101
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Chemical Reactions in Food Systems at High Hydrostatic Pressure. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9087-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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102
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Feng Y, Ye K, Wang H, Sun Y, Xu X, Liu D, Zhou G. Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck. J Food Prot 2014; 77:1142-7. [PMID: 24988020 DOI: 10.4315/0362-028x.jfp-13-386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine the impact of high hydrostatic pressure (HHP) treatment on microbial communities in Chinese water-boiled salted duck (CWBSD) and the synergistic effect of HHP and mild heat treatment. In this work, the bacterial diversity was evaluated by using both a culture-dependent method and denaturing gradient gel electrophoresis. The total aerobic bacterial counts in pressure-treated samples were significantly lower than those in controls, which indicated that HHP could extend the shelf life of CWBSD. Weissella hellenica and Enterobacteriaceae, the predominant bacteria found in CWBSD, were not detected after HHP treatment. On the other hand, Staphylococcus spp. and Bacillus spp. became the predominant bacteria in HHP-treated samples. Moreover, the inhibitory effect was greater at 400 MPa than at 200 MPa combined with mild heat at 40°C. This study investigated the diversity of bacteria in HHP-treated CWBSD, and the information derived from this research may help to understand the bacterial ecology and develop effective HHP treatments to extend the shelf life of CWBSD.
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Affiliation(s)
- Yulin Feng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yi Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dengyong Liu
- Food Science Research Institute, Bohai University, Jinzhou, Liaoning 121013, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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103
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Barbosa-Cánovas GV, Medina-Meza I, Candoğan K, Bermúdez-Aguirre D. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. Meat Sci 2014; 98:420-34. [PMID: 25060584 DOI: 10.1016/j.meatsci.2014.06.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 11/29/2022]
Abstract
Conventional thermal processes have been very reliable in offering safe sterilized meat products, but some of those products are of questionable overall quality. Flavor, aroma, and texture, among other attributes, are significantly affected during such processes. To improve those quality attributes, alternative approaches to sterilizing meat and meat products have been explored in the last few years. Most of the new strategies for sterilizing meat products rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as the FDA. Additional work needs to be done in order for these technologies to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies for sterilizing meat include pressure assisted thermal sterilization (PATS), microwaves, and advanced retorting. This review deals with fundamental and applied aspects of these new and very promising approaches to sterilization of meat products.
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Affiliation(s)
- Gustavo V Barbosa-Cánovas
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States.
| | - Ilce Medina-Meza
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States
| | - Kezban Candoğan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı Campus, Ankara 06110, Turkey
| | - Daniela Bermúdez-Aguirre
- Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99163, United States
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104
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Hereu A, Dalgaard P, Garriga M, Aymerich T, Bover-Cid S. Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa. Int J Food Microbiol 2014; 186:84-94. [PMID: 25016207 DOI: 10.1016/j.ijfoodmicro.2014.06.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 04/09/2014] [Accepted: 06/21/2014] [Indexed: 11/28/2022]
Abstract
Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the growth kinetics of surviving cells during the subsequent storage of products. Therefore, we characterised the growth of L. monocytogenes in sliced cooked meat products after a pressurization treatment. Two inoculum levels (10(7) or 10(4) CFU/g) and two physiological states before pressurization (freeze-stressed or cold-adapted) were evaluated. Samples of cooked ham and mortadella were inoculated, high pressure processed (400 MPa, 5 min) and subsequently stored at 4, 8 and 12 °C. The Logistic model with delay was used to estimate lag phase (λ) and maximum specific growth rate (μmax) values from the obtained growth curves. The effect of storage temperature on μmax and λ was modelled using the Ratkowsky square root model and the relative lag time (RLT) concept. Compared with cold-adapted cells the freeze-stressed cells were more pressure-resistant and showed a much longer lag phase during growth after the pressure treatment. Interestingly, for high-pressure inactivation and subsequent growth, the time to achieve a concentration of L. monocytogenes 100-fold (2-log) higher than the cell concentration prior to the pressure treatment was similar for the two studied physiological states of the inoculum. Two secondary models were necessary to describe the different growth behaviour of L. monocytogenes on ready-to-eat cooked ham (lean product) and mortadella (fatty product). This supported the need of a product-oriented approach to assess growth after high pressure processing. The performance of the developed predictive models for the growth of L. monocytogenes in high-pressure processed cooked ham and mortadella was evaluated by comparison with available data from the literature and by using the Acceptable Simulation Zone approach. Overall, 91% of the relative errors fell into the Acceptable Simulation Zone.
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Affiliation(s)
- A Hereu
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain
| | - P Dalgaard
- Technical University of Denmark (DTU), National Food Institute, Soltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark
| | - M Garriga
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain
| | - T Aymerich
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain
| | - S Bover-Cid
- IRTA, Food Safety Programme, Finca Camps i Armet s/n, E-17121, Spain.
