Differences in pressure tolerance of Listeria monocytogenes strains are not correlated with other stress tolerances and are not based on differences in CtsR.

[1]  Haiqiang Chen,et al.  Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters. , 2008, International journal of food microbiology.

[2]  H. Neetoo,et al.  Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. , 2008, International journal of food microbiology.

[3]  Haiqiang Chen,et al.  Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment. , 2008, International journal of food microbiology.

[4]  H. Korkeala,et al.  Acid and heat tolerance of persistent and nonpersistent Listeria monocytogenes food plant strains , 2007, Letters in applied microbiology.

[5]  J. Marcy,et al.  High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice. , 2007, Journal of food protection.

[6]  Haiqiang Chen Temperature-assisted pressure inactivation of Listeria monocytogenes in turkey breast meat. , 2007, International journal of food microbiology.

[7]  J. Sofos,et al.  Growth and stress resistance variation in culture broth among Listeria monocytogenes strains of various serotypes and origins. , 2006, Journal of food protection.

[8]  K. Kniel,et al.  Characterization of a spontaneous, pressure-tolerant Listeria monocytogenes Scott A ctsR deletion mutant. , 2006, Foodborne pathogens and disease.

[9]  D. O'beirne,et al.  Variation among strains of Listeria monocytogenes: differences in survival on packaged vegetables and in response to heat and acid conditions , 2005 .

[10]  M. Wiedmann,et al.  Listeria monocytogenes Isolates from Foods and Humans Form Distinct but Overlapping Populations , 2004, Applied and Environmental Microbiology.

[11]  A. Yousef,et al.  Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances. , 2003, Journal of food protection.

[12]  D. Hoover,et al.  Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669. , 2003, International journal of food microbiology.

[13]  C. Hill,et al.  The CtsR regulator of Listeria monocytogenes contains a variant glycine repeat region that affects piezotolerance, stress resistance, motility and virulence , 2003, Molecular microbiology.

[14]  K. Karatzas,et al.  Characterization of a Listeria monocytogenes Scott A Isolate with High Tolerance towards High Hydrostatic Pressure , 2002, Applied and Environmental Microbiology.

[15]  R B Tompkin,et al.  Control of Listeria monocytogenes in the food-processing environment. , 2002, Journal of food protection.

[16]  C. Pascual,et al.  Variation in Resistance to High Hydrostatic Pressure andrpoS Heterogeneity in Natural Isolates ofEscherichia coli O157:H7 , 2001, Applied and Environmental Microbiology.

[17]  G. Dykes,et al.  Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin. , 2000, International journal of food microbiology.

[18]  C. Dunne,et al.  Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens , 1999, Applied and Environmental Microbiology.

[19]  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.

[20]  R. Simpson,et al.  The resistance ofListeria monocytogenesto high hydrostatic pressure in foods , 1997 .

[21]  D. Farkas,et al.  Response of Listeria monocytogenes and Vibrio parahaemolyticus to High Hydrostatic Pressure , 1991 .

[22]  J. Tramer,et al.  Estimation of nisin in foods , 1964 .