Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mayra Márquez-González"'
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of Salmonella enterica and Listeria monocytogenes on i
Externí odkaz:
https://doaj.org/article/1603977835cc4d2fa8fab9f7dac409a8
Publikováno v:
International journal of food science. 2022
Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f971e0d98b75ca7caed481c2cfec8752
https://pubmed.ncbi.nlm.nih.gov/35814498
https://pubmed.ncbi.nlm.nih.gov/35814498
Publikováno v:
Microbial Control and Food Preservation ISBN: 9781493975549
Various compounds found in animals possess antimicrobial activity (Board, New methods of food preservation, Springer, New York, 1995; Phoenix et al., Antimicrobial peptides, Wiley-VCH Verlag, GmbH & Co. KGaA, 2013). These innate antimicrobials, known
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70f29d64550ae377119d199ed5efcb5e
https://doi.org/10.1007/978-1-4939-7556-3_4
https://doi.org/10.1007/978-1-4939-7556-3_4
Autor:
Steven C. Ricke, Corliss A. O'Bryan, Alejandro Castillo, Jack A. Neal, Mayra Márquez-González, Elisa Cabrera-Diaz, Philip G. Crandall, Lisa M. Lucia
Publikováno v:
Food Research International. 45:1123-1128
Effectiveness of multiple chemical sanitizers on the reduction of Salmonella spp. and Escherichia coli O157:H7 on spinach was compared. Fresh spinach (Spinacia oleracea) was inoculated with a bacterial suspension containing multiple strains of rifamp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fff229174f7819c61270b3fab347fca
https://doi.org/10.1016/j.foodres.2011.04.011
https://doi.org/10.1016/j.foodres.2011.04.011
This chapter discusses the interventions applied during harvest of different food commodities. Current interventions applied in order to reduce hazards during the harvesting of beef cattle include physical and chemical treatments. Chemical dehairing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b891f10180a95660a2726067892da7a
https://doi.org/10.1128/9781555815936.ch24
https://doi.org/10.1128/9781555815936.ch24
Autor:
Elisa Cabrera-Diaz, Alejandro Castillo, Joseph E. Maxim, Jack A. Neal, Mayra Márquez-González
Publikováno v:
Journal of food protection. 71(12)
The effect of low-dose electron beam (e-beam) radiation on the reduction of Escherichia coli O157:H7 and Salmonella in spinach was studied. Fresh baby spinach (Spinacia oleracea) was inoculated with a bacterial cocktail containing multiple strains of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43155ae6e19dacc141675a375842972b
https://pubmed.ncbi.nlm.nih.gov/19244893
https://pubmed.ncbi.nlm.nih.gov/19244893