    scopus 로고
    • Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham
    • Aymerich, M. T., Jofre, A., Garriga, M., & Hugas, M. (2005). Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham. Journal of Food Protection, 68, 173-177.
    • (2005) Journal of Food Protection , vol.68 , pp. 173-177
    • Aymerich, M.T.1    Jofre, A.2    Garriga, M.3    Hugas, M.4
  • 8
    • 0036841268 scopus 로고    scopus 로고
    • Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses
    • Barboza de Mart́inez, Y., Ferrer, K., & Salas, E. (2002). Combined effects of lactic acid and nisin solution in reducing levels of microbiological contamination in red meat carcasses. Journal of Food Protection, 65, 1780-1783.
    • (2002) Journal of Food Protection , vol.65 , pp. 1780-1783
    • Barboza De Mart́inez, Y.1    Ferrer, K.2    Salas, E.3
  • 9
    • 0036840788 scopus 로고    scopus 로고
    • Prevalence of Salmonella and Campylobacter in beef from transport to slaughter
    • Beach, J. C., Murano, E.-A., & Acuff, G. R. (2002). Prevalence of Salmonella and Campylobacter in beef from transport to slaughter. Journal of Food Protection, 65, 1687-1693.
    • (2002) Journal of Food Protection , vol.65 , pp. 1687-1693
    • Beach, J.C.1    Murano, E.-A.2    Acuff, G.R.3
  • 10
    • 33845487113 scopus 로고    scopus 로고
    • Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators
    • Belfiore, C., Castellano, P., & Vignolo, G. (2007). Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators. Food Microbiology, 24, 223-229.
    • (2007) Food Microbiology , vol.24 , pp. 223-229
    • Belfiore, C.1    Castellano, P.2    Vignolo, G.3
  • 11
    • 0037385973 scopus 로고    scopus 로고
    • Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocins-producing lactococcal strain as a protective culture
    • Benkerroum, N., Daoudi, A., & Kamal, M. (2003). Behaviour of Listeria monocytogenes in raw sausages (merguez) in presence of a bacteriocins-producing lactococcal strain as a protective culture. Meat Science, 63, 479-484.
    • (2003) Meat Science , vol.63 , pp. 479-484
    • Benkerroum, N.1    Daoudi, A.2    Kamal, M.3
  • 12
    • 30544449487 scopus 로고    scopus 로고
    • Prevalence of pathogenic Yersinia enterocolitica strains in pigs in the United States
    • Bhaduri, S., Wesley, I., & Bush, E. (2005). Prevalence of pathogenic Yersinia enterocolitica strains in pigs in the United States. Applied and Environmental Microbiology, 71, 7117-7121.
    • (2005) Applied and Environmental Microbiology , vol.71 , pp. 7117-7121
    • Bhaduri, S.1    Wesley, I.2    Bush, E.3
  • 13
    • 0034610431 scopus 로고    scopus 로고
    • Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteria resistant cell of Listeria monocytogenes ATCC 15313
    • Bouttefroy, A., & Milliere, J. B. (2000). Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteria resistant cell of Listeria monocytogenes ATCC 15313. International Journal of Food Microbiology, 62, 65-75.
    • (2000) International Journal of Food Microbiology , vol.62 , pp. 65-75
    • Bouttefroy, A.1    Milliere, J.B.2
  • 14
    • 0035877034 scopus 로고    scopus 로고
    • Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats
    • Bredholt, S., Nesbakken, T., & Holck, A. (2001). Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats. International Journal of Food Microbiology, 66, 191-196.
    • (2001) International Journal of Food Microbiology , vol.66 , pp. 191-196
    • Bredholt, S.1    Nesbakken, T.2    Holck, A.3
  • 15
    • 17144410799 scopus 로고    scopus 로고
    • Consumption, knowledge, and handling of raw meat: A representative cross-sectional survey in Germany, March 2001
    • Bremer, V., Bocter, N., Rehmet, S., Klein, G., Breuer, T., & Ammon, A. (2005). Consumption, knowledge, and handling of raw meat: A representative cross-sectional survey in Germany, March 2001. Journal of Food Protection, 68, 785-789.
    • (2005) Journal of Food Protection , vol.68 , pp. 785-789
    • Bremer, V.1    Bocter, N.2    Rehmet, S.3    Klein, G.4    Breuer, T.5    Ammon, A.6
  • 16
    • 4444341385 scopus 로고    scopus 로고
    • Microbiological risk assessment in developing countries
    • Cahill, S. M., & Jouve, J.-L. (2004). Microbiological risk assessment in developing countries. Journal of Food Protection, 67, 2016-2023.
    • (2004) Journal of Food Protection , vol.67 , pp. 2016-2023
    • Cahill, S.M.1    Jouve, J.-L.2
  • 17
    • 0034631291 scopus 로고    scopus 로고
    • Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages
    • Callewaert, R., Hugas, M., & De Vuyst, L. (2000). Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages. International Journal of Food Microbiology, 57, 33-42.
    • (2000) International Journal of Food Microbiology , vol.57 , pp. 33-42
    • Callewaert, R.1    Hugas, M.2    De Vuyst, L.3
  • 18
    • 0035035023 scopus 로고    scopus 로고
    • Sensitivity variations of Listeria strains to the bacteriocins lactocin 705, enterocin CRL35 and nisin
    • Castellano, P., Faŕias, M. E., Holzapfel, W., & Vignolo, G. (2001). Sensitivity variations of Listeria strains to the bacteriocins lactocin 705, enterocin CRL35 and nisin. Biotechnology Letters, 23, 605-608.
    • (2001) Biotechnology Letters , vol.23 , pp. 605-608
    • Castellano, P.1    Faŕias, M.E.2    Holzapfel, W.3    Vignolo, G.4
  • 19
    • 1642424302 scopus 로고    scopus 로고
    • The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705
    • Castellano, P., Holzapfel, W., & Vignolo, G. (2004). The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705. Food Microbiology, 21, 291-298.
