Citations (19)
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Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario
& Carlos Adam Conte-Junior. (2023) Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria. Food Reviews International 39:1, pages 320-333.
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Anisio Iuri Lima dos Santos Rosario, Yhan da Silva Mutz, Vinícius Silva Castro, Maurício Costa Alves da Silva, Carlos Adam Conte-Junior & Marion Pereira da Costa. (2021) Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli. Critical Reviews in Food Science and Nutrition 61:11, pages 1877-1899.
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Denes K. A. Rosario, Bruna L. Rodrigues, Patricia C. Bernardes & Carlos A. Conte-Junior. (2021) Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Critical Reviews in Food Science and Nutrition 61:7, pages 1163-1183.
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Articles from other publishers (16)
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Quantitative Risk Assessment of
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Ritika Chatterjee, Atish Roy Chowdhury, Debapriya Mukherjee & Dipshikha Chakravortty. (2023)
From
Eberthella typhi
to
Salmonella
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Salmonella
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Vinicius Silva Castro, Skyler Ngo & Kim Stanford. (2023) Influence of temperature and pH on induction of Shiga toxin Stx1a in Escherichia coli. Frontiers in Microbiology 14.
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Anna Austrich-Comas, Anna Jofré, Pere Gou & Sara Bover-Cid. (2023) Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models. Microorganisms 11:2, pages 432.
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Paulo E.S. Munekata, Rubén Domínguez, Mirian Pateiro, Silvina Cecilia Andrés, Eva María Santos, Maria João Fraqueza, Paulo Cezar Bastianello Campagnol & José Manuel Lorenzo. 2023. Meat and Meat Replacements. Meat and Meat Replacements
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Luiza Cecilia de Moraes Melhem, Denes Kaic Alves Do Rosario, Maria Lúcia Guerra Monteiro & Carlos Adam Conte-Junior. (2022) High-Pressure Processing and Natural Antimicrobials Combined Treatments on Bacterial Inactivation in Cured Meat. Sustainability 14:17, pages 10503.
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Ignacio Cabezudo, Carlos A. Lobertti, Eleonora García Véscovi & Ricardo L. E. Furlan. (2022)
Effect-Directed Synthesis of PhoP/PhoQ Inhibitors to Regulate
Salmonella
Virulence
. Journal of Agricultural and Food Chemistry 70:22, pages 6755-6763.
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Rafaela Martins Morasi, Vera Lúcia Mores Rall, Stéfani Thais Alves Dantas, Vanessa Pereira Perez Alonso & Nathália Cristina Cirone Silva. (2022)
Salmonella
spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistance
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Narelle Fegan, Catherine M. McAuley, Jessica A. Gray, Lesley L. Duffy, Azedah Namvar & Keith Warriner. 2022. New Aspects of Meat Quality. New Aspects of Meat Quality
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Qiao Ding, Chongtao Ge, Robert C. Baker, Robert L. Buchanan & Rohan V. Tikekar. (2021)
Assessment of butylparaben (4‐hydroxybenzoic acid butyl ester)‐assisted heat treatment against
Escherichia coli
O157:H7 and
Salmonella enterica
serotype Typhimurium in meat and bone meal
. Journal of Food Science 86:6, pages 2569-2578.
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Cristina Serra-Castelló, Sara Bover-Cid, Margarita Garriga, Tina Beck Hansen, Annemarie Gunvig & Anna Jofré. (2021) Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages. International Journal of Food Microbiology 346, pages 109160.
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Meera Ongmu Bhutia, Namrata Thapa & Jyoti Prakash Tamang. (2021) Molecular Characterization of Bacteria, Detection of Enterotoxin Genes, and Screening of Antibiotic Susceptibility Patterns in Traditionally Processed Meat Products of Sikkim, India. Frontiers in Microbiology 11.
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Yhan S. Mutz, Denes K. A. Rosario, Patricia C. Bernardes, Vania M. F. Paschoalin & Carlos A. Conte-Junior. (2020) Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy. Frontiers in Microbiology 11.
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Yhan S. Mutz, Denes K. A. Rosario, Vinicius S. Castro, Patricia C. Bernardes, Vania M. F. Paschoalin & Carlos A. Conte-Junior. (2019) Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 8:12, pages 603.
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V.S. Castro, D.K.A. Rosario, Y.S. Mutz, A.C.C. Paletta, E.E.S. Figueiredo & C.A. Conte‐Junior. (2019)
Modelling inactivation of wild‐type and clinical
Escherichia coli
O26 strains using UV‐C and thermal treatment and subsequent persistence in simulated gastric fluid
. Journal of Applied Microbiology 127:5, pages 1564-1575.
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Denes K.A. Rosario, Yago A.A. Bernardo, Yhan S. Mutz, Brijesh Tiwari, Andreja Rajkovic, Patricia C. Bernardes & Carlos A. Conte-Junior. (2019) Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment. International Journal of Food Microbiology 309, pages 108328.
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