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MONOCYTOGENES: 作品数：27被引量：43H指数：3; 导出分析报告; 相关领域：医药卫生轻工技术与工程更多>>; 相关作者：李军张振华葛毅强胡小松陈斌斌更多>>; 相关机构：华中师范大学中国检验检疫科学研究院中国农业科学院中国农业大学更多>>; 相关期刊：《World Journal of Gastrointestinal Pathophysiology》《传染病信息》《Food and Nutrition Sciences》《中国热带医学》更多>>; 相关基金：国家自然科学基金中国博士后科学基金国家高技术研究发展计划更多>>

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期刊=Food and Nutrition Sciences

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Microbial Food Safety Risks Associated with Fresh and Thawed Catfish Fillets during Refrigerated Storage: 《Food and Nutrition Sciences》2018年第11期1261-1272,共12页Thao T. H. Nguyen Achyut Adhikari Debanjana Bhattacharya Vijay S. Chhetri Karuna Kharel; Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria,...; 关键词：Microbial Growth CATFISH FILLETS Refrigerated Storage LISTERIA MONOCYTOGENES CLOSTRIDIUM sporogenes

Use of Bacteriocin Producing <i>Lactococcus lactis</i>subsp. <i>lactis</i>LABW4 to Prevent <i>Listeria monocytogenes</i>Induced Spoilage of Meat被引量：1: 《Food and Nutrition Sciences》2014年第22期2115-2123,共9页Soma Barman Ranjan Ghosh Narayan C. Mandal; A bacteriocin producing strain of Lactococcus lactis subsp. lactis LABW4 was isolated from naturally fermented milk product which exhibited strong antibacterial activity against Listeria monocytogenes MTCC657, a food ...; 关键词：Lactic Acid Bacteria BACTERIOCIN SPOILAGE of MEAT Listeria MONOCYTOGENES Lactate dehydrogenase

Survival of <i>Listeria monocytogenes</i>during Frying of Chicken Burger Patties被引量：3: 《Food and Nutrition Sciences》2011年第5期471-475,共5页Woan Chwen Wong Chai Fung Pui Tuan Zainazor Tuan Chilek Ahmad Noorlis John Yew Huat Tang Yoshitsugu Nakaguchi Mitsuaki Nishibuchi Son Radu; This study was aimed to determine sufficient frying time to reduce the number of Listeria monocytogenes present in chicken burger patties to non-detectable level which is fit for human consumption. Commercially availa...; 关键词：Listeria MONOCYTOGENES SURVIVAL FRYING CHICKEN Burger PATTIES

Effects of Sodium Lactate on the Survival of <i>Listeria Monocytogenes</i>, <i>Escherichia coli</i>O157:H7, and <i>Salmonella</i>spp. in Cooked Ham at Refrigerated and Abuse Temperatures被引量：1: 《Food and Nutrition Sciences》2011年第5期464-470,共7页Cheng-An Hwang Shiowshuh Sheen Vijay Juneja; The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157: H7, and Salmonella spp. in cooked ham during storage at refrigerated and abus...; 关键词：Ham Lactate LISTERIA MONOCYTOGENES Escherichia Coli O157: H7 SALMONELLA spp.

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