    • (2004) Food Microbiology , vol.21 , pp. 291-298
    • Castellano, P.1    Holzapfel, W.2    Vignolo, G.3
  • 21
    • 33745909950 scopus 로고    scopus 로고
    • Inhibition of listeria innocua and brochothrix thermosphacta in vacuum-packaged meat by the addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins
    • Castellano, P., &Vignolo, G. (2006). Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by the addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins. Letters in Applied Microbiology, 43, 194-199.
    • (2006) Letters in Applied Microbiology , vol.43 , pp. 194-199
    • Castellano, P.1    Vignolo, G.2
  • 22
    • 33846415854 scopus 로고    scopus 로고
    • Molecular view by Fourier transform infrared spectroscopy of the relationship between lactocin 705 andmembranes: Speculations on antimicrobial mechanism
    • Castellano, P., Vignolo, G., Faŕias, R., Arrondo, J., & Cheh́in, R. (2007). Molecular view by Fourier transform infrared spectroscopy of the relationship between lactocin 705 andmembranes: Speculations on antimicrobial mechanism. Applied of Environmental Microbiology, 73, 415-420.
    • (2007) Applied of Environmental Microbiology , vol.73 , pp. 415-420
    • Castellano, P.1    Vignolo, G.2    Faŕias, R.3    Arrondo, J.4    Cheh́in, R.5
  • 23
    • 0035012911 scopus 로고    scopus 로고
    • In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcases
    • Castillo, A., Lucia, L., Mercado, I., & Acuff, G. (2001). In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcases. Journal of Food Protection, 64, 738-740.
    • (2001) Journal of Food Protection , vol.64 , pp. 738-740
    • Castillo, A.1    Lucia, L.2    Mercado, I.3    Acuff, G.4
  • 24
    • 18144373104 scopus 로고    scopus 로고
    • Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions
    • Cayŕe, M. E., Garro, O., & Vignolo, G. (2005). Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions. Food Microbiology, 22, 505-512.
    • (2005) Food Microbiology , vol.22 , pp. 505-512
    • Cayŕe, M.E.1    Garro, O.2    Vignolo, G.3
  • 25
    • 0029640862 scopus 로고
    • Escherichia coli O157:H7 outbreak linked to commercially distributed dry cured salami-Washington and California
    • CDC, Centers for Disease Control and Prevention
    • CDC, Centers for Disease Control and Prevention (1995). Escherichia coli O157:H7 outbreak linked to commercially distributed dry cured salami-Washington and California. Morbidity and Mortality Weekly Report, 44, 157-160.
    • (1995) Morbidity and Mortality Weekly Report , vol.44 , pp. 157-160
  • 26
    • 0037572230 scopus 로고    scopus 로고
    • Incidence of food borne illness: Preliminary food net data on the incidence of food borne illness-selected sites, United States
    • CDC, Centers for Disease Control and Prevention
    • CDC, Centers for Disease Control and Prevention (2002). Incidence of food borne illness: Preliminary FoodNet data on the incidence of food borne illness-selected sites, United States. Morbidity and Mortality Weekly Report, 51, 325-329.
    • (2002) Morbidity and Mortality Weekly Report , vol.51 , pp. 325-329
  • 27
    • 34247103273 scopus 로고    scopus 로고
    • Preliminary food net data on the incidence of infection with pathogens transmitted commonly through food - 10 States, 2006
    • CDC, Centers for Disease Control and Prevention
    • CDC, Centers for Disease Control and Prevention (2007). Preliminary FoodNet data on the incidence of infection with pathogens transmitted commonly through food - 10 States, 2006. Morbidity and Mortality Weekly Report, 56, 336-339.
    • (2007) Morbidity and Mortality Weekly Report , vol.56 , pp. 336-339
  • 28
    • 0038046320 scopus 로고    scopus 로고
    • Reduction of bacteria on pork carcasses associated with chilling method
    • Chang, V., Mills, E., & Cutter, C. (2003). Reduction of bacteria on pork carcasses associated with chilling method. Journal of Food Protection, 66, 1019-1024.
    • (2003) Journal of Food Protection , vol.66 , pp. 1019-1024
    • Chang, V.1    Mills, E.2    Cutter, C.3
  • 29
    • 4444376886 scopus 로고    scopus 로고
    • Combining pediocin (ALTA2341) with postpackaging pasteurization for control of Listeria monocytogenes frankfurters
    • Chen, C., Sebranek, J., Dickson, J., & Mendonca, A. (2004). Combining pediocin (ALTA2341) with postpackaging pasteurization for control of Listeria monocytogenes frankfurters. Journal of Food Protection, 67, 1855-1865.
    • (2004) Journal of Food Protection , vol.67 , pp. 1855-1865
    • Chen, C.1    Sebranek, J.2    Dickson, J.3    Mendonca, A.4
  • 31
    • 8444247412 scopus 로고    scopus 로고
    • Major factors affecting the emergence and re-emergence of infectious diseases
    • Church, D. (2004). Major factors affecting the emergence and re-emergence of infectious diseases. Clinics in Laboratory Medicine, 24, 559-586.
    • (2004) Clinics in Laboratory Medicine , vol.24 , pp. 559-586
    • Church, D.1
  • 33
    • 0032497305 scopus 로고    scopus 로고
    • Use of a broadhost- range bacteriocins-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture
    • Coffey, A., Ryan, M., Ross, R., Hill, C., Arendt, E., & Schwarz, G. (1998). Use of a broadhost- range bacteriocins-producing Lactococcus lactis transconjugant as an alternative starter for salami manufacture. International Journal of Food Microbiology, 43, 231-235.
    • (1998) International Journal of Food Microbiology , vol.43 , pp. 231-235
    • Coffey, A.1    Ryan, M.2    Ross, R.3    Hill, C.4    Arendt, E.5    Schwarz, G.6
  • 34
    • 27244436751 scopus 로고    scopus 로고
    • Bacteriocins: Developing innate immunity for foods
    • Cotter, P., Hill, C., & Ross, P. (2005). Bacteriocins: Developing innate immunity for foods. Nature Reviews Microbiology, 3, 777-788.
