Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies (Q38219117)

31 August 2017

Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies (English)

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31 August 2017

Frédéric Leroy

3

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Luc De Vuyst

series ordinal

2

object named as

Luc De Vuyst

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31 August 2017

Charalampos Vasilopoulos

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1

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31 August 2017

1 January 2015

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Critical Reviews in Food Science and Nutrition

31 August 2017

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31 August 2017

55

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31 August 2017

10

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31 August 2017

1425-1443

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Interactions of the bacteriocins sakacin P and nisin with food constituents

31 August 2017

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

New Method Showing the Influence of Matrix Components in Leuconostoc mesenteroides Biofilm Formation

21 January 2018

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https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Functional and safety aspects of Enterococci isolated from different Spanish foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Bacterial spoilage of meat and cured meat products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Irradiation effects on meat flavor: A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Identifying the bacterial community on the surface of Intralox belting in a meat boning room by culture-dependent and culture-independent 16S rDNA sequence analysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of cooking bag and netting packaging on the quality of pork ham during water cooking.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, Carnobacterium

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

High-pressure processing--effects on microbial food safety and food quality

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Chemical/biochemical detection of spoilage

21 January 2018

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https://api.crossref.org/works/10.1080%2F10408398.2012.695413

The World Cancer Research Fund report 2007: A challenge for the meat processing industry.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Bacteriocins from lactic acid bacteria: production, purification, and food applications

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum-packaged vienna sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Taxonomy of lactic acid bacteria associated with vacuum-packaged processed meat spoilage by multivariate analysis of cellular fatty acids.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effects of organic acids on thermal inactivation of acid and cold stressed Enterococcus faecium.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Enterococci at the crossroads of food safety?

21 January 2018

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https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Bacteriocin-based strategies for food biopreservation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

21 January 2018

Enterococci from foods

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Thermal susceptibility of Streptococcus faecium strains isolated from frankfurters.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Food spoilage--interactions between food spoilage bacteria

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Mode of action of modified and unmodified bacteriocins from Gram-positive bacteria

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Inhibition of Listeria monocytogenes in cooked ham by virulent bacteriophages and protective cultures

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

The use and control of nitrate and nitrite for the processing of meat products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Growth inhibition of heat-injured Enterococcus faecium by oligophosphates in a cured meat model.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Microbial and biochemical spoilage of foods: an overview

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of selected generally recognized as safe preservative sprays on growth of Listeria monocytogenes on chicken luncheon meat

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Differentiation of closely related Carnobacterium food isolates based on 16S-23S ribosomal DNA intergenic spacer region polymorphism

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Conservation of the major cold shock protein in lactic acid bacteria.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Enterococcus hermanniensis sp. nov., from modified-atmosphere-packaged broiler meat and canine tonsils.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Carnobacterium species: effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristics of modified atmosphere packed shrimp.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Carnobacterium: positive and negative effects in the environment and in foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Basic aspects of food preservation by hurdle technology

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Functional meat starter cultures for improved sausage fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Evidence for involvement of at least six proteins in adaptation of Lactobacillus sakei to cold temperatures and addition of NaCl

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Ropy slime-producing lactic acid bacteria contamination at meat processing plants

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Exploration of antimicrobial potential in LAB by genomics

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Comparative genomics of lactic acid bacteria reveals a niche-specific gene set

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Thermal resistances and lactate and diacetate sensitivities of bacteria causing bologna discolouration

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Species distribution and antibiotic resistance patterns of enterococci isolated from food of animal origin in Germany

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Trends in technology, trade and consumption likely to impact on microbial food safety

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Growth and enumeration of the meat spoilage bacterium Brochothrix thermosphacta.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Minimum growth temperatures of Hafnia alvei and other Enterobacteriaceae isolated from refrigerated meat determined with a temperature gradient incubator.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Biogenic amines in pressurized vacuum-packaged cooked sliced ham under different chilled storage conditions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Bacterial membranes: the effects of chill storage and food processing. An overview

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Behaviour of Brochothrix thermosphacta in presence of other meat spoilage microbial groups.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Development of a PCR-culture technique for rapid detection of yeast species in vacuum packed ham.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Sensory shelf life determination of a processed meat product 'rullepølse' and microbial metabolites as potential indicators

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Leuconostoc gasicomitatum is the dominating lactic acid bacterium in retail modified-atmosphere-packaged marinated broiler meat strips on sell-by-day

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Heat resistance in liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacter spp.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Brochothrix campestris sp. nov.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Implications of salt and sodium reduction on microbial food safety

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effects of heat on meat proteins - Implications on structure and quality of meat products.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Meat products in the past, today and in the future

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Co-culture experiments demonstrate the usefulness of Lactobacillus sakei 10A to prolong the shelf-life of a model cooked ham.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

In vitro and in situ growth characteristics and behaviour of spoilage organisms associated with anaerobically stored cooked meat products.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: A case study with Lactobacillus sakei 10A.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Diversity of Leuconostoc gasicomitatum associated with meat spoilage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Solid phase extraction and liquid chromatography-tandem mass spectrometry for the evaluation of 4-hydroxy-2-nonenal in pork products.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Understanding the industrial application potential of lactic acid bacteria through genomics

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Occurrence and growth of yeasts in processed meat products – Implications for potential spoilage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Heme-iron in lipid oxidation

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Mechanism of light-induced oxidation of nitrosylmyoglobin

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

Quantification and characterization of microbial populations associated with spoiled, vacuum-packed Vienna sausages

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408398.2012.695413

10.1080/10408398.2012.695413

21 January 2018

Identifiers

DOI

1 reference

31 August 2017

1 reference

PubMed ID

24915326