A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese-Reference-Cited by-同舟云学术

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A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese

Published:2024-12 Issue: Volume:425 Page:110859
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Rios Edson A.,Ribeiro Daniela C.S.,Otero Andrés,Rodríguez-Calleja Jose M.

Funder

Universidad de León

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Ministerio de Ciencia e Innovación

Espana Ministerio de Ciencia e Innovacion

Publisher

Elsevier BV

Reference33 articles.

1. Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety;Allai;Appl. Food Res.,2023

2. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages;Al-Nehlawi;LWT Food Sci. Technol.,2014

3. Bioactive compounds of cold-pressed thyme (Thymus vulgaris) oil with antioxidant and antimicrobial properties;Assiri;J. Oleo Sci.,2016

4. Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses;Benito;Appl.Environ.Microbiol.,1999

5. Essential oils: their antibacterial properties and potential applications in foods—a review;Burt;Int. J. Food Microbiol.,2004

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