    • (2005) Nature Reviews Microbiology , vol.3 , pp. 777-788
    • Cotter, P.1    Hill, C.2    Ross, P.3
  • 35
    • 0038182634 scopus 로고    scopus 로고
    • Differential roles of two component peptides of lactocin 705 in antimicrobial activity
    • Cuozzo, S., Castellano, P., Sesma, F., Vignolo, G., & Raya, R. (2003). Differential roles of two component peptides of lactocin 705 in antimicrobial activity. Current Microbiology, 46, 180-183.
    • (2003) Current Microbiology , vol.46 , pp. 180-183
    • Cuozzo, S.1    Castellano, P.2    Sesma, F.3    Vignolo, G.4    Raya, R.5
  • 36
    • 34250720165 scopus 로고    scopus 로고
    • Meat fermentation: Principles and applications
    • Y. Hui, L. Goddik, A. Hansen, J. Josephsen, W. Nip, P. Stanfield, et al. (Eds.), New York: Marcel Dekker
    • Demeyer, D. (2003). Meat fermentation: Principles and applications. In Y. Hui, L. Goddik, A. Hansen, J. Josephsen, W. Nip, P. Stanfield, et al. (Eds.), Handbook of Food and Beverage Fermentation Technology (pp. 353-367). New York: Marcel Dekker.
    • (2003) Handbook of Food and Beverage Fermentation Technology , pp. 353-367
    • Demeyer, D.1
  • 38
    • 0347622343 scopus 로고    scopus 로고
    • Use of bacteriocin-producing starter culture of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami
    • Dicks, L., Mellet, F., & Hoffman, L. (2004). Use of bacteriocin-producing starter culture of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami. Meat Science, 66, 703-708.
    • (2004) Meat Science , vol.66 , pp. 703-708
    • Dicks, L.1    Mellet, F.2    Hoffman, L.3
  • 39
    • 28644442433 scopus 로고    scopus 로고
    • Food safety: Current situation, unaddressed issues and the emerging priorities
    • Elmi, M. (2004). Food safety: Current situation, unaddressed issues and the emerging priorities. Eastern Mediterranean Health Journal, 10, 794-800.
    • (2004) Eastern Mediterranean Health Journal , vol.10 , pp. 794-800
    • Elmi, M.1
  • 40
    • 3242884229 scopus 로고    scopus 로고
    • The prevalence and concentration of Escherichia coli O157 in feces of cattle from different production systems at slaughter
    • Fegan, N., Vanderlinde, P., Higgs, G., & Desmarchelier, P. (2004). The prevalence and concentration of Escherichia coli O157 in feces of cattle from different production systems at slaughter. Journal of Applied Microbiology, 97, 362-370.
    • (2004) Journal of Applied Microbiology , vol.97 , pp. 362-370
    • Fegan, N.1    Vanderlinde, P.2    Higgs, G.3    Desmarchelier, P.4
  • 41
    • 0026508171 scopus 로고
    • Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production
    • Foegeding, P., Thomas, A., Pilkington, D., & Klaenhammer, T. (1992). Enhanced control of Listeria monocytogenes by in situ-produced pediocin during dry fermented sausage production. Applied & Environmental Microbiology, 58, 3053-3059.
    • (1992) Applied & Environmental Microbiology , vol.58 , pp. 3053-3059
    • Foegeding, P.1    Thomas, A.2    Pilkington, D.3    Klaenhammer, T.4
  • 42
    • 23144433889 scopus 로고    scopus 로고
    • Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
    • Fontana, C., Cocconcelli, P., & Vignolo, G. (2005). Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages. International Journal of Food Microbiology, 103, 131-142.
    • (2005) International Journal of Food Microbiology , vol.103 , pp. 131-142
    • Fontana, C.1    Cocconcelli, P.2    Vignolo, G.3
  • 43
    • 33747369866 scopus 로고    scopus 로고
    • Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef
    • Fontana, C., Cocconcelli, P., & Vignolo, G. (2006). Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef. Applied Environmental Microbiology, 72, 5618-5622.
    • (2006) Applied Environmental Microbiology , vol.72 , pp. 5618-5622
    • Fontana, C.1    Cocconcelli, P.2    Vignolo, G.3
  • 44
    • 18444374213 scopus 로고    scopus 로고
    • Postprocessing antimicrobial treatments to control L. Monocytogenes in commercial vacuum-packaged bologna ham stored at 10?C
    • Geornaras, I., Belk, K., Scanga, J., Kendall, P., Smite, G., & Sofos, J. (2005). Postprocessing antimicrobial treatments to control L. monocytogenes in commercial vacuum-packaged bologna ham stored at 10?C. Journal of Food Protection, 68, 991-998.
    • (2005) Journal of Food Protection , vol.68 , pp. 991-998
    • Geornaras, I.1    Belk, K.2    Scanga, J.3    Kendall, P.4    Smite, G.5    Sofos, J.6
  • 46
    • 0026398187 scopus 로고
    • The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. Coli and the associated haemolytic uremic syndrome
    • Griffin, P., & Tauxe, R. (1991). The epidemiology of infections caused by Escherichia coli O157:H7, other enterohemorrhagic E. coli and the associated haemolytic uremic syndrome. Epidemiology Reviews, 13, 60-98.
    • (1991) Epidemiology Reviews , vol.13 , pp. 60-98
    • Griffin, P.1    Tauxe, R.2
  • 51
    • 0023780403 scopus 로고
    • Microbiological safety of traditional and start ermediated processes for the manufacture of Italian dry sausage
    • Holley, R., Lammerding, A., & Tittiger, F. (1988).Microbiological safety of traditional and startermediated processes for the manufacture of Italian dry sausage. International Journal of Food Microbiology, 7, 49-62.
    • (1988) International Journal of Food Microbiology , vol.7 , pp. 49-62
    • Holley, R.1    Lammerding, A.2    Tittiger, F.3
  • 52
    • 0028876862 scopus 로고
    • Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
    • Holzapfel, W., Geisen, R., & Schillinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology, 24, 343-362.
