SEARCH

SEARCH BY CITATION

References

  • Abee, T. and Wouters, J.A. 1999. Microbial stress response in minimal processing. Int. J. Food Microbiol. 50, 6591.
  • Ahmed, N.M., Conner, D.E. and Huffman, D.L. 1995. Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. J. Food Sci. 60, 606610.
  • Banskota, A.H., Tezuka, Y., Adnyana, I.K., Ishii, E., Midorikawa, K., Matsushige, K. and Kadota, S. 2001. Hepatoprotective and anti-Helicobacter pylori activities of constituents from Brazilian propolis. Phytomedicine 8, 1623.
  • Besse, N.G. 2002. Influence of various environmental parameters and of detection procedures on the recovery of stressed L. monocytogenes: A review. Food Microbiol. 19, 221234.
  • Chawla, C.S., Chen, H. and Donnelly, C.W. 1996. Mathematically modeling the repair of heat-injured Listeria monocytogenes as affected by temperature, pH, and salt concentration. Int. J. Food Microbiol. 30, 231242.
  • Cho, J.S., Kim, Y.H. and Kwon, M.-S. 2005. Antibacterial effects of propolis extracts on pathogenic bacteria. J. East Asian Soc. Dietary Life 15, 457464.
  • Chung, H.J., Barla, S. and Tang, S. 2008. Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods. LWT – Food Sci.Technol. 41, 13511359.
  • Dimov, V., Ivanovska, N., Bankova, V. and Popov, S. 1992. Immunomodulatory action of propolis: IV. Prophylactic activity against gram-negative infections and adjuvant effect of the water-soluble derivative. Vaccine 10, 817823.
  • Doyle, M.P. and Schoeni, J.L. 1984. Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis. Appl. Environ. Microbiol. 48, 855856.
  • Duffy, G., Ellison, A., Anderson, W., Cole, M. and Stewart, G.S.A.B. 1995. Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora. Appl. Environ. Microbiol. 61, 34633465.
  • Duffy, G., Riordan, D.C.R., Sheridan, J.J., Eblen, B.S., Whiting, R.C., Blair, I.S. and McDowell, D.A. 1999. Differences in thermotolerance of various Escherichia coli O157:H7 strains in a salami matrix. Food Microbiol. 16, 8391.
  • Erkmen, O. and Özcan, M.-M. 2008. Antimicrobial effects of Turkish propolis, pollen, and laurel on spoilage and pathogenic food-related microorganisms. J. Med. Food 7, 587592.
  • Ferreira, F.B.A., Torres, S.A., Ferreira, C.M. and Marcucci, M.C. 2007. Antimicrobial effect of propolis and other substances against selected endodontic pathogens. Oral Surg. Oral Med. Oral Pathol. Oral Radiol. Endod. 104, 709716.
  • Hansen, T.B. and Knochel, S. 2001. Factors influencing resuscitation and growth of heat injured Listeria monocytogenes 13–249 in sous vide cooked beef. Int. J. Food Microbiol. 63, 135147.
  • Hurst, A. 1977. Bacterial injury: A review. Can. J. Microbiol. 23, 935944.
  • Juneja, V.K. and Friedman, M. 2008. Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef. J. Food Prot. 71, 16041611.
  • Kim, Y.H. and Chung, H.J. 2011. The effect of Korean propolis against foodborne pathogens and transmission electron microscopic examination. New Biotechnol. 28, 713718.
  • Knight, K.P. and McKellar, R.C. 2007. Influence of cinnamon and clove essential oils on the D-and z-values of Escherichia coli O157:H7 in apple cider. J. Food Prot. 70, 20892094.
  • Kotrola, J.S., Coner, D.E. and Mikel, W.B. 1997. Thermal inactivation of Escherichia coli O157:H7 in cooked turkey products. J. Food Sci. 62, 875877.
  • Krol, W., Scheller, S., Shani, J., Pietsz, G. and Czuba, Z. 1993. Synergistic effect of ethanolic extract of propolis and antibiotics on the growth of Staphylococcus aureus. Arzneimittelforschung 43, 607609.
  • Kwon, O.J., Yook, H.S., Kim, S.A. and Byun, M.W. 1997. Effects of gamma-ray and heat treatment on sterilization of Escherichia coli O157:H7. Korean J. Food Sci. Technol. 29, 10161020.
  • Lee, S. 2004. Microbial safety of pickled fruits and vegetables and hurdle technology. Int. J. Food Safety 4, 2132.
  • Leistner, L. 1985. Hurdle technology applied to meat products of the shelf stable product and intermediate moisture food types. In Properties of Water in Foods in Relation to Quality and Stability ( D. Simatos and J.L. Multon , eds.) pp. 309329, Martinus Nijhoff Publishers, Dordrecht, Netherlands.
  • Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55, 181186.
  • Miles, C.A. and Mackey, B.M. 1994. A mathematical analysis of microbial inactivation at linearly rising temperatures: Calculation of the temperature rise needed to kill Listeria monocytogenes in different foods and methods for dynamic measurements of D and z-values. J. Appl. Bacteriol. 77, 1420.
  • Mirzoeva, O.K., Grishanin, R.N. and Calder, P.C. 1997. Antimicrobial action of propolis and some of its components: The effects on growth, membrane potential and motility of bacteria. Microbiol. Res. 152, 239246.
  • Nanasombat, S. and Wimuttigosol, P. 2011. Antimicrobial and antioxidant activity of spice essential oils. Food Sci. Biotechnol. 20, 4553.
  • Nikaido, H. 1976. Outer membrane of Salmonella typhimurium. Transmembrane diffusion of some hydrophobic substances. Biochim. Biophys. Acta 433, 118132.
  • Orsi, R.O., Sforcin, J.M., Funari, S.R. and Bankova, V. 2005. Effects of Brazilian and Bulgarian propolis on bactericidal activity of macrophages against Salmonella typhimurium. Int. Immunopharmacol. 5, 359368.
  • Smith, J.L. and Archer, D.L. 1988. Heat-induced injury in Listeria monocytogenes. J. Ind. Microbiol. 3, 105110.
  • Steenstrup, L.L. and Floros, J.D. 2002. Statistical modeling of D- and z- value of E. coli O157:H7 and pH in apple cider containing preservatives. J. Food Sci. 67, 793796.
  • Tsuchido, T. and Takano, M. 1988. Sensitization by heat treatment of Escherichia coli K12 cells to hydrophobic antibacterial compounds. Antimicrob. Agents Chermother. 32, 16801683.
  • Tsuchido, T., Ozawa, O. and Shibasaki, I. 1975. Growth inhibition of heated cells of Escherichia coli by tylosin. J. Ferment. Technol. 53, 363371.
  • Tsuchido, T., Katsui, N., Takeuchi, A., Takano, M. and Shibasaki, I. 1985. Destruction of the outer membrane permeability barrier of Escherichia coli by heat treatment. Appl. Environ. Microbiol. 50, 298303.
  • Venkitanarayanan, K.S., Zhao, T. and Doyle, M.P. 1999. Inactivation of Escherichia coli O157:H7 by combinations of GRAS chemicals and temperature. Food Microbiol. 16, 7482.
  • Yang, S., Peng, L., Cheng, Y., Chen, F. and Pan, S. 2010. Control of citrus green and blue molds by Chinese propolis. Food Sci. Biotechnol. 19, 13031308.