Control of Listeria monocytogenes Biofilms in a Simulated Food-Processing Environment.

Biofilm-forming ability may vary significantly among different Listeria (L.) monocytogenes strains. This interstrain variation is also observed in L.

Modelling the effect of osmotic adaptation and temperature on the non-thermal inactivation of Salmonella spp. on brioche-type products.

Salmonella spp. is known to survive in intermediate- and low-moisture foods. Bakery products such as cream-filled brioche (a 0.

A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin.

A systematic approach in monitoring the hygiene of a meat processing plant using classical microbiological analyses combined with molecular characterization tools may assist in the safety of the final products. This study aimed: (i) to evaluate the total hygiene level and, (ii) to monitor and characterize the occurrence and spread of Salmonella spp. and Listeria monocytogenes in the environment and the final products of a meat industry that processes meat of global origin.

Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.

The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp.

Control of Listeria monocytogenes in the processing environment by understanding biofilm formation and resistance to sanitizers.

Listeria monocytogenes can colonize in the food processing environment and thus pose a greater risk of cross-contamination to food. One of the proposed mechanisms that facilitates such colonization is biofilm formation. As part of a biofilm, it is hypothesized that L.