    • (1995) International Journal of Food Microbiology , vol.24 , pp. 343-362
    • Holzapfel, W.1    Geisen, R.2    Schillinger, U.3
  • 53
    • 34548342309 scopus 로고    scopus 로고
    • Bacterial cultures and metabolites for the enhancement of safety and quality
    • F. Toldŕa (Ed.), India: Research Signpost
    • Hugas, M., Garriga, M., Aymerich, M., & Monfort, J., (2002). Bacterial cultures and metabolites for the enhancement of safety and quality. In F. Toldŕa (Ed.), Research advances in the quality of meat and meat products (pp. 225-247). India: Research Signpost.
    • (2002) Research Advances in the Quality of Meat and Meat Products , pp. 225-247
    • Hugas, M.1    Garriga, M.2    Aymerich, M.3    Monfort, J.4
  • 54
    • 0012859719 scopus 로고    scopus 로고
    • Comparison of bacteriocins-producing lactobacilli on Listeria growth in fermented sausages
    • Hugas, M., Neumeyer, B., Paǵes, F., Garriga, M., & Hammes, W. (1997). Comparison of bacteriocins-producing lactobacilli on Listeria growth in fermented sausages. Fleischwirtschaft, 76, 649-652.
    • (1997) Fleischwirtschaft , vol.76 , pp. 649-652
    • Hugas, M.1    Neumeyer, B.2    Paǵes, F.3    Garriga, M.4    Hammes, W.5
  • 55
    • 0032429189 scopus 로고    scopus 로고
    • Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres
    • Hugas, M., Pages, F., Garriga, M., & Monfort, J. (1998). Application of the bacteriocinogenic Lactobacillus sakei CTC494 to prevent growth of Listeria in fresh and cooked meat products packed with different atmospheres. Food Microbiology, 15, 639-650.
    • (1998) Food Microbiology , vol.15 , pp. 639-650
    • Hugas, M.1    Pages, F.2    Garriga, M.3    Monfort, J.4
  • 56
    • 26644464846 scopus 로고    scopus 로고
    • Prevalence of Shiga toxin-producing Escherichia coli in beef cattle
    • Hussein, H., & Bollinger, L. (2005). Prevalence of Shiga toxin-producing Escherichia coli in beef cattle. Journal of Food Protection, 68, 2224-2241.
    • (2005) Journal of Food Protection , vol.68 , pp. 2224-2241
    • Hussein, H.1    Bollinger, L.2
  • 57
    • 0003947325 scopus 로고    scopus 로고
    • ICMSF International Commission on Mirobiological Specifications for Foods,. New York: Kluwer Academic/Plenum Publishers
    • ICMSF International Commission on Mirobiological Specifications for Foods. (2002). Microorganisms in foods 7: Microbiological testing in food safety management (pp. 285-312). New York: Kluwer Academic/Plenum Publishers.
    • (2002) Microorganisms in Foods 7: Microbiological Testing in Food Safety Management , pp. 285-312
  • 58
    • 26044455383 scopus 로고    scopus 로고
    • Achieving continuous improvement in reductions in foodborne listeriosis a risk-based approach
    • ILSI Research Foundation; Risk Science Institute
    • ILSI Research Foundation; Risk Science Institute. (2005). Achieving continuous improvement in reductions in foodborne listeriosis-a risk-based approach. Journal of Food Protection, 68, 1932-1994.
    • (2005) Journal of Food Protection , vol.68 , pp. 1932-1994
  • 59
    • 26044443450 scopus 로고    scopus 로고
    • Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C
    • Ingham, S., Engel, R., Fanslau, M., Schoeller, E., Searls, G., Buege, D., et al. (2005). Fate of Staphylococcus aureus on vacuum-packaged ready-to-eat meat products stored at 21 degrees C. Journal Food Protection, 68, 1911-1915.
    • (2005) Journal Food Protection , vol.68 , pp. 1911-1915
    • Ingham, S.1    Engel, R.2    Fanslau, M.3    Schoeller, E.4    Searls, G.5    Buege, D.6
  • 60
    • 25144450438 scopus 로고    scopus 로고
    • Colonization of cattle intestines by Campylobacter jejuni and Campylobacter lanienae
    • Inglis, G., Kalischuk, L., Busz, H., & Kastelic, J. (2005). Colonization of cattle intestines by Campylobacter jejuni and Campylobacter lanienae. Applied and Environmental Microbiology, 71, 5145-5153.
    • (2005) Applied and Environmental Microbiology , vol.71 , pp. 5145-5153
    • Inglis, G.1    Kalischuk, L.2    Busz, H.3    Kastelic, J.4
  • 61
    • 0042661243 scopus 로고    scopus 로고
    • Application of Leuconostoc carnosum for biopreservation of cooked meat products
    • Jacobsen, T., Budde, B., & Koch, A. (2003). Application of Leuconostoc carnosum for biopreservation of cooked meat products. Journal of Applied Microbiology, 95, 242-249.
    • (2003) Journal of Applied Microbiology , vol.95 , pp. 242-249
    • Jacobsen, T.1    Budde, B.2    Koch, A.3
  • 62
    • 0742324826 scopus 로고    scopus 로고
    • Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef
    • Jones, R. J. (2004). Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef. International Journal of Food Microbiology, 90, 273-282.
    • (2004) International Journal of Food Microbiology , vol.90 , pp. 273-282
    • Jones, R.J.1
  • 63
    • 0038784552 scopus 로고    scopus 로고
    • Impact of cooking, and subsequent refrigeration on the growth or survival of Clostridium perfringes in cooked meat and poultry products
    • Kalinowski, R., Tompkin, R., Bodnaruk, P., & Pruett, W. (2003). Impact of cooking, and subsequent refrigeration on the growth or survival of Clostridium perfringes in cooked meat and poultry products. Journal of Food Protection, 66, 1227-1232.
