Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing
Tài liệu tham khảo
Aertsen, 2005, Induction of oxidative stress by high hydrostatic pressure in Escherichia coli, Applied and Environmental Microbiology, 71, 2226, 10.1128/AEM.71.5.2226-2231.2005
Association of Official Analytical Chemists, 2012
Bover-Cid, 2015, Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham, Food Research International, 75, 194, 10.1016/j.foodres.2015.05.052
Buchanan, 2017, A review of Listeria monocytogenes: An update on outbreaks, virulence, dose-response, ecology, and risk assessments, Food Control, 75, 1, 10.1016/j.foodcont.2016.12.016
Colagiorgi, 2017, Listeria monocytogenes biofilms in the wonderland of food industry, Pathogens, 6, 41, 10.3390/pathogens6030041
De Alba, 2013, Inactivation of Escherichia coliO157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives, Food Control, 31, 508, 10.1016/j.foodcont.2012.11.043
De Alba, 2015, Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin, Innovative Food Science and Emerging Technologies, 31, 54, 10.1016/j.ifset.2015.06.013
De Alba, 2013, Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994, Letters in Applied Microbiology, 56, 155, 10.1111/lam.12031
De Alba, 2012, High pressure treatments on the inactivation of SalmonellaEnteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham, Meat Science, 91, 173, 10.1016/j.meatsci.2012.01.015
EC (European Commission), 2005, Commission regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, Official Journal of European Union, L338, 1
EFSA (European Food Safety Authority) and ECDC (European Centre for Disease Prevention and Control), 2018, The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2017, EFSA Journal, 16, 5500
Fulladosa, 2009, Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content, Meat Science, 82, 213, 10.1016/j.meatsci.2009.01.013
Health Canada, 2014, Guidance for industry on novelty determination of high pressure processing (HPP)-Treated food products
Hereu, 2012, High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes, International Journal of Food Microbiology, 154, 107, 10.1016/j.ijfoodmicro.2011.02.027
Hereu, 2012, Modelling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products, Innovative Food Science and Emerging Techonolgies, 16, 305, 10.1016/j.ifset.2012.07.005
Hoz, 2008, Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation, Journal of Food Protection, 71, 2001, 10.4315/0362-028X-71.10.2001
International Organization for Standardization, 1975, ISO 2918. Meat and meat products
International Organization for Standardization, 1997, ISO 1442. Meat and meat products
Lado, 2007, Characteristics of Listeria monocytogenes important to food processors, 157
Montiel, 2015, Natural antimicrobials and high-pressure treatments on the inactivation of Salmonella Enteritidis and Escherichia coliO157:H7 in cold-smoked salmon, Journal of the Science of Food and Agriculture, 96, 2573, 10.1002/jsfa.7378
Morales, 2006, Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams, Journal of Food Protection, 69, 2539, 10.4315/0362-028X-69.10.2539
Ortiz, 2010, A 3-year surveillance of the genetic diversity of Listeria monocytogenesin an Iberian pig slaughterhouse and processing plant, Foodborne Pathogens and Disease, 7, 1177, 10.1089/fpd.2010.0535
Patterson, 2005, Microbiology of pressure-treated foods, Journal of Applied Microbiology, 98, 1400, 10.1111/j.1365-2672.2005.02564.x
Pérez-Baltar, 2019, Combined effect of high pressure processing with enterocins or thymol on the inactivation of Listeria monocytogenes and the characteristics of sliced dry-cured ham, Food and Bioprocess Technology, 12, 288, 10.1007/s11947-018-2212-4
Picouet, 2012, High pressure processing of dry-cured ham: ultrastructural and molecular changes affecting sodium and water dynamics, Innovative Food Science and Emerging Technologies, 16, 335, 10.1016/j.ifset.2012.07.008
Pietrasik, 2017, The impact of high hydrostatic pressure on the functionality and consumer acceptability of reduced sodium naturally cured wieners, Meat Science, 129, 127, 10.1016/j.meatsci.2017.02.020
Possas, 2018, Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium, Innovative Food Science and Emerging Technologies, 47, 271, 10.1016/j.ifset.2018.03.012
Serra, 2007, High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham, Meat Science, 75, 12, 10.1016/j.meatsci.2006.06.009
Steel, 1996
Stollewerk, 2012, The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham, Meat Science, 90, 472, 10.1016/j.meatsci.2011.09.009
USDA-FSIS (Food Safety and Inspection Service), 2014
USDA-FSIS (United States Department of Agriculture-Food Safety Inspection Services)
