메뉴 건너뛰기




Volumn 29, Issue 1, 2013, Pages 61-65

Evaluation of Listeria challenge testing protocols: A practical study using cooked sliced ham

Author keywords

Challenge test; Cooked meat; Listeria monocytogenes

Indexed keywords

LISTERIA; LISTERIA MONOCYTOGENES;

EID: 84863812281     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.06.010     Document Type: Article
Times cited : (5)

References (14)
  • 4
    • 79954622627 scopus 로고    scopus 로고
    • Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods
    • Augustin J.C., Bergis H., Midelet-Bourdin G., Cornu M., Couvert O., Denis C., et al. Design of challenge testing experiments to assess the variability of Listeria monocytogenes growth in foods. Food Microbiology 2011, 28:746-754.
    • (2011) Food Microbiology , vol.28 , pp. 746-754
    • Augustin, J.C.1    Bergis, H.2    Midelet-Bourdin, G.3    Cornu, M.4    Couvert, O.5    Denis, C.6
  • 6
    • 79955807331 scopus 로고    scopus 로고
    • The determination of ready-to-eat foods into Listeria monocytogenes growth and no-growth categories by challenge tests
    • Beaufort A. The determination of ready-to-eat foods into Listeria monocytogenes growth and no-growth categories by challenge tests. Food Control 2011, 22:1498-1502.
    • (2011) Food Control , vol.22 , pp. 1498-1502
    • Beaufort, A.1
  • 9
    • 0028003316 scopus 로고
    • The effect of aeration, initial inoculum and meat microflora on the growth kinetics of Listeria monocytogenes in selective enrichment broths
    • Duffy G., Sheridan J.J., Buchanan R.L., McDowell D.A., Blair I.S. The effect of aeration, initial inoculum and meat microflora on the growth kinetics of Listeria monocytogenes in selective enrichment broths. Food Microbiology 1994, 11:429-438.
    • (1994) Food Microbiology , vol.11 , pp. 429-438
    • Duffy, G.1    Sheridan, J.J.2    Buchanan, R.L.3    McDowell, D.A.4    Blair, I.S.5
  • 11
    • 33645107719 scopus 로고    scopus 로고
    • Single cell variability of L. monocytogenes grown on liver paté and cooked ham at 7 °C: comparing challenge test data to predictive simulations
    • François K., Devlieghere F., Uyttendaaele M., Standaert A.R., Geeraerd A.H., Nadal P., et al. Single cell variability of L. monocytogenes grown on liver paté and cooked ham at 7 °C: comparing challenge test data to predictive simulations. Journal of Applied Microbiology 2006, 100:800-812.
    • (2006) Journal of Applied Microbiology , vol.100 , pp. 800-812
    • François, K.1    Devlieghere, F.2    Uyttendaaele, M.3    Standaert, A.R.4    Geeraerd, A.H.5    Nadal, P.6
  • 12
    • 79955819914 scopus 로고    scopus 로고
    • Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes
    • Todd E.C.D., Notermans S. Surveillance of listeriosis and its causative pathogen, Listeria monocytogenes. Food Control 2011, 22:1484-1490.
    • (2011) Food Control , vol.22 , pp. 1484-1490
    • Todd, E.C.D.1    Notermans, S.2
  • 13
    • 67649230370 scopus 로고    scopus 로고
    • Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007
    • Uyttendale M., Busschaert P., Valero A., Geeraerd A.H., Vermeulen A., Jacksens L., et al. Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007. International Journal of Food Microbiology 2009, 133:94-104.
    • (2009) International Journal of Food Microbiology , vol.133 , pp. 94-104
    • Uyttendale, M.1    Busschaert, P.2    Valero, A.3    Geeraerd, A.H.4    Vermeulen, A.5    Jacksens, L.6
  • 14
    • 0346040343 scopus 로고    scopus 로고
    • Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes
    • Uyttendale M., Rajkovic A., Benos G., Francois K., Devlieghere F., Debevere J. Evaluation of a challenge testing protocol to assess the stability of ready-to-eat cooked meat products against growth of Listeria monocytogenes. International Journal of Food Microbiology 2004, 90:219-236.
    • (2004) International Journal of Food Microbiology , vol.90 , pp. 219-236
    • Uyttendale, M.1    Rajkovic, A.2    Benos, G.3    Francois, K.4    Devlieghere, F.5    Debevere, J.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.