    • (2003) Journal of Food Protection , vol.66 , pp. 1227-1232
    • Kalinowski, R.1    Tompkin, R.2    Bodnaruk, P.3    Pruett, W.4
  • 64
    • 53349113741 scopus 로고    scopus 로고
    • The bactericidal effects of lactic acid and trisodium phosphate on Salmonella enteritidis serotype pt4, total viable counts and counts of Enterobacteriaceae
    • Kanellos, T., & Burriel, A. (2005). The bactericidal effects of lactic acid and trisodium phosphate on Salmonella enteritidis serotype pt4, total viable counts and counts of Enterobacteriaceae. Food Protection Trends, 25, 346-350.
    • (2005) Food Protection Trends , vol.25 , pp. 346-350
    • Kanellos, T.1    Burriel, A.2
  • 65
    • 28444485717 scopus 로고    scopus 로고
    • Effect of Lactobacillus- protective cultures with bacteriocins-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuumpackaged sliced beef
    • Katikou, P., Ambrosiadis, I., Georgantelis, D., Koidis, P., & Georgakis, S. (2005). Effect of Lactobacillus- protective cultures with bacteriocins-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuumpackaged sliced beef. Journal of Applied Microbiology, 99, 1303-1313.
    • (2005) Journal of Applied Microbiology , vol.99 , pp. 1303-1313
    • Katikou, P.1    Ambrosiadis, I.2    Georgantelis, D.3    Koidis, P.4    Georgakis, S.5
  • 66
    • 0036371184 scopus 로고    scopus 로고
    • Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei
    • Katla, T., Møretrø, T., Sveen, I., Aasen, I., Axelsson, L., & Rørvik, L. (2002). Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P-producing Lactobacillus sakei. Journal of Applied Microbiology, 93, 191-196.
    • (2002) Journal of Applied Microbiology , vol.93 , pp. 191-196
    • Katla, T.1    Møretr, T.2    Sveen, I.3    Aasen, I.4    Axelsson, L.5    Rørvik, L.6
  • 68
    • 0032006418 scopus 로고    scopus 로고
    • Microbial and sensory changes in vacuum-packed frankfurter-type sausages by Lactobacillus alimentarius and fate of inoculated Salmonella enteritidis
    • Kotzekidou, P., & Bloukas, J. (1998). Microbial and sensory changes in vacuum-packed frankfurter-type sausages by Lactobacillus alimentarius and fate of inoculated Salmonella enteritidis. Food Microbiology 15, 101-111.
    • (1998) Food Microbiology , vol.15 , pp. 101-111
    • Kotzekidou, P.1    Bloukas, J.2
  • 69
    • 0032868420 scopus 로고    scopus 로고
    • Use of enterocin CCM4231 to control Listeria monocytogenes in experimentally contaminated dry fermented Horńad salami
    • Laukov́a, A., Czikkov́a, S., Laczkov́a, S., & Turek, P., (1999). Use of enterocin CCM4231 to control Listeria monocytogenes in experimentally contaminated dry fermented Horńad salami. International Journal of Food Microbiology, 52, 115-119.
    • (1999) International Journal of Food Microbiology , vol.52 , pp. 115-119
    • Laukov́a, A.1    Czikkov́a, S.2    Laczkov́a, S.3    Turek, P.4
  • 70
    • 0342263727 scopus 로고    scopus 로고
    • Microbial stability and safety of healthy meat, poultry and fish products
    • A. M. Pearson, & T. R. Dutson (Eds.), London: Blackie Academic and Professional
    • Leistner, L. (1997). Microbial stability and safety of healthy meat, poultry and fish products. In A. M. Pearson, & T. R. Dutson (Eds.), Production and processing of healthy meat, poultry and fish products (pp. 347-360). London: Blackie Academic and Professional.
    • (1997) Production and Processing of Healthy Meat, Poultry and Fish Products , pp. 347-360
    • Leistner, L.1
  • 71
    • 0034630095 scopus 로고    scopus 로고
    • Basic aspects of food preservation by hurdle technology
    • Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology, 55, 181-186.
    • (2000) International Journal of Food Microbiology , vol.55 , pp. 181-186
    • Leistner, L.1
  • 73
    • 31144439763 scopus 로고    scopus 로고
    • Cross-contamination between processing equipment and deli meats by Listeria monocytogenes
    • Lin, C., Takeuchi, K., Zhang, L., Dohm, C., Meyer, J., Hall, P., et al. (2006). Cross-contamination between processing equipment and deli meats by Listeria monocytogenes. Journal of Food Protection, 69, 71-79.
    • (2006) Journal of Food Protection , vol.69 , pp. 71-79
    • Lin, C.1    Takeuchi, K.2    Zhang, L.3    Dohm, C.4    Meyer, J.5    Hall, P.6
  • 74
    • 0034389562 scopus 로고    scopus 로고
    • Utilization of microbes to process and preserve meat
    • L̈ucke, F. -K. (2000). Utilization of microbes to process and preserve meat. Meat Science, 56, 105-115.
    • (2000) Meat Science , vol.56 , pp. 105-115
    • L̈ucke, F.-K.1
  • 75
    • 28644443546 scopus 로고    scopus 로고
    • Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions
    • Marshall, K., Niebuhr, S., Acuff, G., Lucia, L., & Dickson, J. (2005). Identification of Escherichia coli O157:H7 meat processing indicators for fresh meat through comparison of the effects of selected antimicrobial interventions. Journal of Food Protection, 68, 2580-2586.
    • (2005) Journal of Food Protection , vol.68 , pp. 2580-2586
    • Marshall, K.1    Niebuhr, S.2    Acuff, G.3    Lucia, L.4    Dickson, J.5
  • 76
    • 14944375637 scopus 로고    scopus 로고
    • Listeria monocytogenes detection in different food products and environmental samples of supermarkets of Bahia Blanca city (Argentina)
    • Marzoca, M., Marucci, P., Sica, M., & Alvarez, E. (2004). Listeria monocytogenes detection in different food products and environmental samples of supermarkets of Bahia Blanca city (Argentina). Revista Argentina de Microbioloǵia, 36, 179-181.
