Survival of Escherichia coli O157:H7 after application of lactic acid bacteria.
暂无分享,去创建一个
[1] M. P. Mokoena. Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review , 2017, Molecules.
[2] Apolinaria García,et al. Biofilm Forming Lactobacillus: New Challenges for the Development of Probiotics , 2016, Microorganisms.
[3] L. Wilson,et al. Current Trends in Food Safety Practices for Small-scale Growers in the Midwest , 2015 .
[4] U. Römling,et al. Biofilm formation by enteric pathogens and its role in plant colonization and persistence , 2014, Microbial biotechnology.
[5] T. Zendo,et al. Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications , 2014, Microbial Cell Factories.
[6] L. Jacxsens,et al. Microbiological contamination linked to implementation of good agricultural practices in the production of organic lettuce in Southern Brazil , 2014 .
[7] S. Ricke,et al. Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce. , 2012, Journal of food science.
[8] A. Penna,et al. Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications , 2012, Food Engineering Reviews.
[9] S. Ricke,et al. Electrostatic sprays of food-grade acids and plant extracts are more effective than conventional sprays in decontaminating Salmonella Typhimurium on spinach. , 2010, Journal of food science.
[10] P. Cooke,et al. Escherichia coli O157:H7 biofilm formation on Romaine lettuce and spinach leaf surfaces reduces efficacy of irradiation and sodium hypochlorite washes. , 2010, Journal of food science.
[11] C W Hedberg,et al. The growing burden of foodborne outbreaks due to contaminated fresh produce: risks and opportunities , 2009, Epidemiology and Infection.
[12] A. Ponce,et al. PRELIMINARY CHARACTERIZATION OF BACTERIOCIN-LIKE SUBSTANCES FROM LACTIC ACID BACTERIA ISOLATED FROM ORGANIC LEAFY VEGETABLES , 2008 .
[13] L. Beuchat. MANAGING FOOD SAFETY RISKS IN THE FRESH-CUT INDUSTRY , 2007 .
[14] C. Belfiore,et al. Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators. , 2007, Food microbiology.
[15] S. Law,et al. Electrostatic sprays for sunless tanning of the human body , 2006, IEEE Transactions on Industry Applications.
[16] Z. Yuksekdag,et al. Determination of the bacteriocin-like substances produced by some lactic acid bacteria isolated from Turkish dairy products , 2005 .
[17] M. Miller,et al. Reduction of Escherichia coli O157:H7 and Salmonella in ground beef using lactic acid bacteria and the impact on sensory properties. , 2005, Journal of food protection.
[18] E. Solomon,et al. Persistence of Escherichia coli O157:H7 on lettuce plants following spray irrigation with contaminated water. , 2003, Journal of food protection.
[19] P S Hayes,et al. An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption. , 1998, The Journal of infectious diseases.
[20] L. Beuchat,et al. Survival and growth of Escherichia coli O157:H7 on salad vegetables , 1993, Applied and environmental microbiology.
[21] G. C. Scott,et al. A review of the performance of electrostatically charged rotary atomisers on different crops , 1984 .
[22] L. Gould,et al. Surveillance for foodborne disease outbreaks – United States, 2012 : annual report , 2014 .
[23] J. Brooks,et al. Reduction of Escherichia coli OI57:H7 in fresh spinach using Bovamine® meat cultures as a post-harvest intervention and its impact on sensory properties. , 2009 .
[24] L. Beuchat. Vectors and conditions for preharvest contamination of fruits and vegetables with pathogens capable of causing enteric diseases , 2006 .
[25] Jason D. Ellis,et al. Assessing on-farm food handling practices of Iowa-grown produce and eggs in regard to food safety , 2005 .