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Anagnostopoulos DA, Parlapani FF, Tsara E, Eirinaki MG, Kokioumi D, Ampatzidou E, Boziaris IS. Effect of Physicochemical Characteristics and Storage Atmosphere on Microbiological Stability and Shelf-Life of Minimally Processed European Sea Bass (Dicentrarchus labrax) Fillets. Foods 2023; 12:foods12061145. [PMID: 36981071 PMCID: PMC10048387 DOI: 10.3390/foods12061145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
The aim of the present work was to evaluate the effect of various hurdles such as aw and pH as well as the storage atmosphere on the microbiological and sensory changes of minimally processed (lightly brined or marinated with acetic or citric acid) European sea bass (Dicentrarchus labrax) fillets. The results indicated that the shelf-life of brined fillets stored aerobically was 6 d while that of vacuum and MAP-stored was 12 d, since a reduced growth rate of spoilage bacteria was recorded. The physicochemical characteristics such as aw and water phase salt (WPS) were not considerably changed, while the oxygen levels into the packages ensure the microbiological safety of the product. The fillets marinated with acetic acid exhibited a longer shelf-life at 30 and 40 d under aerobic and reduced oxygen conditions, respectively, while the products marinated with citric acid were at 25 and 35 d respectively. A low pH resulted in reduced or even limited microbial levels, especially for the fillets marinated with acetic acid; something that ensures microbiological safety as well. The low or limited microbial levels in conjugation with the sensory attributes indicated that spoilage may be due to other mechanisms such as autolysis rather than microbial activity. Overall, the present work highlights the potential for further research and development of minimally processed, microbiologically safe and stable with extended shelf-life value added seafood to satisfy the corresponding consumer demands.
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Affiliation(s)
- Dimitrios A. Anagnostopoulos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Foteini F. Parlapani
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Evangelia Tsara
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Maria G. Eirinaki
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | - Despoina Kokioumi
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
| | | | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fytokou Street, 38446 Volos, Greece
- Correspondence: ; Tel.: +30-24210-93153
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2
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Wiernasz N, Gigout F, Cardinal M, Cornet J, Rohloff J, Courcoux P, Vigneau E, Skírnisdottír S, Passerini D, Pilet MF, Leroi F. Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products. Foods 2021; 10:foods10112517. [PMID: 34828798 PMCID: PMC8623285 DOI: 10.3390/foods10112517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/07/2021] [Accepted: 10/11/2021] [Indexed: 01/02/2023] Open
Abstract
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.
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Affiliation(s)
- Norman Wiernasz
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
- UMR 1014, Secalim, INRAE, Oniris, 44307 Nantes, France;
| | - Frédérique Gigout
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Mireille Cardinal
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Josiane Cornet
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | - Jens Rohloff
- NTNU, Department of Biology, 7491 Trondheim, Norway;
| | | | | | - Sigurlaug Skírnisdottír
- Matıs, Research and Innovation, Exploitation and Utilization of Genetic Resources, 101-155 Reykjavik, Iceland;
| | - Delphine Passerini
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
| | | | - Françoise Leroi
- IFREMER, BRM, EM3B Laboratory, F-44300 Nantes, France; (N.W.); (F.G.); (M.C.); (J.C.); (D.P.)
