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Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro.
- Author(s) : MODESTO OLANYA O., UKUKU D. O., NIEMIRA B. A.
- Publication date: 2014/05
- Languages : English
- Keywords : Time, Microbiology, Temperature, Pseudomonas, Storage, Escherichia
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 39
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A simple method to evaluate the shelf life of refrigerated rabbit meat.
- Author(s) : PEREIRA M., MALFEITO-FERREIRA M.
- Publication date: 2015/03
- Languages : English
- Keywords : Bacteria, Pseudomonas, Rabbit, Storage life, Lactic acid
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 49
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Limited microbial growth in Atlantic salmon packed in a modified atmosphere.
- Author(s) : MILNE D., POWELL S. M.
- Publication date: 2014/08
- Languages : English
- Keywords : Modified atmosphere, Microbiology, Lactobacillus, Pseudomonas, Salmon, Packaging, Lactic acid, CO2
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 42
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Chitosan films for the microbiological preservation of refrigerated sole and hake fillets.
- Author(s) : FERNANDEZ-SAIZ P., SANCHEZ G., SOLER C., et al.
- Publication date: 2013/11
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 1
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Effects of Modified Atmosphere Packaging with Various CO₂ Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs.
- Author(s) : WANG Q., CHEN Q., XU J., SUN F., LIU H., KONG B.
- Publication date: 2022/02
- Languages : English
- Source: Foods - 11 - 4
- Formats : PDF
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El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.

Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
- Author(s) : LÓPEZ GÓMEZ A., ROS-CHUMILLAS M., SOTO JOVER S., et al.
- Publication date: 2018/06/19
- Languages : Spanish
- Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
- Formats : PDF
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IIR document

Solidification behavior of water based nanofluid phase change material with a nucleating agent for cool thermal storage system.
- Author(s) : CHANDRASEKARAN P., CHERALATHAN M., KUMARESAN V., et al.
- Publication date: 2014/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 41
- Formats : PDF
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The use of filtered air curtains along with antimicrobial ice improves the quality and shelf life of fresh fish in refrigerated open display cases.
- Author(s) : LÓPEZ GÓMEZ A., NAVARRO SEGURA L., HASA S. G., ROS-CHUMILLAS M., MARTÍNEZ HERNÁNDEZ G. B.
- Publication date: 2022/04
- Languages : English
- Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
- Formats : PDF
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Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage.
- Author(s) : LORENTZEN G., SKULAND A. V., SONE I., et al.
- Publication date: 2014/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 42
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The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage.
- Author(s) : GUO D., PAN Q., HUANG Q., YI Y., WANG H., XU W.
- Publication date: 2022/03
- Languages : English
- Source: Applied Sciences - 12 - 5
- Formats : PDF
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Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions.

Efficacité de divers traitements de décontamination chimique contre les bactéries à Gram négatif sur du poulet pendant l'entreposage sous diverses conditions de perturbations simulées de la chaine du froid.
- Author(s) : ALONSO-HERNANDO A., ALONSO-CALLEJA C., CAPITA R.
- Publication date: 2013/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 2
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Evidence for two domains of growth temperature for the psychrotrophic bacterium Pseudomonas fluorescens MF0.
- Author(s) : GUILLOU C., GUESPIN-MICHEL J. F.
- Publication date: 1996/09
- Languages : English
- Keywords : Microorganism, Microbiology, Temperature, Pseudomonas
- Source: Appl. environ. Microbiol. - vol. 62 - n. 9
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Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.
- Author(s) : PANZA O., CONTE A., DEL NOBILE M. A.
- Publication date: 2022/02
- Languages : English
- Source: Foods - 11 - 4
- Formats : PDF
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IIR document

La porine majoritaire OprF de la bactérie psychrotrophe Pseudomonas fluorescens comme senseur de la température.

Major porine OprF as temperature sensor in the psychrotrophic bacterium Pseudomonas fluorescens.
- Author(s) : ORANGE N., FREULET M. A., HAMEL C. el, DE E.
- Publication date: 1998/09/16
- Languages : French
- Keywords : Microorganism, Microbiology, Temperature, Pseudomonas, Protein, Enzyme
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
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IIR document

Validation of mathematical models for predicting growth of Pseudomonas spp.
- Author(s) : ARINDER P., BORCH E.
- Publication date: 1997/06/16
- Languages : English
- Keywords : Food, Chilled food, Microorganism, Meat, Pseudomonas, Modelling, Development
- Source: Predictive Microbiology Applied to Chilled Foods Preservation
- Formats : PDF
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First antimicrobial copper air-handling unit lauched in Europe

The first antimicrobial copper coil air-handling unit was produced last autumn in Europe
- Publication date : 2012/03/08
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Rapid low-temperature process adds weeks to milk's shelf life

A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of milk, according to a Purdue University study.
- Publication date : 2016/09/06
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New antimicrobial edible coatings can extend the shelf-life of fresh meat by up to 50%

According to research from Spain, new antimicrobial edible coatings can extend the shelf-life of fresh meat by up to 50% . The films, made from essential oils including oregano, clove and rosemary, were applied to the surface of the meat “as a...
- Publication date : 2011/06/28
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