International Journal of Food Microbiology Volume 299
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2. Occurrence, genotypes and antimicrobial susceptibility of Salmonella collected from the broiler production chain within an integrated poultry company; 3. Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses; 4. Listeria monocytogenes isolates from ready to eat plant produce are diverse and have virulence potential; 5. Persistence of Bacteroidales and other fecal indicator bacteria on inanimated materials, melon and tomato at various storage conditions; 6. Plasmids contribute to food processing environment–associated stress survival in three Listeria monocytogenes ST121, ST8, and ST5 strains; 7. Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets; 8. Localization and persistence of hepatitis A virus in artificially contaminated oysters; 9. In vitro and in situ inhibition of some food-borne pathogens by essential oils from date palm (Phoenix dactylifera L.) spathe.
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Năm xuất bản
2019
