Inhibition of foodborne bacterial pathogens by naturally occurring food additives
BL Bowles, VK Juneja - Journal of Food Safety, 1998 - Wiley Online Library
In this study, diacetyl (DI), benzaldehyde (BE), pyruvic aldehyde (PY) and piperonal (PI)
were tested for activity against Yersinia enterocolitica, Listeria monocytogenes, Salmonella …
were tested for activity against Yersinia enterocolitica, Listeria monocytogenes, Salmonella …
The effect of phenylglyoxal on Clostridium sporogenes
BL Bowles, JM Jay - Food microbiology, 1993 - Elsevier
In general phenylglyoxal (PG) was found to inhibit anaerobic bacteria, with strict anaerobes
being more affected than facultatives. The susceptibility of Clostridium sporogenes …
being more affected than facultatives. The susceptibility of Clostridium sporogenes …
Modulation of thermal resistance of proteolyticClostridium botulinumspore by aromatic flavor carbonyls
BL Bowles, AC Williams, BS Marmer, VK Juneja - Food microbiology, 1997 - Elsevier
Vaccination of hens withSalmonella enteritidis (SE) bacterin has become an important
industry management tool to reduce both the incidence of SE in flocks and the production of …
industry management tool to reduce both the incidence of SE in flocks and the production of …
SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF
BL BOWLES, AJ MILLER - Journal of food safety, 1994 - Wiley Online Library
Phenylglyoxal (PG), an aromatic α‐dicarbonyl, is used in a variety of industrial, medical, and
biological research applications. The compound delays spore germination and inhibits …
biological research applications. The compound delays spore germination and inhibits …