Settore delle carni, approcci innovativi per la riduzione di patogeni

3023

FTX068HBibliografia
1)    Hoyle Parks AR, Brashears MM, Martin JN, Woerner WD, Thompson LD, Brooks JC. Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid and bacteria, rosemary oleoresin, or both prior to retail display. Meat Science, 2012, 90:20-27.
2)    Bukvički D, Stojković D, Soković M, Vannini L, Montanari C, Pejin B, Savić A, Veljić M, Grujić S, Marin PD. Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Meat Science, 2014, 96(3):1355-1360.
3)    Babu D, Crandall PG, Johnson CL, O’Bryan CA, Ricke SC. Efficacy of antimicrobials extracted from organic pecan shell for inhibiting the growth of Listeria spp. Journal of Food Science, 2013, 78(12):1899-1903.
4)    Mohamed HMH, Mansour HA. Incorporating essential oils of majoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT – Food Science and Technology, 2012, 45:79-87.
5)    Chaillou S, Christieans S, Rivollier M, Lucquin I, Champomier-Vergès MC, Zagorec M. Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef. Meat Science, 2013, Epub ahead of print
6)    Burfoot D, Mulvey E. Reducing microbial counts on chicken and turkey carcasses using lactic acid. Food Control, 2011, 22:1729-1735.
7)    Crist CA, Williams JB, Shilling MW, Hooda AF, Smith BS, Campano SG. Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links. Meat Science, 2014, 96(4):1509–1516.
8)    BactoCEASE NV from Kemin.
9)    Perumalla AVS, Hettiarachchy NS, Over KF, Ricke SC, Gbur EE, Zhang J, Davis B. Effect of potassium lactate and sodium diacetate combination to inhibit Listeria monocytogenes in low and high fat chicken and turkey hotdog model systems. The Open Food Science Journal, 2012, 6:16-23.
10)    Solanki K, Grover N, Downs P, Paskaleva EE, Mehta KK, Lee L, Schadler LS, Kane RS, Dordick JS. Enzyme-based listericidal nanocomposites. Scientific Reports, 2013, Epub ahead of print.
11)    Bigot B, Lee WJ, McIntyre L, Wilson T, Hudson JA, Billington C, Heinemann JA. Control of Listeria monocytogenes growth in a ready-to-eat poultry product using a bacteriophage. Food Microbiology, 2011, 28:1448-1452.
12)    Fernández-Pan I, Carrión-Granda X, Maté JI. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control, 2014, 36(1):69-75.
13)    Wang S, Marcone M, Barbut S, Lim LT. Fortification of dietary biopolymers-based packaging material with bioactive plant extracts – Review. Food Research International, 2012, 49(1):80-91.
14)    Siripatrawan U, Noipha S. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids, 2012, 27:102-108.
15)    Mascheroni E, Guillard V, Gastaldi E, Gontard N, Chalier P. Anti-microbial effectiveness of relative humidity-controlled carvacrol release from wheat gluten/montmorillonite coated papers. Food Control, 2011, 22:1582-1591.
16)    Alboofetileh M, Rezaei M, Hosseini H, Abdollahi M. Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control, 2014, 36(1):1–7.