    • (2004) Revista Argentina de Microbioloǵia , vol.36 , pp. 179-181
    • Marzoca, M.1    Marucci, P.2    Sica, M.3    Alvarez, E.4
  • 77
    • 0037263674 scopus 로고    scopus 로고
    • The prevalence of salmonella spp. In bovine faecal, rumen and carcass samples at a commercial abattoir
    • McEvoy, J., Doherty, A., Sheridan, J., Blair, I., & McDowell, D. (2003). The prevalence of Salmonella spp. in bovine faecal, rumen and carcass samples at a commercial abattoir. Journal of Applied Microbiology, 94, 693-700.
    • (2003) Journal of Applied Microbiology , vol.94 , pp. 693-700
    • McEvoy, J.1    Doherty, A.2    Sheridan, J.3    Blair, I.4    McDowell, D.5
  • 79
    • 0036906072 scopus 로고    scopus 로고
    • Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4?C
    • Metaxopoulus, J., Mataragas, M., & Drosinos, E. (2002). Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4?C. Journal of Applied Microbiology, 93, 363-373.
    • (2002) Journal of Applied Microbiology , vol.93 , pp. 363-373
    • Metaxopoulus, J.1    Mataragas, M.2    Drosinos, E.3
  • 80
    • 13244251470 scopus 로고    scopus 로고
    • Factors and determinants of disease emergence
    • Morse, S. S. (2004). Factors and determinants of disease emergence. Revue Scientifique et Technique, 23, 443-451.
    • (2004) Revue Scientifique et Technique , vol.23 , pp. 443-451
    • Morse, S.S.1
  • 81
    • 34548358660 scopus 로고    scopus 로고
    • Global infectious disease surveillance and health intelligence
    • Morse, S. S. (2007).Global infectious disease surveillance and health intelligence. Health Affairs, 26, 1069-1077.
    • (2007) Health Affairs , vol.26 , pp. 1069-1077
    • Morse, S.S.1
  • 83
    • 2342554951 scopus 로고    scopus 로고
    • Nationwide survey of human listeria monocytogenes infection in Japan
    • Okutani, A., Okada, Y., Yamamoto, S., & Igimi, S. (2004). Nationwide survey of human Listeria monocytogenes infection in Japan. Epidemiology Infection, 132, 769-772.
    • (2004) Epidemiology Infection , vol.132 , pp. 769-772
    • Okutani, A.1    Okada, Y.2    Yamamoto, S.3    Igimi, S.4
  • 84
    • 0037545844 scopus 로고    scopus 로고
    • Concentration and prevalence of Escherichia coli O157 in cattle feces at slaughter
    • Omisakin, F., MacRae, M., Ogden, I., & Strachan, N. (2003). Concentration and prevalence of Escherichia coli O157 in cattle feces at slaughter. Applied and Environmental Microbiology, 69, 2444-2447.
    • (2003) Applied and Environmental Microbiology , vol.69 , pp. 2444-2447
    • Omisakin, F.1    MacRae, M.2    Ogden, I.3    Strachan, N.4
  • 85
    • 4043180583 scopus 로고    scopus 로고
    • Microbial contamination of carcasses, meat and equipment from an Iberian pork cutting plant
    • Pala, T., & Sevilla, A. (2004). Microbial contamination of carcasses, meat and equipment from an Iberian pork cutting plant. Journal of Food Protection, 67, 1624-1629.
    • (2004) Journal of Food Protection , vol.67 , pp. 1624-1629
    • Pala, T.1    Sevilla, A.2
  • 87
    • 0013123713 scopus 로고    scopus 로고
    • Modified atmosphere packaging and its effects on the microbiological quality and safety of produce
    • Phillips, C. A. (1996). Modified atmosphere packaging and its effects on the microbiological quality and safety of produce. International Journal of Food Science and Technology, 31, 463-479.
    • (1996) International Journal of Food Science and Technology , vol.31 , pp. 463-479
    • Phillips, C.A.1
  • 88
    • 33646478704 scopus 로고    scopus 로고
    • A national survey of the microbiological quality of beef carcasses and frozen boneless beef in Australia
    • Phillips, D., Jordan, D., Morris, S., Jenson, I., & Sumner, J. (2006). A national survey of the microbiological quality of beef carcasses and frozen boneless beef in Australia. Journal of Food Protection, 69, 1113-1117.
    • (2006) Journal of Food Protection , vol.69 , pp. 1113-1117
    • Phillips, D.1    Jordan, D.2    Morris, S.3    Jenson, I.4    Sumner, J.5
  • 89
    • 4243062735 scopus 로고    scopus 로고
    • Bovine mastitis in Finland 2001-prevalence, distribution of bacteria, and antimicrobial resistance
    • Pitkala, A., Haveri, M., Pyorala, S., Myllys, V., & Honkanen-Buzalski, T. (2004). Bovine mastitis in Finland 2001-prevalence, distribution of bacteria, and antimicrobial resistance. Journal of Dairy Science, 87, 2433-2441.
    • (2004) Journal of Dairy Science , vol.87 , pp. 2433-2441
    • Pitkala, A.1    Haveri, M.2    Pyorala, S.3    Myllys, V.4    Honkanen-Buzalski, T.5
  • 90
    • 0037753677 scopus 로고    scopus 로고
    • Comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings
    • Ransom, J., Belk, K., Sofos, J., Stopforth, J., Sacanga, J., & Smith, G. (2003). Comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings. Food Protection Trends, 23, 24-34.
    • (2003) Food Protection Trends , vol.23 , pp. 24-34
    • Ransom, J.1    Belk, K.2    Sofos, J.3    Stopforth, J.4    Sacanga, J.5    Smith, G.6
  • 91
    • 4344699295 scopus 로고    scopus 로고
    • Molecular characterization of lactobacillus species isolated from naturally fermented sausages produced in greece, hungary and italy
    • Rantsiou, K., Drosinos, E., Gialitaki, M., Urso, R., Krommer, J., Gasparik-Reichardt, J., et al. (2005). Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy. Food Microbiology, 22, 19-28.
