Literature DB >> 4939271

Observations on the microflora of vacuum packed sliced cooked meat products.

J H Mol, J E Hietbrink, H W Mollen, J van Tinteren.   

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Year:  1971        PMID： 4939271     DOI： 10.1111/j.1365-2672.1971.tb02297.x

Source DB:  PubMed          Journal:  J Appl Bacteriol        ISSN： 0021-8847


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  10 in total

1.  Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7, Salmonella enterica serovar typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham.

Authors:  Jae-Won Ha; Sang-Ryeol Ryu; Dong-Hyun Kang
Journal:  Appl Environ Microbiol       Date:  2012-07-06       Impact factor: 4.792

2.  Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta.

Authors:  G Stanley; K J Shaw; A F Egan
Journal:  Appl Environ Microbiol       Date:  1981-03       Impact factor: 4.792

3.  Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteria.

Authors:  H Korkeala; T Alanko; T Tiusanen
Journal:  Acta Vet Scand       Date:  1992       Impact factor: 1.695

4.  Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.

Authors:  K J Björkroth; H J Korkeala
Journal:  Appl Environ Microbiol       Date:  1997-02       Impact factor: 4.792

5.  Medium for the selective enumeration of lactic acid bacteria from foods.

Authors:  C M Davidson; F Cronin
Journal:  Appl Microbiol       Date:  1973-09

6.  Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions.

Authors:  K J Björkroth; R Geisen; U Schillinger; N Weiss; P De Vos; W H Holzapfel; H J Korkeala; P Vandamme
Journal:  Appl Environ Microbiol       Date:  2000-09       Impact factor: 4.792

7.  Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.

Authors:  K J Björkroth; P Vandamme; H J Korkeala
Journal:  Appl Environ Microbiol       Date:  1998-09       Impact factor: 4.792

8.  Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat products.

Authors:  E Borch; G Molin
Journal:  Antonie Van Leeuwenhoek       Date:  1988       Impact factor: 2.271

9.  Observations on the microbiological flora of canned Parma ham.

Authors:  J Cragg; A V Andrews
Journal:  J Hyg (Lond)       Date:  1973-06

Review 10.  Lactic acid bacteria of meat and meat products.

Authors:  A F Egan
Journal:  Antonie Van Leeuwenhoek       Date:  1983-09       Impact factor: 2.271
  10 in total

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