Listeria monocytogenes in food businesses: From persistence strategies to intervention/prevention strategies—A review
T Tuytschaever, K Raes… - Comprehensive Reviews in …, 2023 - Wiley Online Library
In 2023, Listeria monocytogenes persistence remains a problem in the food business. A
profound understanding of how this pathogen persists may lead to better aimed intervention …
profound understanding of how this pathogen persists may lead to better aimed intervention …
Emerging crosslinking techniques for glove manufacturers with improved nitrile glove properties and reduced allergic risks
The long revolution of nitrile rubber in the rubber industries, especially for lightly crosslinked
products has been reviewed in this paper. The advancement is remarkable from the first …
products has been reviewed in this paper. The advancement is remarkable from the first …
Transfer of Salmonella enterica and Enterococcus faecium from food-contact surfaces to stone fruits
Contaminated food-contact surfaces are a potential route for spreading microorganisms to
stone fruit during postharvest handling. The objective of this study was to investigate the …
stone fruit during postharvest handling. The objective of this study was to investigate the …
SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment
RT da Silva, AJ dos Santos Franco… - Food …, 2025 - Elsevier
This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination
between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and …
between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and …
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky
Y Pei, X Guo, X Shu, Y Han, Y Ai, H Wang… - Frontiers in Nutrition, 2024 - frontiersin.org
Introduction The nutritional value of duck meat is well acknowledged due to its low
cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on …
cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on …
Quantifying the uncertainty of transfer of Cronobacter spp. between fomites and floors and touch points in dairy processing plants
D Lindsay, S Laing, KI Fouhy, L Souhoka, AK Beaven… - Food …, 2019 - Elsevier
Cronobacter spp. are opportunistic pathogens that must be controlled in infant powder
manufacturing plants. This study evaluated the spread of Cronobacter cells via contact …
manufacturing plants. This study evaluated the spread of Cronobacter cells via contact …