    • (2005) Food Microbiology , vol.22 , pp. 19-28
    • Rantsiou, K.1    Drosinos, E.2    Gialitaki, M.3    Urso, R.4    Krommer, J.5    Gasparik-Reichardt, J.6
  • 92
    • 0442297597 scopus 로고    scopus 로고
    • Prevalence of escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in two geographically distant commercial beef processing plants in the United States
    • Rivera-Betancourt, M., Shackelford, S., Arthur, T., Westmoreland, K., Bellinger, G., Rossman, M., et al. (2004). Prevalence of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in two geographically distant commercial beef processing plants in the United States. Journal of Food Protection, 67, 295-302.
    • (2004) Journal of Food Protection , vol.67 , pp. 295-302
    • Rivera-Betancourt, M.1    Shackelford, S.2    Arthur, T.3    Westmoreland, K.4    Bellinger, G.5    Rossman, M.6
  • 94
    • 0042090579 scopus 로고    scopus 로고
    • Bacteriocinsproducing Enterococcus casseliflavus IM416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages ("cacciatore")
    • Sabia, C., de Niederhausern, S., Messi, P., Manicardi, G., & Bondi, M. (2003). Bacteriocinsproducing Enterococcus casseliflavus IM416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages ("cacciatore"). International Journal of Food Microbiology, 87, 173-179.
    • (2003) International Journal of Food Microbiology , vol.87 , pp. 173-179
    • Sabia, C.1    De Niederhausern, S.2    Messi, P.3    Manicardi, G.4    Bondi, M.5
  • 95
    • 34247196210 scopus 로고    scopus 로고
    • Microbiological safety of retail vacuum-packed and modified-atmosphere- packed cooked meats at end of shelf life
    • Sagoo, S., Little, C., Allen, G., Williamson, K., & Grant, K. (2007).Microbiological safety of retail vacuum-packed and modified-atmosphere- packed cooked meats at end of shelf life. Journal of Food Protection, 70, 943-951.
    • (2007) Journal of Food Protection , vol.70 , pp. 943-951
    • Sagoo, S.1    Little, C.2    Allen, G.3    Williamson, K.4    Grant, K.5
  • 97
    • 4544304712 scopus 로고    scopus 로고
    • Risk assessment strategies for Europe: Integrated safety strategy or final product control: Example of Listeria monocytogenes in processed products from pork meat industry
    • Salvat, G., & Fravalo, G. (2004). Risk assessment strategies for Europe: Integrated safety strategy or final product control: Example of Listeria monocytogenes in processed products from pork meat industry. Deutshe Tier̈arztliche Wochenschrift, 111, 331-334.
    • (2004) Deutshe Tier̈arztliche Wochenschrift , vol.111 , pp. 331-334
    • Salvat, G.1    Fravalo, G.2
  • 98
    • 0034054232 scopus 로고    scopus 로고
    • The microbial association of Greek taverna sausage stored at 4 and 10?C in air, vacuum or 100% carbon dioxide, and its spoilage potential
    • Samelis, J., & Georgiadou, K. G. (2000). The microbial association of Greek taverna sausage stored at 4 and 10?C in air, vacuum or 100% carbon dioxide, and its spoilage potential. Journal of Applied Microbiology, 88, 58-68.
    • (2000) Journal of Applied Microbiology , vol.88 , pp. 58-68
    • Samelis, J.1    Georgiadou, K.G.2
  • 99
    • 33749324246 scopus 로고    scopus 로고
    • Leuconostoc carnosum associated with spoilage of refrigerated whole cooked hams in Greece
    • Samelis, J., Bj̈orkroth, J., Kakouri, A., & Rementzis, J. (2006). Leuconostoc carnosum associated with spoilage of refrigerated whole cooked hams in Greece. Journal of Food Protection, 69, 2268-2273.
    • (2006) Journal of Food Protection , vol.69 , pp. 2268-2273
    • Samelis, J.1    Bj̈orkroth, J.2    Kakouri, A.3    Rementzis, J.4
  • 100
    • 33644499805 scopus 로고    scopus 로고
    • The chilling of carcasses - A review
    • Savell, J., Mueller, S., & Baird, B. (2005). The chilling of carcasses - A review. Meat Science, 70, 449-459.
    • (2005) Meat Science , vol.70 , pp. 449-459
    • Savell, J.1    Mueller, S.2    Baird, B.3
  • 101
    • 0034052582 scopus 로고    scopus 로고
    • An effective lacticin bio preservative in fresh pork sausage
    • Scannell, A., Ross, R., Hill, C., & Arendt, E. (2000). An effective lacticin bio preservative in fresh pork sausage. Journal of Food Protection, 63, 370-375.
    • (2000) Journal of Food Protection , vol.63 , pp. 370-375
    • Scannell, A.1    Ross, R.2    Hill, C.3    Arendt, E.4
  • 102
  • 103
    • 33750401867 scopus 로고    scopus 로고
    • The distribution of staphylococci in bio aerosols from red-meat abattoirs
    • Shale, K., Lues, J., Venter, P., & Buys, E. (2006). The distribution of staphylococci in bioaerosols from red-meat abattoirs. Journal of Environmental Health, 69, 25-32.
    • (2006) Journal of Environmental Health , vol.69 , pp. 25-32
    • Shale, K.1    Lues, J.2    Venter, P.3    Buys, E.4
  • 104
    • 0035552526 scopus 로고    scopus 로고
    • General outbreaks of infectious intestinal disease linked with red meat, England and Wales, 1992-1999
    • Smerdon, W., Adak, G., O'Brien, S., Gillespie, I., & Reacher, M. (2001). General outbreaks of infectious intestinal disease linked with red meat, England and Wales, 1992-1999. Communicable Disease and Public Health, 4, 259-267.
    • (2001) Communicable Disease and Public Health , vol.4 , pp. 259-267
    • Smerdon, W.1    Adak, G.2    O'Brien, S.3    Gillespie, I.4    Reacher, M.5
  • 105
    • 33751230215 scopus 로고    scopus 로고
    • Microbiological contamination of pig carcasses at different stages of slaughter in two European Union-approved abattoirs
    • Spescha, C., Stephan, R., & Zweifel, C. (2006). Microbiological contamination of pig carcasses at different stages of slaughter in two European Union-approved abattoirs. Journal of Food Protection, 69, 2568-2575.
