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[1]
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Inactivation kinetics of Escherichia coli, Staphylococcus aureus, Latilactobacillus sakei and Debaryomyces hansenii on dry-cured raw ham short-term treated with low-pressure mercury vapor lamp and UV-C LED module
Journal of Food Measurement and Characterization,
2025
DOI:10.1007/s11694-024-03076-7
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[2]
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Modeling the effects of pH variation and bacteriocin synthesis on bacterial growth
Applied Mathematical Modelling,
2022
DOI:10.1016/j.apm.2022.05.014
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[3]
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Quantifying
Escherichia coli
contamination in milling equipment during lab‐scale milling operations
Cereal Chemistry,
2022
DOI:10.1002/cche.10558
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[4]
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Quantitative risk assessment of salmonellosis in Cambodian consumers through chicken and pork salad consumption
Frontiers in Sustainable Food Systems,
2022
DOI:10.3389/fsufs.2022.1059235
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[5]
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Monitoring of transfer and internalization of Escherichia coli from inoculated knives to fresh cut cucumbers (Cucumis sativus L.) using bioluminescence imaging
Scientific Reports,
2021
DOI:10.1038/s41598-021-90584-x
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[6]
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Quantitative transfer and sanitizer inactivation of Salmonella during simulated commercial dicing and conveying of tomatoes
Food Control,
2020
DOI:10.1016/j.foodcont.2019.106762
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[7]
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A Theoretical Model of Listeriosis Driven by Cross Contamination of Ready-to-Eat Food Products
International Journal of Mathematics and Mathematical Sciences,
2020
DOI:10.1155/2020/9207403
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[8]
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Transfer of Listeria monocytogenes during mechanical slicing of onions
Food Control,
2016
DOI:10.1016/j.foodcont.2016.01.021
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[9]
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Quantitative transfer of Salmonella Typhimurium LT2 during mechanical slicing of tomatoes as impacted by multiple processing variables
International Journal of Food Microbiology,
2016
DOI:10.1016/j.ijfoodmicro.2016.06.035
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[10]
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Modeling the Transfer ofSalmonellaEnteritidis during Slicing of Ready-to-Eat Turkey Products Treated with Thyme Essential Oil
Journal of Food Science,
2016
DOI:10.1111/1750-3841.13506
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[11]
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Effectiveness of Sanitizing Products on Controlling Selected Pathogen Surrogates on Retail Deli Slicers
Journal of Food Protection,
2015
DOI:10.4315/0362-028X.JFP-14-400
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[12]
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Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers
Food Microbiology,
2014
DOI:10.1016/j.fm.2013.10.004
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[13]
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Attachment and biofilm formation by foodborne bacteria in meat processing environments: Causes, implications, role of bacterial interactions and control by alternative novel methods
Meat Science,
2014
DOI:10.1016/j.meatsci.2013.05.023
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[14]
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Tracking Cross-Contamination Transfer Dynamics at a Mock Retail Deli Market Using GloGerm
Journal of Food Protection,
2013
DOI:10.4315/0362-028X.JFP-12-271
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