Effects of Sodium Lactate on the Survival of Listeria Monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in Cooked Ham at Refrigerated and Abuse Temperatures

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effects of Sodium Lactate on the Survival of Listeria Monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in Cooked Ham at Refrigerated and Abuse Temperatures"
written by Cheng-An Hwang, Shiowshuh Sheen, Vijay Juneja,
published by Food and Nutrition Sciences, Vol.2 No.5, 2011

has been cited by the following article(s):

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[1]	Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico
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[2]	Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
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[3]	Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation
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[4]	Antibacterial effect of sodium lactate and thymol on Salmonella Typhimurium in fish fillet
	Egyptian Journal of Animal Health, 2021

[5]	Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated …
	2021

[6]	Impact of sodium lactate, encapsulated or unencapsulated polyphosphates and their combinations on Salmonella Typhimurium, Escherichia coli O157: H7 and …
	2020

[7]	Action antioxydante et antimicrobienne de composés phénoliques dans des milieux modèles et des émulsions riches en lipides insaturés
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[8]	The effects of sodium lactate, lactic acid and acetic acid, alone or in combination, on improving the shelf life of chicken drumstick and the survival of …
	2018

[9]	Microbial Food Safety Risks Associated with Fresh and Thawed Catfish Fillets during Refrigerated Storage
	2018

[10]	Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham
	Journal of Food Engineering, 2015

[11]	The antimicrobial paradox: why preservatives loose activity in foods
	Current Opinion in Food Science, 2015

[12]	Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations
	International Journal of Food Microbiology, 2014

[13]	Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham
	Bulletin of the Veterinary …, 2014

[14]	Combined Antimicrobial Effect of Thymol and Sodium Lactate against Listeria monocytogenes and Salmonella Typhimurium in Fish Patty
	Journal of Food Safety, 2014

[15]	ESTUDIO DE LA MICROBIOTA LACTICA AISLADA DE CARNE ENVASADA AL VACIO Y MEDIANTE EL SISTEMA AVANZADO DE
	2014

[16]	Activity of organic acid salts in combination with lauric arginate against Listeria monocytogenes and Salmonella Rissen
	SCIENCEASIA, 2013

[17]	Sodyum laktat ve thymol'un Aynalı sazan balığı (Cyprinus carpio l.)'ndan yapılan köftelerin bazı mikrobiyolojik, kimyasal ve duyusal nitelikleri üzerine etkisi …
	2013

[18]	Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses
	International Journal of Food Science & Technology, 2012

[19]	Donmuş salyangoz (helix aspersa) eti üretiminde sodyum laktatın ürün kalitesine etkisi

[1]	Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico Risk Analysis, 2023 DOI:10.1111/risa.13907

[2]	Risk ranking of food categories associated with Salmonella enterica contamination in the central region of Mexico Risk Analysis, 2022 DOI:10.1111/risa.13907

[3]	Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation LWT, 2021 DOI:10.1016/j.lwt.2021.111169

[4]	Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation Journal of Food Quality, 2021 DOI:10.1155/2021/6653190

[5]	Controlling growth of Listeria monocytogenes and Pseudomonas fluorescens in thermally processed ground beef by sodium lactate, encapsulated or unencapsulated polyphosphates incorporation LWT, 2021 DOI:10.1016/j.lwt.2021.111169

[6]	Quantitative risk assessments of the effect of an edible defatted soybean meal-based antimicrobial film on the survival of Salmonella on ham Journal of Food Engineering, 2015 DOI:10.1016/j.jfoodeng.2015.03.002

[7]	The antimicrobial paradox: why preservatives lose activity in foods Current Opinion in Food Science, 2015 DOI:10.1016/j.cofs.2015.05.008

[8]	Effect of temperature on the growth kinetics of Salmonella Enteritidis in cooked ham Bulletin of the Veterinary Institute in Pulawy, 2014 DOI:10.2478/bvip-2014-0008

[9]	Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations International Journal of Food Microbiology, 2014 DOI:10.1016/j.ijfoodmicro.2014.06.019

[10]	Combined Antimicrobial Effect of Thymol and Sodium Lactate againstListeria monocytogenesandSalmonellaTyphimurium in Fish Patty Journal of Food Safety, 2014 DOI:10.1111/jfs.12115

[11]	Effects of salts of organic acids on the survival of Listeria monocytogenes in soft cheeses International Journal of Food Science & Technology, 2012 DOI:10.1111/j.1365-2621.2012.03037.x

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