- Correspondence:
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3
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Tsogas A, Vatavali K, Dimitriou E, Badeka A, Kontakos S, Kontominas MG. Combined effect of light salting and vacuum packaging on the microbiological, chemical, and sensory attributes of mullet fillets (
Mugil cephalus
) during refrigerated and frozen/refrigerated storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- A. Tsogas
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - K. Vatavali
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - E. Dimitriou
- Directorate of Fishing, Prefecture of Western Greece Messologhi Greece
| | - A. Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
| | - S. Kontakos
- Department of Social Administration and Political Science Democritus University of Thrace Komotini Greece
| | - M. G. Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry University of Ioannina Ioannina Greece
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4
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Verdos GI, Makrigiannis A, Tsigaras E, Boziaris IS. Survival of food‐borne bacterial pathogens in traditional Mediterranean anchovy products. J Food Saf 2019. [DOI: 10.1111/jfs.12576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- George I. Verdos
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
| | - Alexandros Makrigiannis
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
| | - Evagelos Tsigaras
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
| | - Ioannis S. Boziaris
- Laboratory of Marketing and Technology of Aquatic Products and Foods, Department of Ichthyology and Aquatic EnvironmentSchool of Agricultural Sciences, University of Thessaly Volos Greece
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5
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da Costa WKA, de Souza GT, Brandão LR, de Lima RC, Garcia EF, dos Santos Lima M, de Souza EL, Saarela M, Magnani M. Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. Food Res Int 2018; 108:172-182. [DOI: 10.1016/j.foodres.2018.03.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Revised: 03/13/2018] [Accepted: 03/15/2018] [Indexed: 12/29/2022]
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6
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Fujii T, Kyoui D, Takahashi H, Kuda T, Kimura B, Washizu Y, Emoto E, Hiramoto T. Pyrosequencing analysis of the microbiota of kusaya gravy obtained from Izu Islands. Int J Food Microbiol 2016; 238:320-325. [DOI: 10.1016/j.ijfoodmicro.2016.09.030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 09/27/2016] [Accepted: 09/28/2016] [Indexed: 10/20/2022]
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7
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Mejlholm O, Dalgaard P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and psychrotolerant lactic acid bacteria in processed seafood and mayonnaise-based seafood salads. Food Microbiol 2015; 46:1-14. [DOI: 10.1016/j.fm.2014.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 06/16/2014] [Accepted: 07/04/2014] [Indexed: 10/25/2022]
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8
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Shahid riaz M, Shaheen T, Batool N, Saleem S, Hayat F. Lactic acid bacteria as probiotic candidate and their application. ACTA ACUST UNITED AC 2015. [DOI: 10.15412/j.jbtw.01041202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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9
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Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria – A review. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.039] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Takahashi M, Ohta T, Masaki K, Mizuno A, Goto-Yamamoto N. Evaluation of microbial diversity in sulfite-added and sulfite-free wine by culture-dependent and -independent methods. J Biosci Bioeng 2013; 117:569-75. [PMID: 24239025 DOI: 10.1016/j.jbiosc.2013.10.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Revised: 09/25/2013] [Accepted: 10/15/2013] [Indexed: 10/26/2022]
Abstract
The difference in microbiota including non-lactic acid bacteria, non-acetic acid bacteria, and wild yeast during winemaking and in the end-products between sulfite-added and sulfite-free wine, was investigated using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and a culture-dependent method. There were differences between the microorganisms detected by PCR-DGGE and those detected by the culture-dependent method, probably because of the selectivity of culture medium and the characteristics of PCR-based method. In both the red wine and white wine, the microbial diversity of the sulfite-added wine was lower than that of the sulfite-free wine during fermentation. Tatumella terrea was detected from the fermenting must by PCR-DGGE and by the culture-dependent method, even though sulfite inhibited its growth to some extent. We confirmed that the addition of sulfite plays an important role in winemaking by inhibiting the growth of unexpected microorganisms, but on the other hand, it was revealed that some microorganisms can survive and grow in sulfite-added fermenting must. We also analyzed 15 samples of commercial wines by the PCR-DGGE method and detected various microorganisms. Among them, Sphingomonas sp., Pseudozyma sp., Ochromonas sp. and Methylophilus sp. were found for the first time in wine as far as we know. We did not identify a specific microorganism that was detected only from wines without sulfite addition. Thus, the microbiota of end-products seemed to be influenced by other factors, such as filtration before bottling, the production equipment and the storage environment.
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Affiliation(s)
- Masayuki Takahashi
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan.
