The Determination of Ready-To-Eat foods into Listeria monocytogenes Growth and No Growth Categories by Challenge Tests

Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products

Quantitative risk assessment of listeria monocytogenes in french cold-smoked Salmon: II. Risk characterization

The effects of superchilled storage at -2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display

Evaluation of an enumeration method for Listeria monocytogenes at low contamination levels in cold-smoked salmon

Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households.