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Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro.
Fate of listeria monocytogenes, pathogenic yersinia enterocolitica, and Escherichia coli O157:H7 gfp+ in ready-to-eat salad during cold storage: what is the risk to consumers?
Efecto combinado de la termosonicación y el aceite esencial de hoja de canela sobre la inactivación de Escherichia coli O157:H7 5297 y Listeria monocytogenes LM 82 en zumo natural de manzana refrigerado.
Combined effects of the thermo-sonication and the essential oil of cinnamon leaves on the inactivation of Escherichia coli O157: H7 5297 and Listeria monocytogenes LM82 in a refrigerated natural apple juice.
Dehydrins (LTI29, LTI30, and COR47) from Arabidopsis thaliana expressed in Escherichia coli protect thylakoid membranes during freezing.
Modeling the growth rates of Escherichia coli spp. and Salmonella Typhimurium LT2 in baby spinach leaves under slow cooling.
IIR document
Effect of freezing storage on inactivation of Escherichia Coli in liquid whole egg with sucrose and high hydrostatic pressure treatment.
Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples.
Modeling cross-contamination during poultry processing: dynamics in the chiller tank.
Microbiological quality assessment of industrially produced and street vended ice-cream in Dhaka city.
Cocción microbiológicamente segura de carne en horno solar y su análisis sensorial.
Microbiologically safe cooking meat in a solar furnace and its sensory analysis.
Scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. 2. Minced meat from all species.
Scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. 1. Meat of domestic ungulates.
Frozen-Phase High-Pressure Destruction Kinetics of Escherichia coli as Influenced by Application Mode, Substrate, and Enrichment Medium.
The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage.
The use of refrigerated storage, pretreatment with vapors of essential oils, and active flow-packing, improves the shelf life and safety of fresh dill.
Refrigeration sector monitoring
3 results
Fluctuating temperatures increase E. Coli and Listeria risk in leafy greens
A new study has found that fluctuations in temperature during transportation and retail sale of leafy greens negatively impacts both the product’s quality and microbial safety.
Briefs: Edible optics to prevent food poisoning
Edible nanosensors made from silk could alert consumers regarding potential contamination of food thanks to a hologram-type indicator embedded in the pack. Researchers at Tufts University in the US are working on the development of bioactive silk...
EFSA publishes scientific opinion on meat cold storage and transportation temperature temperatures
According to the European Food Safety Authority (EFSA), “meat can be transported at temperatures higher than the current maximum of 7°C.”
