Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM).
暂无分享,去创建一个
J. Lemos | A. Cichoski | M. V. Garcia | A. O. Bernardi | Andrieli Stefanello | M. Copetti | Lísia Nicoloso Magrini
[1] W. White,et al. Sustained Reduction of Aerobiological Densities in Buildings by Modification of Interior Surfaces with Silane Modified Quaternary Amines , 2021 .
[2] R. Wagner,et al. Antifungal efficacy of sanitizers and electrolyzed waters against toxigenic Aspergillus. , 2020, Food research international.
[3] Evelyn,et al. Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products , 2020, Journal of Food Engineering.
[4] Byssochlamys , 2020, Definitions.
[5] J. Lemos,et al. Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process. , 2019, Food research international.
[6] E. Rico-Munoz,et al. The fungal problem in thermal processed beverages , 2019, Current Opinion in Food Science.
[7] M. V. Garcia,et al. Food industry spoilage fungi control through facility sanitization , 2019, Current Opinion in Food Science.
[8] J. Lemos,et al. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi. , 2019, Food microbiology.
[9] E. Jacob‐Lopes,et al. Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling. , 2019, International journal of food microbiology.
[10] Gilson Parussolo,et al. Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil , 2019, LWT.
[11] F. Coulon,et al. Bioaerosol biomonitoring: Sampling optimization for molecular microbial ecology , 2019, Molecular ecology resources.
[12] K. Hodge,et al. Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate? , 2019, Food Control.
[13] A. Olivier Bernardi,et al. Sensitivity of food spoilage fungi to a smoke generator sanitizer. , 2019, International journal of food microbiology.
[14] Guang-hong Zhou,et al. Primary concerns regarding the application of electrolyzed water in the meat industry , 2019, Food Control.
[15] R. Stefanello,et al. Efficacy of commercial sanitizers against fungi of concern in the food industry , 2018, LWT.
[16] J. Dijksterhuis,et al. Inactivation of stress-resistant ascospores of Eurotiales by industrial sanitizers. , 2018, International journal of food microbiology.
[17] J. V. Van Impe,et al. Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products. , 2018, International journal of food microbiology.
[18] Xuxia Zhou,et al. Using acid and alkaline electrolyzed water to reduce deoxynivalenol and mycological contaminations in wheat grains , 2018, Food Control.
[19] R. Holley,et al. Evaluation of chlorine dioxide, acidified sodium chlorite and peroxyacetic acid for control of Escherichia coli O157:H7 in beef patties from treated beef trim. , 2018, Food research international.
[20] Yu Zhou,et al. Evaluation of Sanitizing Methods for Reducing Microbial Contamination on Fresh Strawberry, Cherry Tomato, and Red Bayberry , 2017, Front. Microbiol..
[21] E. Rico-Munoz. Heat resistant molds in foods and beverages: recent advances on assessment and prevention , 2017 .
[22] J. Barin,et al. Application of electrolyzed water for improving pork meat quality. , 2017, Food research international.
[23] E. Berni,et al. Occurrence and ecological distribution of Heat Resistant Moulds Spores (HRMS) in raw materials used by food industry and thermal characterization of two Talaromyces isolates. , 2017, International journal of food microbiology.
[24] Said Kinani,et al. Formation and determination of organohalogen by-products in water – Part I. Discussing the parameters influencing the formation of organohalogen by-products and the relevance of estimating their concentration using the AOX (adsorbable organic halide) method , 2016 .
[25] E. P. Pinto,et al. Sanitizantes: concentrações e aplicabilidade na indústria de alimentos , 2016 .
[26] D. Oh,et al. Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. , 2016, Comprehensive reviews in food science and food safety.
[27] Evelyn,et al. Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing , 2016 .
[28] Evelyn,et al. Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing. , 2015, International journal of food microbiology.
[29] E. Berni,et al. Heat-resistance of Hamigera avellanea and Thermoascus crustaceus isolated from pasteurized acid products. , 2014, International journal of food microbiology.
[30] J. Houbraken,et al. Detection and enumeration of heat-resistant molds , 2014 .
[31] S. Almonacid,et al. THERMAL PROCESSES | Pasteurization , 2014 .
