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Inactivation Kinetics of Pathogenic Organisms and Impact of Product Characteristics in Cold-Filled Acidified Food Products

https://doi.org/10.2139/ssrn.5249361
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An Outbreak of Diarrhea and Hemolytic Uremic Syndrome From Escherichia coli O157:H7 in Fresh-Pressed Apple Cider
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Review: Fate of pathogens in home-made mayonnaise and related products
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Can a physically modified corn flour be used as fat replacer in a mayonnaise?
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A multicolorimetric assay for rapid detection of Listeria monocytogenes based on the etching of gold nanorods
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Complementary experiments for parameter estimation in heat transfer model
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Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method
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Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
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Inactivation kinetics of Bacillus atrophaeus in liquid hydrogen peroxide for aseptic package sterilization
inferredcites →https://doi.org/10.1016/j.lwt.2025.117811openalex-snapshot
Bacillus cereus spore inactivation by peracetic acid for aseptic packaging application
inferredcites →https://doi.org/10.1016/j.meatsci.2022.108823openalex-snapshot
Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters
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Sodium chloride decreases the bacteriocidal effect of acid pH on Escherichia coli O157:H45
inferredcites →https://doi.org/10.1016/s0168-1605(97)00068-8openalex-snapshot
Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance
inferredcites →https://doi.org/10.1046/j.1365-2958.1999.01456.xopenalex-snapshot
Membrane cyclopropane fatty acid content is a major factor in acid resistance of Escherichia coli
inferredcites →https://doi.org/10.1111/j.1472-765x.2004.01491.xopenalex-snapshot
Comparative acid stress response of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium after habituation at different pH conditions
inferredcites →https://doi.org/10.1111/j.1541-4337.2006.00002.xopenalex-snapshot
Stress Response of Escherichia coli
inferredcites →https://doi.org/10.1111/jam.12845openalex-snapshot
Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle
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Modeling the Effects of Sodium Chloride, Acetic Acid, and Intracellular pH on Survival of Escherichia coli O157:H7
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Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods
inferredcites →https://doi.org/10.1146/annurev-food-022811-101247openalex-snapshot
Parameter Estimation in Food Science
inferredcites →https://doi.org/10.1371/journal.pmed.1001921openalex-snapshot
World Health Organization Estimates of the Global and Regional Disease Burden of 22 Foodborne Bacterial, Protozoal, and Viral Diseases, 2010: A Data Synthesis
inferredcites →https://doi.org/10.1371/journal.pmed.1001923openalex-snapshot
World Health Organization Global Estimates and Regional Comparisons of the Burden of Foodborne Disease in 2010
inferredcites →https://doi.org/10.3201/eid1104.040739openalex-snapshot
Epidemiology of Escherichia coli O157:H7 Outbreaks, United States, 1982–2002
inferredcites →https://doi.org/10.3390/foods11182731openalex-snapshot
Application of Gurma Melon (Citrullus lantus var. colocynthoides) Pulp-Based Gel Fat Replacer in Mayonnaise
inferredcites →https://doi.org/10.3390/ijerph15050863openalex-snapshot
Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review
inferredcites →https://doi.org/10.3390/microorganisms10040786openalex-snapshot
Pre-Growth Environmental Stresses Affect Foodborne Pathogens Response to Subsequent Chemical Treatments
inferredcites →https://doi.org/10.4315/0362-028x-54.12.913openalex-snapshot
Comparative Salmonella Spp. and Listeria monocytogenes Inactivation Rates in Four Commercial Mayonnaise Products
inferredcites →https://doi.org/10.4315/0362-028x-57.7.629openalex-snapshot
Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures
inferredcites →https://doi.org/10.4315/0362-028x-58.1.13openalex-snapshot
Fate of Escherichia coli O157:H7 and Other Coliforms in Commercial Mayonnaise and Refrigerated Salad Dressing
inferredcites →https://doi.org/10.4315/0362-028x-58.10.1059openalex-snapshot
An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings
inferredcites →https://doi.org/10.4315/0362-028x-61.8.939openalex-snapshot
Survival of Escherichia coliO157:H7 in Synthetic Gastric Fluid after Cold and Acid Habituation in Apple Juice or Trypticase Soy Broth Acidified with Hydrochloric Acid or Organic Acids
inferredcites →https://doi.org/10.4315/0362-028x-63.8.1144openalex-snapshot
Microbiological Safety of Mayonnaise, Salad Dressings, and Sauces Produced in the United States: A Review
inferredcites →https://doi.org/10.4315/0362-028x-64.11.1674openalex-snapshot
Acid Tolerance and Survival of Escherichia coli O157:H7 Inoculated in Fruit Pulps Stored under Refrigeration
inferredcites →https://doi.org/10.4315/0362-028x-67.11.2443openalex-snapshot
Fate of Escherichia coli O157:H7 and Listeria monocytogenes in Strawberry Juice and Acidified Media at Different pH Values and Temperatures
inferredcites →https://doi.org/10.4315/0362-028x-68.2.305openalex-snapshot
Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines
inferredcites →https://doi.org/10.4315/0362-028x-69.4.801openalex-snapshot
Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in Shelf-Stable, Dairy-Based, Pourable Salad Dressings
inferredcites →https://doi.org/10.4315/0362-028x-70.11.2638openalex-snapshot
Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C
inferredcites →https://doi.org/10.4315/0362-028x-71.6.1169openalex-snapshot
Acid and NaCl Limits to Growth of Listeria monocytogenes and Influence of Sequence of Inimical Acid and NaCl Levels on Inactivation Kinetics
inferredcites →https://doi.org/10.4315/0362-028x.jfp-10-404openalex-snapshot
Antimicrobial Effects of Weak Acids on the Survival of Escherichia coli O157:H7 under Anaerobic Conditions
inferredcites →https://doi.org/10.4315/0362-028x.jfp-11-082openalex-snapshot
Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods
inferredcites →https://doi.org/10.4315/0362-028x.jfp-11-417openalex-snapshot
Annual Cost of Illness and Quality-Adjusted Life Year Losses in the United States Due to 14 Foodborne Pathogens
inferredcites →https://doi.org/10.4315/0362-028x.jfp-12-211openalex-snapshot
Low--Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens
inferredcites →https://doi.org/10.4315/0362-028x.jfp-12-501openalex-snapshot
Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products
inferredcites →https://doi.org/10.7326/0003-4819-130-3-199902020-00005openalex-snapshot
An Outbreak of Escherichia coli O157:H7 Infection from Unpasteurized Commercial Apple Juice
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