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Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
(Elsevier, Amsterdam, 2010)
As mild decontamination treatments are gaining more and more interest due to increased consumer demands for fresh foods, it is of great importance to establish the influence of decontamination treatments on the subsequent ...
Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
(Elsevier, Amsterdam, 2010)
Quantitative risk assessment studies performed elsewhere showed the importance of reducing counts of Campylobacter jejuni on chicken carcasses for decrease of incidence of human campylobacteriosis. The current study indicated ...
Contemporary strategies in combating microbial contamination in food chain
(Elsevier Science Bv, Amsterdam, 2010)
The objective of this review has been to disclose collected information on benefits and risks of selected "less-than - sterilizing" processes applied to control microbial hazards in food that was meticulously collected and ...