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Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
Int J Food Microbiol. 2020 Dec 2;334:108853. doi: 10.1016/j.ijfoodmicro.2020.108853. Epub 2020 Aug 30.
Int J Food Microbiol. 2020.
PMID: 32932195
Clostridium difficile in beef cattle farms, farmers and their environment: Assessing the spread of the bacterium.
Rodriguez C, Hakimi DE, Vanleyssem R, Taminiau B, Van Broeck J, Delmée M, Korsak N, Daube G.
Rodriguez C, et al. Among authors: vanleyssem r.
Vet Microbiol. 2017 Oct;210:183-187. doi: 10.1016/j.vetmic.2017.09.010. Epub 2017 Sep 18.
Vet Microbiol. 2017.
PMID: 29103690
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Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham.
de Andrade Cavalari CM, Imazaki PH, Pirard B, Lebrun S, Vanleyssem R, Gemmi C, Antoine C, Crevecoeur S, Daube G, Clinquart A, de Macedo REF.
de Andrade Cavalari CM, et al. Among authors: vanleyssem r.
Meat Sci. 2024 May;211:109441. doi: 10.1016/j.meatsci.2024.109441. Epub 2024 Feb 1.
Meat Sci. 2024.
PMID: 38301298
Free article.
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