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Staphylococcus aureus isolates from Irish domestic refrigerators possess novel enterotoxin and enterotoxin-like genes and are clonal in nature.
Biochemical and genetic characterization of Enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum.
The microbiological status of non-food contact surfaces in domestic kitchens and the growth of Staphylococcus aureus in domestic refrigerators.
IIR document
Quantitative assessment of microbiological risk in processing and application of the pasteurised frozen human milk.
EFFECTS OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL QUALITY OF WASHED MECHANICALLY RECOVERED MEAT.
Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C.
Stability of Enterocin AS-48 in fruit and vegetables juices.
Influência das embalagens e do armazenamento no crescimento microbiológico concentração de tanino em Sphagneticola trilobata (L.) Pruski.
Influence of packaging and storage on the microbiological growth and tannin concentration in Sphagneticola trilobata (L.) Pruski.
Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30 °C.
Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham.
Growth of Escherichia coli and Staphylococcus aureus in individual lasagne layers and evidence for migration of E. coli throughout the product.
Microbiological evaluation of an edible antimicrobial coating on minimally-processed carrots.
Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.
Microbiological, sensory and colour changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.
Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad.