| | - Tami Ohta
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Kazuo Masaki
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Akihiro Mizuno
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
| | - Nami Goto-Yamamoto
- National Research Institute of Brewing (NRIB), 3-7-1 Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan
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11
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Valerio F, Lonigro SL, Biase MD, de Candia S, Callegari ML, Lavermicocca P. Bioprotection of Ready-to-eat Probiotic Artichokes Processed withLactobacillus paracaseiLMGP22043 against Foodborne Pathogens. J Food Sci 2013; 78:M1757-63. [DOI: 10.1111/1750-3841.12282] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Accepted: 08/09/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Francesca Valerio
- Inst. of Sciences of Food Production (ISPA); Natl. Research Council (CNR)Via Amendola; 122/O 70126 Bari Italy
| | - Stella Lisa Lonigro
- Inst. of Sciences of Food Production (ISPA); Natl. Research Council (CNR)Via Amendola; 122/O 70126 Bari Italy
| | - Mariaelena Di Biase
- Inst. of Sciences of Food Production (ISPA); Natl. Research Council (CNR)Via Amendola; 122/O 70126 Bari Italy
| | - Silvia de Candia
- Inst. of Sciences of Food Production (ISPA); Natl. Research Council (CNR)Via Amendola; 122/O 70126 Bari Italy
| | - Maria Luisa Callegari
- Centro Ricerche Biotecnologiche-Istituto di Microbiologia; Univ. Cattolica del Sacro Cuore; Via Milano 24 26100 Cremona Italy
| | - Paola Lavermicocca
- Inst. of Sciences of Food Production (ISPA); Natl. Research Council (CNR)Via Amendola; 122/O 70126 Bari Italy
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12
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Stella S, Ripamonti B, Vandoni S, Bernardi C, Sgoifo Rossi C. Microbiological and Physicochemical Quality Evaluation of Vacuum-Packed Argentine Beef Imported into Italy. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Affiliation(s)
- S. Stella
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - B. Ripamonti
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - S. Vandoni
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - C. Bernardi
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
| | - C.A. Sgoifo Rossi
- Department of Health, Animal Science and Food Safety; Università degli Studi di Milano; via Celoria 10 20133 Milano Italy
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13
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Gambarin P, Magnabosco C, Losio MN, Pavoni E, Gattuso A, Arcangeli G, Favretti M. Listeria monocytogenes in Ready-to-Eat Seafood and Potential Hazards for the Consumers. Int J Microbiol 2012; 2012:497635. [PMID: 22761621 PMCID: PMC3384907 DOI: 10.1155/2012/497635] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2012] [Accepted: 04/10/2012] [Indexed: 12/03/2022] Open
Abstract
The risk of exposure to Listeria monocytogenes (L. monocytogenes) when consuming Ready-to-Eat (RTE) seafood was assessed in the Veneto Region (Italy). Thirty-eight samples were analyzed, each sample consisted of three subunits belonging to the same batches. The first of the three units was examined immediately, the second was stored at +4°C (for all of its shelf-life) and the third at +10°C (for the latter third of its shelf-life) before the analysis. Chemical-physical and microbiological parameters were tested simultaneously. Culture results showed the presence of viable L. monocytogenes in 9 (23,68%) of the 38 samples analysed, 3 (33,33%) of which with a concentration >100 cfu/g. PCR tests yielded 12 L. monocytogenes positive samples. Semipreserves with aw (water activity) and pH values that favour L. monocytogenes growth were the only ones to result positive to microbiological and PCR tests. Temperature proved to be an important factor as it limits the growth of L. monocytogenes, including products with potentially high competitive microbial charges. Four different serotypes were recovered and ribotyping has helped to highlight the genomic variability of L. monocytogenes strains in food. This supports the hypothesis that L. monocytogenes continues to evolve genetically to the detriment of phenotypic conservation.
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Affiliation(s)
- Patrizia Gambarin
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, Italy
| | - Cristian Magnabosco
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, Italy
| | - Marina Nadia Losio
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Via Antonio Bianchi 7/9, 25124 Brescia, Italy
| | - Enrico Pavoni
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna, Via Antonio Bianchi 7/9, 25124 Brescia, Italy
| | - Antonietta Gattuso
- Dipartimento di Sanità Pubblica Veterinaria e Sicurezza Alimentare, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Roma, Italy
| | - Giuseppe Arcangeli
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, Italy
| | - Michela Favretti
- Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell'Univeristà 10, 35020 Legnaro, Italy
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14
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Hwang CA, Sheen S. Growth characteristics of Listeria monocytogenes as affected by a native microflora in cooked ham under refrigerated and temperature abuse conditions. Food Microbiol 2011; 28:350-5. [DOI: 10.1016/j.fm.2010.03.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2009] [Revised: 03/11/2010] [Accepted: 03/12/2010] [Indexed: 11/25/2022]
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15
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DASS SAPNACHITLAPILLY, CUMMINS ENDAJ, ABU-GHANNAM NISSREEN. PREVALENCE AND TYPING OF LISTERIA MONOCYTOGENES STRAINS IN RETAIL VACUUM-PACKED COLD-SMOKED SALMON IN THE REPUBLIC OF IRELAND. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2010.00260.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Françoise L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol 2010; 27:698-709. [DOI: 10.1016/j.fm.2010.05.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 05/12/2010] [Accepted: 05/17/2010] [Indexed: 10/19/2022]
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