Evaluation of Propidium Monoazide and Quantitative PCR To Quantify Viable Campylobacter jejuni Biofilm and Planktonic Cells in Log Phase and in a Viable but Nonculturable State

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Journal of Food Protection, Vol. 78, Iss. 7, 2015-01 ,pp. : 1303-1311

International Association for Food Protection

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Inhibition of Listeria monocytogenes and Salmonella by Natural Antimicrobials and High Hydrostatic Pressure in Sliced Cooked Ham

By Aymerich Teresa   Jofré Anna   Garriga Margarita   Hugas Marta  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 173-177

International Association for Food Protection

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Direct Real-Time PCR with Ethidium Monoazide: A Method for the Rapid Detection of Viable Cronobacter sakazakii in Powdered Infant Formula

By Minami Jun-Ichi   Soejima Takashi   Yaeshima Tomoko   Iwatsuki Keiji  

Journal of Food Protection, Vol. 75, Iss. 9, 2012-09 ,pp. : 1572-1579

International Association for Food Protection

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Quantitative Effect of Refrigerated Storage Time on the Enumeration of Campylobacter, Listeria, and Salmonella on Artificially Inoculated Raw Chicken Meat

By Pintar Katarina   Cook Angela   Pollari Frank   Ravel André   Lee Susan   Odumeru J. A.  

Journal of Food Protection, Vol. 70, Iss. 3, 2007-03 ,pp. : 739-743

International Association for Food Protection

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Effect of L-Glucose and D-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

By Bautista Derrick A.   Pegg Ronald B.   Shand Phyllis J.  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 71-77

International Association for Food Protection

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