    • (2006) Journal of Food Protection , vol.69 , pp. 2568-2575
    • Spescha, C.1    Stephan, R.2    Zweifel, C.3
  • 106
    • 0029856191 scopus 로고    scopus 로고
    • Biopreservation by lactic acid bacteria
    • Stiles, M. E. (1996). Biopreservation by lactic acid bacteria. Antoine van Leeuwenhoek, 70, 331-345.
    • (1996) Antoine Van Leeuwenhoek , vol.70 , pp. 331-345
    • Stiles, M.E.1
  • 107
    • 25844503317 scopus 로고    scopus 로고
    • Dry fermented sausages
    • Y. Hui, L. Goddik, A. Hansen, J. Josephsen, W. Nip, P. Stanfield, et al. (Eds.), New York: Marcel Dekker
    • Talon, R., Leroy-Śetrin, S., & Fadda, S. (2003). Dry fermented sausages. In Y. Hui, L. Goddik, A. Hansen, J. Josephsen, W. Nip, P. Stanfield, et al. (Eds.), Handbook of food and beverage fermentation technology (pp. 397-416). New York: Marcel Dekker.
    • (2003) Handbook of Food and Beverage Fermentation Technology , pp. 397-416
    • Talon, R.1    Leroy-Śetrin, S.2    Fadda, S.3
  • 108
    • 33745442047 scopus 로고    scopus 로고
    • An updated review of Listeria monocytogenes in the pork meat industry and its products
    • Thevenot, D., Dernburg, A., & Vernozy-Rozand, C. (2006). An updated review of Listeria monocytogenes in the pork meat industry and its products. Journal of Applied Microbiology, 101, 7-17.
    • (2006) Journal of Applied Microbiology , vol.101 , pp. 7-17
    • Thevenot, D.1    Dernburg, A.2    Vernozy-Rozand, C.3
  • 109
  • 110
    • 1242310061 scopus 로고    scopus 로고
    • Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time
    • Tjener, K., Stahnke, L., Andersen, L., &Martinussen, J. (2004). Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time. Meat Science, 67, 447-452.
    • (2004) Meat Science , vol.67 , pp. 447-452
    • Tjener, K.1    Stahnke, L.2    Andersen, L.3    Martinussen, J.4
  • 111
    • 0036192168 scopus 로고    scopus 로고
    • Reduction of brochothrix thermosphacta and salmonella serotype tyyphimurium on vacuum-packaged fresh beef treated with nisin and nisin combined with EDTA
    • Tu, L., & Mustapha, A. (2002). Reduction of Brochothrix thermosphacta and Salmonella serotype tyyphimurium on vacuum-packaged fresh beef treated with nisin and nisin combined with EDTA. Journal of Food Science, 67, 302-306.
    • (2002) Journal of Food Science , vol.67 , pp. 302-306
    • Tu, L.1    Mustapha, A.2
  • 113
    • 4143071685 scopus 로고    scopus 로고
    • Effects of different spices used in the production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH1174
    • Verluyten, J., Leroy, F., & De Vuyst, L. (2004). Effects of different spices used in the production of fermented sausages on growth of and curvacin A production by Lactobacillus curvatus LTH1174. Applied and Environmental Microbiology, 70, 4807-4813.
    • (2004) Applied and Environmental Microbiology , vol.70 , pp. 4807-4813
    • Verluyten, J.1    Leroy, F.2    De Vuyst, L.3
  • 114
    • 4444226009 scopus 로고    scopus 로고
    • Evaluation of meatborne lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
    • Vermerien, L., Devlieghere, F., & Debevere, J. (2004). Evaluation of meatborne lactic acid bacteria as protective cultures for the biopreservation of cooked meat products. International Journal of Food Microbiology, 96, 149-164.
    • (2004) International Journal of Food Microbiology , vol.96 , pp. 149-164
    • Vermerien, L.1    Devlieghere, F.2    Debevere, J.3
  • 115
    • 33645393662 scopus 로고    scopus 로고
    • The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocina S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham
    • Vermeiren, L., Devlieghere, F., Vandekinderen, I., & Devebere, J. (2006). The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocina S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham. Food Microbiology, 23, 511-518.
    • (2006) Food Microbiology , vol.23 , pp. 511-518
    • Vermeiren, L.1    Devlieghere, F.2    Vandekinderen, I.3    Devebere, J.4
  • 116
    • 0032102683 scopus 로고    scopus 로고
    • Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry
    • Vignolo, G., Fadda, S., Kairuz, M., Ruiz Holgado, A., & Oliver, G. (1998). Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry. Food Microbiology, 15, 259-264.
    • (1998) Food Microbiology , vol.15 , pp. 259-264
    • Vignolo, G.1    Fadda, S.2    Kairuz, M.3    Ruiz Holgado, A.4    Oliver, G.5
  • 117
    • 0033651408 scopus 로고    scopus 로고
    • Combined effect of bacteriocins on the survival of various Listeria especies in broth and meat system
    • Vignolo, G., Palacios, J., Faŕias, M., Sesma, F., Schillinger, U., Holzapfel, W. et al. (2000). Combined effect of bacteriocins on the survival of various Listeria especies in broth and meat system. Current Microbiology, 41, 410-416.
    • (2000) Current Microbiology , vol.41 , pp. 410-416
    • Vignolo, G.1    Palacios, J.2    Faŕias, M.3    Sesma, F.4    Schillinger, U.5    Holzapfel, W.6
  • 118
    • 2442684590 scopus 로고    scopus 로고
    • Detection of enterotoxigenic Clostridium perfringes type A isolates in American retail foods
    • Wen, Q., & McClane, B. (2004). Detection of enterotoxigenic Clostridium perfringes type A isolates in American retail foods. Applied and Environmental Microbiology, 70, 2685-2691.
    • (2004) Applied and Environmental Microbiology , vol.70 , pp. 2685-2691
    • Wen, Q.1    McClane, B.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.