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105
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Lerasle M, Guillou S, Simonin H, Anthoine V, Chéret R, Federighi M, Membré JM. Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: effect of various high pressure treatments and potassium lactate concentrations. Int J Food Microbiol 2014; 186:74-83. [PMID: 25016206 DOI: 10.1016/j.ijfoodmicro.2014.06.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 04/23/2014] [Accepted: 06/22/2014] [Indexed: 11/18/2022]
Abstract
The objective of this study was to develop a probabilistic model in order to determine the contamination level of Salmonella and Listeria monocytogenes in ready-to-cook poultry meat, after a high pressure (HP) treatment. The model included four steps: i) Reception of raw meat materials, mincing and mixing meat, ii) Partitioning and packaging into 200-g modified atmosphere packs, iii) High pressure treatment of the meat, and iv) Storage in chilled conditions until the end of the shelf-life. The model excluded the cooking step and consumption at consumer's home as cooking practices and heating times are highly variable. The initial contamination level of Salmonella and L. monocytogenes was determined using data collected in meat primary processing plants. The effect of HP treatment and potassium lactate on microbial reduction was assessed in minced meat, using a full factorial design with three high pressure treatments (200, 350 and 500 MPa), three holding times (2, 8 and 14 min) and two potassium lactate concentrations (0 or 1.8% w/w). The inactivation curves fitted with a Weibull model highlighted that the inactivation rate was significantly dependent on the HP treatment. From the literature, it was established that Salmonella was not able to grow in the presence of lactate, under modified atmosphere and chilled conditions whereas the growth of L. monocytogenes was determined using an existing model validated in poultry (available in Seafood Spoilage and Safety Predictor software, V. 3.1). Once implemented in the Excel add-in @Risk, the model was run using Monte Carlo simulation. The probability distribution of contamination levels was determined for various scenarios. For an average scenario such as an HP treatment of 350 MPa for 8 min, of 200 g minced meat containing 1.8% lactate (pH 6.1; aw 0.96), conditioned under 50% CO2, the prevalence rate of Salmonella and L. monocytogenes, after a 20-day storage at 6 °C was estimated to be 4.1% and 7.1%, respectively. The contamination level was low considering that the product is going to be cooked by the consumer afterwards: the 99th percentile of the distribution was equal to -2.3log cfu/g for Salmonella and 0.5log cfu/g for L. monocytogenes. More generally, the model developed here from raw material reception up to the end of the shelf-life enables to recommend combinations of HP treatment and lactate formulation to guarantee an acceptable microbial concentration before cooking.
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Affiliation(s)
- M Lerasle
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | - S Guillou
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France.
| | - H Simonin
- UMR Procédés Alimentaires et Microbiologiques, équipe PBM, Agrosup Dijon, France; Université de Bourgogne, Dijon, France
| | - V Anthoine
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | | | - M Federighi
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
| | - J-M Membré
- Lunam Université, Oniris, Nantes, France; INRA, UMR1014 SECALIM, Nantes, France
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106
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Lerasle M, Federighi M, Simonin H, Anthoine V, Rezé S, Chéret R, Guillou S. Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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107
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Makarov C, Cohen V, Raz-Pasteur A, Gotman I. In vitro elution of vancomycin from biodegradable osteoconductive calcium phosphate-polycaprolactone composite beads for treatment of osteomyelitis. Eur J Pharm Sci 2014; 62:49-56. [PMID: 24859314 DOI: 10.1016/j.ejps.2014.05.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/11/2014] [Accepted: 05/11/2014] [Indexed: 01/05/2023]
Abstract
In this work, osteoconductive composite materials comprising a large volume fraction of a bioresorbable calcium phosphate ceramic (CaP) and a smaller amount of a polycaprolactone polymer (PCL) were studied as a degradable antibiotic carrier material for treatment of osteomyelitis. Beads loaded with 1 and 4wt.% vancomycin were prepared by admixing dissolved drug to an in situ synthesized dicalcium phosphate (DCP)-PCL or solution-mixed beta-tricalcium phosphate (βTCP)-PCL composite powder followed by high pressure consolidation of the blend at room temperature. Vancomycin release was measured in phosphate-buffered saline (PBS) at 37°C. All the beads gradually released the drug over the period of 4-11weeks, depending on the composite matrix homogeneity and porosity. Mathematical modeling using the Peppas equation showed that vancomycin elution was diffusion controlled. The stability of the antibiotic after high pressure application at room temperature was demonstrated by high-performance liquid chromatography-mass spectrometry (HPLC-MS) studies and MIC testing. The preservation of the structure and activity of vancomycin during the processing of composite beads and its sustained in vitro release profile suggest that high pressure consolidated CaP-PCL beads may be useful in the treatment of chronic bone infections as resorbable delivery vehicles of vancomycin and even of thermally unstable drug substances.
