Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage

By M. Garriga, M. Aymerich, S. Costa, J. Monfort, M. Hugas. 2002

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The Continuing Story of Class IIa Bacteriocins (2006, unknown): “The combination of high-pressure processing with enterocins A and B, sakacin K, or pediocin enhanced the antilisterial activity in a meat model system (69).”
Preservation technologies for fresh meat - a review. (2010, unknown): “…& Fujio, 1994; Ross, Griffiths, Mittal, & Deeth, 2003) or nisin (Michiels, Hauben, Versyck, & Wuytack, 1995; Stewart, Dunne, Sikes, & Hoover, 2000; Garriga et al., 2002; Lee, Heinz, & Knorr, 2003; Jofre, Aymerich & Garriga, 2008; Ogihara, Yatuzuka, Horie, Furukawa, & Yamasaki, 2009) and HHP.”
Microbiological food safety assessment of high hydrostatic pressure processing: A review (2011, background): “However, the survival semi-logarithmic curves are often non-linear and shoulders and/or tails are typical (Garriga et al., 2002), also for spores (Ahn et al.”
Bacteriocin-based strategies for food biopreservation. (2007, background): “In a meat model system, while added bacteriocins (enterocins A and B, sakacin K, pediocin AcH or nisin) had no influence on killing and survival of Salmonella enterica, a greater inactivation of E. coli (N6 logs) was reported in the presence of nisin (Garriga et al., 2002).”
Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “aureus, and suppressed slime-producing bacteria (Garriga et al., 2002).”