(Q50070603)

English

Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat

scientific article published in June 2007

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

Inactivation of Salmonella enteritidis and Salmonella senftenberg in liquid whole egg using generally recognized as safe additives, ionizing radiation, and heat (English)

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

Salmonella enteritidis

1 reference

based on heuristic

inferred from title

object named as

Xuetong Fan

3

1 reference

ORCID Public Data File 2021

author name string

Ignacio Alvarez

1

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

Brendan A Niemira

2

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

Christopher H Sommers

4

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

publication date

1 June 2007

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

Journal of Food Protection

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

70

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

6

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

1402-1409

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane.

1 reference

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21 January 2018

Presensitization of microorganisms by acid treatments to low dose gamma irradiation with special reference to Bacillus cereus

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Effect of chelators and nisin produced in situ on inhibition and inactivation of gram negatives

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Effect of nisin on heat injury and inactivation of Salmonella enteritidis PT4.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Essential oils: their antibacterial properties and potential applications in foods--a review

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Radiosensitization of Escherichia coli and Salmonella Typhi in ground beef

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Permeability barrier of the gram-negative bacterial outer membrane with special reference to nisin

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

A comparative study of the heat resistance of salmonellas in homogenized whole egg, egg yolk or albumen

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Formation of mutagens by sorbic acid-nitrite reaction: effects of reaction conditions on biological activities.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Suspending lettuce type influences recoverability and radiation sensitivity of Escherichia coli O157:H7.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Nonthermal preservation of foods using combined processing techniques

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-70.6.1402

21 January 2018

Identifiers

10.4315/0362-028X-70.6.1402

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

24 February 2018

http://europepmc.org/abstract/MED/17612070

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