83 research outputs found
Atividade antimicrobiana de bactérias ácido-lácticas isoladas de queijos de coalho artesanal e industrial frente a microrganismos indicadores
Full text linkContribution of Humidity to the Lethality of Surface-Attached Heat-Resistant Salmonella during the Thermal Processing of Cooked Ready-to-Eat Roast Beef
Full text linkValidation of pathogen destruction in dry pet foods after production and bagging under simulated industry conditions
Full text linkEfficacy of detergent and quaternary ammonium sanitizer on shiga-toxin producing Escherichia coli (STEC) attached to stainless steel
Full text linkValidation of Time and Temperature Values as Critical Limits for the Control of Escherichia coli O157:H7 during the Production of Fresh Ground Beef
Full text linkReduction of Escherichia coli O157:H7 in Fresh Spinach, Using Lactic Acid Bacteria and Chlorine as a Multihurdle Intervention
Full text linkCompetitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria
Full text linkSurvival During Frozen and Subsequent Refrigerated Storage of Lactobacillus acidophilus Cells as Influenced by the Growth Phase
Full text linkSurvival of Escherichia coli O157:H7 in Bovine Feces over Time under Various Temperature Conditions
Full text link
- …
