Latest papers

Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity.

Isolation and characterization of acid-sensitive Lactobacillus plantarum with application as starter culture for Nham production.

Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde

Meat products and consumption culture in the East.

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures.

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Trends and correlates in meat consumption patterns in the US adult population.

How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes?

A cross-sectional study of Salmonella in pork products in Chiang Mai, Thailand.

Red meat: avoid the processed stuff. Beef, pork and other red meats are okay for the heart, but not hot dogs, cold cuts, and other processed meat.

Characterization of borderline oxacillin-resistant Staphylococcus aureus isolated from food of animal origin.

Technological conditions influence aminogenesis during spontaneous sausage fermentation

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.

Products of glucose and lactate fermentation, and utilization of amino acids by Clostridium estertheticum subspp. laramiense and estertheticum growing in meat juice medium.

Identification of lactic acid bacteria involved in the spoilage of pasteurized foie gras products.

Reduction of multidrug-resistant and drug-susceptible Salmonella in ground beef and freshly harvested beef briskets after exposure to commonly used industry antimicrobial interventions.

Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.

Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham

Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties