Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems
The development of more accurate predictive models that describe the microbial kinetics of
mild thermal treatments of foods requires knowledge concerning the influence of food …
mild thermal treatments of foods requires knowledge concerning the influence of food …
The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems
D Verheyen, M Govaert, TK Seow, J Ruvina… - Frontiers in …, 2020 - frontiersin.org
Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of
food pathogens have shown contradictory results due to the combined influence of fat …
food pathogens have shown contradictory results due to the combined influence of fat …
On the evaluation of the antimicrobial effect of grape seed extract and cold atmospheric plasma on the dynamics of Listeria monocytogenes in novel multiphase 3D …
M Kitsiou, L Purk, C Ioannou, T Wantock… - International Journal of …, 2023 - Elsevier
The demand for products that are minimally processed and produced in a sustainable way,
without the use of chemical preservatives or antibiotics have increased over the last years …
without the use of chemical preservatives or antibiotics have increased over the last years …
Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model …
D Verheyen, XM Xu, M Govaert, M Baka… - Applied and …, 2019 - Am Soc Microbiol
Food microstructure significantly affects microbial growth dynamics, but knowledge
concerning the exact influencing mechanisms at a microscopic scale is limited. The food …
concerning the exact influencing mechanisms at a microscopic scale is limited. The food …
Effect of food microstructure on growth dynamics of Listeria monocytogenes in fish-based model systems
Traditionally, predictive growth models for food pathogens are developed based on
experiments in broth media, resulting in models which do not incorporate the influence of …
experiments in broth media, resulting in models which do not incorporate the influence of …
Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities
KM Costello, J Gutierrez-Merino, M Bussemaker… - International journal of …, 2018 - Elsevier
Minimal processing for microbial decontamination, such as the use of natural antimicrobials,
is gaining interest in the food industry as these methods are generally milder than …
is gaining interest in the food industry as these methods are generally milder than …
Microbial growth models
E Mahdinia, S Liu, A Demirci, VM Puri - Food safety engineering, 2020 - Springer
Modeling has become an important and efficient tool to predict microbial behavior in food
safety and engineering. Foodborne pathogen infections, leading to foodborne illnesses and …
safety and engineering. Foodborne pathogen infections, leading to foodborne illnesses and …
Spatial organisation of Listeria monocytogenes and Escherichia coli O157: H7 cultivated in gel matrices
C Saint Martin, M Darsonval, M Grégoire, N Caccia… - Food …, 2022 - Elsevier
The spatial organisation of bacterial pathogens in food matrices remains poorly understood,
but is important in improving risk assessment and preventing infection of consumers by …
but is important in improving risk assessment and preventing infection of consumers by …
Isolating the effect of fat content on Listeria monocytogenes growth dynamics in fish-based emulsion and gelled emulsion systems
The influence of food matrix fat content on growth kinetics of bacteria is quite complex and,
thus far, not fully elucidated, with different studies reporting contradictory results. Since …
thus far, not fully elucidated, with different studies reporting contradictory results. Since …
Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content
The effect of food matrix rheology and fat content on thermal inactivation of Listeria
monocytogenes in the Shaka agitated retort (final retort temperatures of 59, 64, and 69° C) …
monocytogenes in the Shaka agitated retort (final retort temperatures of 59, 64, and 69° C) …