[32] Maribel Abadias,et al. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions , 2012 .
[33] Y. Imanishi,et al. Risk analysis and development of a rapid method for identifying four species of Byssochlamys , 2012 .
[34] S. Saeger,et al. Neutralized electrolyzed water efficiently reduces Fusarium spp. in vitro and on wheat kernels but can trigger deoxynivalenol (DON) biosynthesis , 2012 .
[35] Daniel Furtado Ferreira,et al. Sisvar: a computer statistical analysis system , 2011 .
[36] Cynthia Joll,et al. Potential carcinogenic hazards of non-regulated disinfection by-products: haloquinones, halo-cyclopentene and cyclohexene derivatives, N-halamines, halonitriles, and heterocyclic amines. , 2011, Toxicology.
[37] 俊一 宇田川,et al. かんきつ加工品の変敗原因となったカビ Byssochlamys lagunculariae の同定と耐熱性 , 2010 .
[38] M. Eberlin,et al. Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva. , 2010, International journal of food microbiology.
[39] G. Nychas,et al. Modelling the effect of temperature and water activity on the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea. , 2010, Food microbiology.
[40] T. Yaguchi,et al. A rapid method for identifying Byssochlamys and Hamigera. , 2010, Journal of Food Protection.
[41] A. Rosenthal,et al. Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice , 2009, Journal of applied microbiology.
[42] J. Pitt,et al. Growth and mycotoxin production by food spoilage fungi under high carbon dioxide and low oxygen atmospheres. , 2009, International journal of food microbiology.
[43] H. Xin,et al. Physicochemical properties and bactericidal efficiency of neutral and acidic electrolyzed water under different storage conditions , 2009 .
[44] M. Pereira,et al. Atividade antimicrobiana e hemolitica do extrato bruto produzido por Bacillus amyloliquefaciens , 2008 .
[45] Yen-Con Hung,et al. Application of electrolyzed water in the food industry , 2008 .
[46] J. Guentzel,et al. Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water. , 2008, Food microbiology.
[47] F. R. F. Jaenisch,et al. Atividade antibacteriana de desinfetantes para uso na produção orgânica de aves , 2007 .
[48] Yi-Cheng Su,et al. Effects of electrolyzed oxidizing water on reducing Listeria monocytogenes contamination on seafood processing surfaces. , 2006, International journal of food microbiology.
[49] J. Frisvad,et al. Byssochlamys: significance of heat resistance and mycotoxin production. , 2006, Advances in experimental medicine and biology.
[50] S. M. Samuel,et al. In vivo and in vitro evaluation of the efficacy of a peracetic acid-based disinfectant for decontamination of acrylic resins. , 2006, Brazilian dental journal.
[51] S. Hsu. Effects of flow rate, temperature and salt concentration on chemical and physical properties of electrolyzed oxidizing water , 2005 .
[52] S. Paik,et al. Efficacy of electrolyzed acid water in reprocessing patient‐used flexible upper endoscopes: Comparison with 2% alkaline glutaraldehyde , 2004, Journal of gastroenterology and hepatology.
[53] P. Randall,et al. Use of measured concentrations of acetic acid vapour to control postharvest decay in d'Anjou pears , 2004 .
[54] Y. Hung,et al. Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. , 2004, International journal of food microbiology.
[55] G. M. F. Aragão,et al. Influencia de diferentes pH do meio de aquecimento na resistencia termica de Neosartorya fischeri isolado do processo produtivo de maca , 2004 .
[56] M. J. Garrido,et al. Inactivation of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes on the surface of tomatoes by neutral electrolyzed water , 2003, Letters in Applied Microbiology.
[57] John S. Novak,et al. Washing and sanitizing raw materials for minimally processed fruit and vegetable products. , 2003 .
[58] K. Itoh,et al. Decontaminative effect of frozen acidic electrolyzed water on lettuce. , 2002, Journal of food protection.
[59] V Tournas,et al. Heat-resistant fungi of importance to the food and beverage industry. , 1994, Critical reviews in microbiology.
[60] J. Pitt,et al. Fungi and Food Spoilage , 1987 .
[61] T. Waldron. Antisepsis disinfection, and sterilization , 1986 .