Research Explorer

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Researcher

Nada Smigic

Awards & Distinctions

28 Results

2012

Analysis of intracellular pH in Escherichia coli O157:H7 to determine the effect of chlorine dioxide decontamination

Nada SmigicAndreja RajkovicNils ArneborgHenrik SiegumfeldtFrank DevlieghereDennis Sandris Nielsen

A1 Journal Article in FOOD ANALYTICAL METHODS

2011

Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid

Andreja RajkovicNada SmigicFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Intracellular pH in Campylobacter jejuni when treated with aqueous chlorine dioxide

Nada SmigicAndreja RajkovicNils ArneborgHenrik SiegumfeldtFrank DevlieghereDennis Sandris Nielsen

A1 Journal Article in FOODBORNE PATHOGENS AND DISEASE

2010

Contemporary strategies in combating microbial contamination in food chain

Andreja RajkovicNada SmigicFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New processing technologies that can reduce the presence of pathogens in foods

Andreja RajkovicMieke UyttendaeleNada SmigicFrank Devlieghere

Pulsed UV light as an intervention strategy against Listeria monocytogenes and Escherichia coli O157:H7 on the surface of a meat slicing knife

Andreja RajkovicIgor TomasevicNada SmigicMieke UyttendaeleRadomir RadovanovicFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD ENGINEERING

Response of Campylobacter jejuni and Escherichia coliO157:H7 to mild decontamination treatments and their subsequent behaviour under suboptimal conditions

Nada SmigicFrank DevlieghereAndreja Rajkovic

Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer

Andreja RajkovicNikola TomicNada SmigicMieke UyttendaelePeter RagaertFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of lactic acid and chlorine dioxide treated campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere

Nada SmigicAndreja RajkovicDennis Sandris NielsenNils ArneborgHenrik SiegumfeldtFrank Devlieghere

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

2009

Chlorine dioxide for minimally processed produce preservation: a review

Vincente M Gómez LópezAndreja RajkovicPeter RagaertNada SmigicFrank Devlieghere

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid

Nada SmigicAndreja RajkovicDennis Sandris NielsenHenrik SiegumfeldtMieke UyttendaeleFrank DevlieghereNils Arneborg

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Intracellular pH: recovery and survival of lactic acid stressed Campylobacter jejuni

Nada SmigicAndreja RajkovicDS NielsenN ArneborgFrank Devlieghere

Novel bacterial treatments of Listeria monocytogenes followed by growth under suboptimal conditions

Andreja RajkovicNada SmigicN Van HouteghemMieke Uyttendaele

Post-treatment behavior of lactic acid treated Campylobacter jejuni cells at optimal and suboptimal temperatures

Andreja RajkovicNada SmigicDS NielsenN ArneborgMieke UyttendaeleFrank Devlieghere

Resistance of Escherichia coli O157:H7 and Listeria monocytogenes after exposure to repetitive cycles of inactivation

Nada SmigicAndreja RajkovicH MedicFrank Devlieghere

Resistance of Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni after exposure to repetitive cycles of mild bactericidal treatments

Andreja RajkovicNada SmigicMieke UyttendaeleHelga MedicLieven De ZutterFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

Stress response of Campylobacter jejuni when exposed to lactic acid decontamination treatment

Andreja RajkovicNada SmigicDS NielsenH SiegumfeldtMieke UyttendaeleFrank Devlieghere

Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Nada SmigicAndreja RajkovicEszter AntalHelga MedicBarbara LipnickaMieke UyttendaeleFrank Devlieghere

A1 Journal Article in FOOD MICROBIOLOGY

2008

Increased resistance of Listeria monocytogenes and Escherichia coli 0157:H7 after exposure to repetitive cycles of mild bactericidal treatments

Andreja RajkovicHelga MedicNada SmigicFrank Devlieghere

Resuscitation and growth of Escherichia coli 0157:H7 and Listeria monocytogenes in suboptimal conditions after mild inactivation

Nada SmigicAndreja RajkovicFrank Devlieghere

Sensitivity of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli STEC to sublethal bactericidal treatments and developement of increased resistance after repetitive cylcles of inactivation

Nada SmigicAndreja RajkovicMieke UyttendaeleFrank Devlieghere

Sensitivity of different Campylobacter jejuni and Escherichia coli 0157:H7 strains to mild bactericidal treatments.

Nada SmigicAndreja RajkovicFrank Devlieghere

Sublethal bactericidal treatments and behaviour of foodborne Campylobacter jejuni

Andreja RajkovicNada SmigicMieke UyttendaeleFrank Devlieghere

Sublethal food processing: effect on the behaviour of pathogens under suboptimal conditions

Andreja RajkovicNada SmigicVicky JassonMieke Uyttendaele

2007

Performance of a growth-No growth model for Listeria monocytogenes developed for mayonnaise-based salads: Influence of strain variability, food matrix, inoculation level, and presence of sorbic and benzoic acid

An VermeulenNada SmigicAndreja RajkovicK GYSEMANSK BERNAERTSA GEERAERDJ VAN IMPEJohan DebevereFrank Devlieghere

A1 Journal Article in JOURNAL OF FOOD PROTECTION

2006

A growth/no growth model for Listeria Monocytogenes validated in mayonnaise based salads.

An VermeulenNada SmigicK. GysemansK. BernaertsA. GeeraerdJan Van ImpeJohan DebevereFrank Devlieghere

Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool

An VermeulenNada SmigicK GysemansK BernaertsA GeeraerdJan Van ImpeJohan DebevereFrank Devlieghere

A4 Journal Article in COMMUNICATIONS IN AGRICULTURAL AND APPLIED BIOLOGICAL SCIENCES

Microbial safety of mayonnaise based salads: a growth/no growth model for Listeria monocytogenes as a predictive tool

An VermeulenNada SmigicK. GysemansK. BernaertsA. GeeraerdJ. Van ImpeJohan DebevereFrank Devlieghere