Effect of the homogenization technique on the enumeration of psychrotrophic bacteria in food absorbent pads.

[1]  F. Domingues,et al.  Control microbial growth on fresh chicken meat using pinosylvin inclusion complexes based packaging absorbent pads , 2018 .

[2]  X. Ren,et al.  Absorbent Pads Containing N-Halamine Compound for Potential Antimicrobial Use for Chicken Breast and Ground Chicken. , 2018, Journal of agricultural and food chemistry.

[3]  X. Ren,et al.  Efficacy of N-halamine compound on reduction of microorganisms in absorbent food pads of raw beef , 2018 .

[4]  J. Böllmann,et al.  The precision of bacterial quantification techniques on different kinds of environmental samples and the effect of ultrasonic treatment. , 2016, Journal of microbiological methods.

[5]  B. Kılınç,et al.  Effect of absorbent pads containing black seed or rosemary oils on the shelf life of sardine [Sardina pilchardus (Walbaum, 1792)] fillets , 2016 .

[6]  Shilpa S. Samant,et al.  Sensory impact of chemical and natural antimicrobials on poultry products: a review. , 2015, Poultry science.

[7]  G. Nychas,et al.  Attachment and biofilm formation by foodborne bacteria in meat processing environments: causes, implications, role of bacterial interactions and control by alternative novel methods. , 2014, Meat science.

[8]  Magdalena Kutnik,et al.  Methods for Recovering Microorganisms from Solid Surfaces Used in the Food Industry: A Review of the Literature , 2013, International journal of environmental research and public health.

[9]  P. Picouet,et al.  Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials , 2012 .

[10]  R. P. Ross,et al.  Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. , 2011, International journal of food microbiology.

[11]  Á. Belák,et al.  Molecular analysis of poultry meat spoiling microbiota and heterogeneity of their proteolytic and lipolytic enzyme activities , 2011 .

[12]  S. Flint,et al.  Thermophilic bacilli and their importance in dairy processing. , 2010, International journal of food microbiology.

[13]  Pierre Picouet,et al.  Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat. , 2010, Journal of food protection.

[14]  J. Björkroth,et al.  Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products , 2010 .

[15]  G. Rodrick,et al.  Effects of packaging systems on the natural microflora and acceptability of chicken breast meat. , 2006, Poultry science.

[16]  M. Balsamo,et al.  Comparison of disruption procedures for enumeration of activated sludge floc bacteria by flow cytometry , 2006, Cytometry. Part B, Clinical cytometry.

[17]  J. M. Jay.  A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products. , 2002, Journal of food protection.

[18]  Paola Appendini,et al.  Review of antimicrobial food packaging , 2002 .

[19]  R. Seidler,et al.  Evaluation of Methods for Sampling, Recovery, and Enumeration of Bacteria Applied to the Phylloplane , 1991, Applied and environmental microbiology.

[20]  E. H. Marth,et al.  Listeria monocytogenes--threat to a safe food supply: a review. , 1990, Journal of dairy science.

[21]  J. P. A. Júnior,et al.  Production of biofilm by Listeria monocytogenes in different materials and temperatures , 2014 .

[22]  C. James,et al.  2 – Drip production in meat refrigeration , 2002 .

[23]  G. Gagnon,et al.  An efficient biofilm removal method for bacterial cells exposed to drinking water , 1999 .

[24]  J. M. Jay.  The tentative recognition of psychrotrophic Gram-negative bacteria in 48 h by their surface growth at 10°C , 1987 .