Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.

[1]  D. Bravo,et al.  High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. , 2012, Meat science.

[2]  V. Heinz,et al.  Quality considerations with high pressure processing of fresh and value added meat products. , 2012, Meat science.

[3]  D. Bravo,et al.  Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon , 2012 .

[4]  S. Bover-Cid,et al.  High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes. , 2012, International journal of food microbiology.

[5]  J. Calzada,et al.  Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets , 2012 .

[6]  J. Calzada,et al.  Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets. , 2012, Meat science.

[7]  Jiyong Park,et al.  High Pressure Treatments of Soybean and Soybean Products , 2011 .

[8]  Miguel Prieto,et al.  Microbiological food safety assessment of high hydrostatic pressure processing: A review , 2011 .

[9]  Efsa Journal,et al.  European Food Safety Authority, European Centre for Disease Prevention and Control; The European Union Summary Report on Trends and Sources of Zoonoses, Zoonotic Agents and Food-borne Outbreaks in 2009 , 2011 .

[10]  A. Sancho,et al.  Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio , 2011 .

[11]  M. Nuñez,et al.  Bactericidal activity of lactoferrin and its amidated and pepsin-digested derivatives against Pseudomonas fluorescens in ground beef and meat fractions. , 2009, Journal of food protection.

[12]  T. Labuza,et al.  Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth. , 2008, International journal of food microbiology.

[13]  J. Arqués,et al.  Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system , 2008 .

[14]  R. Holley,et al.  Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters. , 2007, International journal of food microbiology.

[15]  C. Michiels,et al.  Sensitisation of Escherichia coli to antibacterial peptides and enzymes by high-pressure homogenisation. , 2005, International journal of food microbiology.

[16]  A. Aertsen,et al.  Induction of Oxidative Stress by High Hydrostatic Pressure in Escherichia coli , 2005, Applied and Environmental Microbiology.

[17]  L. Vannini,et al.  Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase. , 2004, International journal of food microbiology.

[18]  Visalsok Touch,et al.  Effects of a lactoperoxidase-thiocyanate-hydrogen peroxide system on Salmonella enteritidis in animal or vegetable foods. , 2004, International journal of food microbiology.

[19]  M. Kennedy,et al.  Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system. , 2004, International journal of food microbiology.

[20]  C. Michiels,et al.  The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria. , 2003, International journal of food microbiology.

[21]  J. Monfort,et al.  Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage , 2002 .

[22]  B. Masschalck,et al.  High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin. , 2001, International journal of food microbiology.

[23]  C. Garcı́a-Graells,et al.  Inactivation of Escherichia coli andListeria innocua in Milk by Combined Treatment with High Hydrostatic Pressure and the Lactoperoxidase System , 2000, Applied and Environmental Microbiology.

[24]  A. Naidu.  Natural food antimicrobial systems , 2000 .

[25]  J. McLay,et al.  Use of a ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus in red meat. , 2000, International journal of food microbiology.

[26]  L. Leistner,et al.  Basic aspects of food preservation by hurdle technology. , 2000, International journal of food microbiology.

[27]  T. Robinson,et al.  Variation in Resistance of Natural Isolates ofEscherichia coli O157 to High Hydrostatic Pressure, Mild Heat, and Other Stresses , 1999, Applied and Environmental Microbiology.

[28]  P. Gaya,et al.  Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk. , 1998, International journal of food microbiology.

[29]  C. Michiels,et al.  High-Pressure Transient Sensitization of Escherichia coli to Lysozyme and Nisin by Disruption of Outer-Membrane Permeability. , 1996, Journal of food protection.

[30]  E. H. Marth,et al.  Inhibition and inactivation of Listeria monocytogenes by the lactoperoxidase system in raw milk, buffer or a semi-synthetic medium. , 1990 .

[31]  K. Schray,et al.  Inhibition and inactivation of liver aldolase , 1981 .

[32]  Robert E. Childs,et al.  Peroxidase from Human Cervical Mucus , 1976 .