Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Liangting Shao"'
Publikováno v:
Gut Microbes, Vol 15, Iss 1 (2023)
ABSTRACTSalmonella Enteritidis is a foodborne enteric pathogen that infects humans and animals, utilizing complex survival strategies. Bacterial small RNA (sRNA) plays an important role in these strategies. However, the virulence regulatory network o
Externí odkaz:
https://doaj.org/article/516816305b64483699c80eee059b0d8f
Publikováno v:
Trends in Food Science & Technology. 118:822-832
Background Microbial meat spoilage is responsible for huge losses during production, distribution, and storage of meat products, accounting for approximately 21% of total food losses. A thorough understanding of the characteristics of microorganisms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3710aa9c2d74deb434afcac962d91dd1
https://doi.org/10.1016/j.tifs.2021.11.007
https://doi.org/10.1016/j.tifs.2021.11.007
Publikováno v:
Food Chemistry. 424:136365
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cd0851c2962ed6e9ba5f24c01740e04
https://doi.org/10.1016/j.foodchem.2023.136365
https://doi.org/10.1016/j.foodchem.2023.136365
Publikováno v:
Food Chemistry. 410:135457
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90e1d8bde0726ef0c7be817018064f36
https://doi.org/10.1016/j.foodchem.2023.135457
https://doi.org/10.1016/j.foodchem.2023.135457
Publikováno v:
Journal of food scienceREFERENCES. 86(12)
Sodium hypochlorite (NaClO) has been widely used at 100 ppm concentration during poultry slaughter to reduce carcass microorganism loads. However, its use in poultry processing is restricted owing to the potential risks of disinfection by-products (D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9667e8c5153dd1847ff1ada7a2c92ebe
https://pubmed.ncbi.nlm.nih.gov/34921415
https://pubmed.ncbi.nlm.nih.gov/34921415
Publikováno v:
LWT. 162:113470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2172c00c3323ed88849ab245d90c9e7a
https://doi.org/10.1016/j.lwt.2022.113470
https://doi.org/10.1016/j.lwt.2022.113470
Publikováno v:
Ultrasonics Sonochemistry. 69:105269
Biofilm formation by foodborne pathogens on food processing surfaces has contributed to numerous disease outbreaks and food recalls. We evaluated the following strategies for elimination of mature biofilm formed by Staphylococcus aureus and Salmonell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7de9d7a08f9457f8b76437dddc3bf59
https://doi.org/10.1016/j.ultsonch.2020.105269
https://doi.org/10.1016/j.ultsonch.2020.105269
Publikováno v:
Shipin Kexue, Vol 44, Iss 18, Pp 102-109 (2023)
In this study, the physiology, biochemistry, safety and functional properties of Staphylococcus used as a starter culture were analyzed. Among the 33 strains of Staphylococcus, 11 tested positive for catalase and negative for hydrogen sulfide and the
Externí odkaz:
https://doaj.org/article/1e858db404ba4ed6aef6b471c2d1e859