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Affiliation(s)
- C Makarov
- Department of Materials Science and Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
| | - V Cohen
- Department of Materials Science and Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
| | - A Raz-Pasteur
- Rambam Health Care Campus and Faculty of Medicine, Technion, Haifa 31096, Israel
| | - I Gotman
- Department of Materials Science and Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
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108
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Scheinberg JA, Svoboda AL, Cutter CN. High-pressure processing and boiling water treatments for reducing Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Staphylococcus aureus during beef jerky processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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109
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Tomasula PM, Renye JA, Van Hekken DL, Tunick MH, Kwoczak R, Toht M, Leggett LN, Luchansky JB, Porto-Fett ACS, Phillips JG. Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. J Dairy Sci 2014; 97:1281-95. [PMID: 24440267 DOI: 10.3168/jds.2013-7538] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Accepted: 11/28/2013] [Indexed: 11/19/2022]
Abstract
The effect of high-hydrostatic-pressure processing (HPP) on the survival of a 5-strain rifampicin-resistant cocktail of Listeria monocytogenes in Queso Fresco (QF) was evaluated as a postpackaging intervention. Queso Fresco was made using pasteurized, homogenized milk, and was starter-free and not pressed. In phase 1, QF slices (12.7 × 7.6 × 1 cm), weighing from 52 to 66 g, were surface inoculated with L. monocytogenes (ca. 5.0 log10 cfu/g) and individually double vacuum packaged. The slices were then warmed to either 20 or 40°C and HPP treated at 200, 400, and 600 MPa for hold times of 5, 10, 15, or 20 min. Treatment at 600 MPa was most effective in reducing L. monocytogenes to below the detection level of 0.91 log10 cfu/g at all hold times and temperatures. High-hydrostatic-pressure processing at 40°C, 400 MPa, and hold time ≥ 15 min was effective but resulted in wheying-off and textural changes. In phase 2, L. monocytogenes was inoculated either on the slices (ca. 5.0 log10 cfu/g; ON) or in the curds (ca. 7.0 log10 cfu/g; IN) before the cheese block was formed and sliced. The slices were treated at 20°C and 600 MPa at hold times of 3, 10, and 20 min, and then stored at 4 and 10°C for 60 d. For both treatments, L. monocytogenes became less resistant to pressure as hold time increased, with greater percentages of injured cells at 3 and 10 min than at 20 min, at which the lethality of the process increased. For the IN treatment, with hold times of 3 and 10 min, growth of L. monocytogenes increased the first week of storage, but was delayed for 1 wk, with a hold time of 20 min. Longer lag times in growth of L. monocytogenes during storage at 4°C were observed for the ON treatment at hold times of 10 and 20 min, indicating that the IN treatment may have provided a more protective environment with less injury to the cells than the ON treatment. Similarly, HPP treatment for 10 min followed by storage at 4°C was the best method for suppressing the growth of the endogenous microflora with bacterial counts remaining below the level of detection for 2 out of the 3 QF samples for up to 84 d. Lag times in growth were not observed during storage of QF at 10°C. Although HPP reduced L. monocytogenes immediately after processing, a second preservation technique is necessary to control growth of L. monocytogenes during cold storage. However, the results also showed that HPP would be effective for slowing the growth of microorganisms that can shorten the shelf life of QF.
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Affiliation(s)
- P M Tomasula
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038.
| | - J A Renye
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - D L Van Hekken
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M H Tunick
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - R Kwoczak
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | - M Toht
- Dairy and Functional Foods Research Unit, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
| | | | - J B Luchansky
- Food Safety and Intervention Technologies Research Unit, and
| | | | - J G Phillips
- Office of the Area Director, United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038
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110
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Khan MA, Ali S, Abid M, Ahmad H, Zhang L, Tume RK, Zhou G. Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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111
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Corona E, García-Pérez J, Mulet A, Benedito J. Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage. Meat Sci 2013; 95:389-95. [DOI: 10.1016/j.meatsci.2013.05.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Revised: 03/26/2013] [Accepted: 05/10/2013] [Indexed: 11/25/2022]
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112
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Bekhit AEDA, Hopkins DL, Fahri FT, Ponnampalam EN. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. Compr Rev Food Sci Food Saf 2013; 12:565-597. [DOI: 10.1111/1541-4337.12027] [Citation(s) in RCA: 147] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Accepted: 06/06/2013] [Indexed: 01/12/2023]
Affiliation(s)
| | - David L. Hopkins
- NSW Dept. of Primary Industries; Centre for Red Meat and Sheep Development; PO Box 129; Cowra; NSW; Australia
| | - Fahri T. Fahri
- Australian Meat Processor Corp. Ltd., 460 Pacific Highway; St Leonards; NSW 2065; Australia
| | - Eric N. Ponnampalam
- Future Farming Systems Research Div.; Dept. of Primary Industries; Werribee; Victoria 3030; Australia
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113
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Inactivation of Escherichia coli O157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.043] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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114
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Duranton F, Guillou S, Simonin H, Chéret R, de Lamballerie M. Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.08.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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