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Page 1
Staphylococcus aureus in the Processing Environment of Cured Meat Products.
Foods. 2023 May 26;12(11):2161. doi: 10.3390/foods12112161.
Foods. 2023.
PMID: 37297406
Free PMC article.
Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants.
Pérez-Baltar A, Pérez-Boto D, Medina M, Montiel R.
Pérez-Baltar A, et al.
Food Microbiol. 2021 Oct;99:103779. doi: 10.1016/j.fm.2021.103779. Epub 2021 Mar 11.
Food Microbiol. 2021.
PMID: 34119091
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Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing.
Pérez-Baltar A, Serrano A, Montiel R, Medina M.
Pérez-Baltar A, et al.
Meat Sci. 2020 Feb;160:107960. doi: 10.1016/j.meatsci.2019.107960. Epub 2019 Oct 17.
Meat Sci. 2020.
PMID: 31669860
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Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham.
Pérez-Baltar A, Alía A, Rodríguez A, Córdoba JJ, Medina M, Montiel R.
Pérez-Baltar A, et al.
Foods. 2020 Aug 10;9(8):1092. doi: 10.3390/foods9081092.
Foods. 2020.
PMID: 32785197
Free PMC article.
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