{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T06:22:43Z","timestamp":1788848563929,"version":"build-2803163510"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2017,12,1]],"date-time":"2017-12-01T00:00:00Z","timestamp":1512086400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100002745","name":"Bayerische Forschungsstiftung, Germany","doi-asserted-by":"publisher","award":["AZ-1051-12"],"award-info":[{"award-number":["AZ-1051-12"]}],"id":[{"id":"10.13039\/501100002745","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2017,12]]},"DOI":"10.1016\/j.fm.2017.06.005","type":"journal-article","created":{"date-parts":[[2017,6,8]],"date-time":"2017-06-08T10:23:54Z","timestamp":1496917434000},"page":"81-88","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":44,"special_numbering":"C","title":["Combination of endolysins and high pressure to inactivate Listeria monocytogenes"],"prefix":"10.1016","volume":"68","author":[{"given":"Tomas J.","family":"van Nassau","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christian A.","family":"Lenz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anna S.","family":"Scherzinger","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rudi F.","family":"Vogel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2017.06.005_bib1","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/S1466-8564(00)00007-2","article-title":"Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon","volume":"1","author":"Amanatidou","year":"2000","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib2","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.jbbm.2006.10.009","article-title":"A\u00a0standardized approach for accurate quantification of murein hydrolase activity in high-throughput assays","volume":"70","author":"Briers","year":"2007","journal-title":"J.\u00a0Biochem. biophysical methods"},{"key":"10.1016\/j.fm.2017.06.005_bib3","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1111\/j.1574-6968.2007.01051.x","article-title":"Analysis of outer membrane permeability of Pseudomonas aeruginosa and bactericidal activity of endolysins KZ144 and EL188 under high hydrostatic pressure","volume":"280","author":"Briers","year":"2008","journal-title":"FEMS Microbiol. Lett."},{"key":"10.1016\/j.fm.2017.06.005_bib4","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.ijfoodmicro.2007.02.025","article-title":"Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat","volume":"117","author":"Chen","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib5","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1111\/j.1365-2621.2008.01883.x","article-title":"Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches\u2013a review","volume":"44","author":"Corbo","year":"2009","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib6","doi-asserted-by":"crossref","first-page":"562","DOI":"10.1128\/IAI.00651-10","article-title":"Modifications to the peptidoglycan backbone help bacteria to establish infection","volume":"79","author":"Davis","year":"2011","journal-title":"Infect. Immun."},{"key":"10.1016\/j.fm.2017.06.005_bib7","doi-asserted-by":"crossref","first-page":"1359","DOI":"10.1111\/j.1365-2672.2011.05000.x","article-title":"The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods","volume":"110","author":"Demazeau","year":"2011","journal-title":"J.\u00a0Appl. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib8","doi-asserted-by":"crossref","first-page":"M458","DOI":"10.1111\/j.1750-3841.2012.02791.x","article-title":"Inactivation kinetics of Listeria monocytogenes by high-pressure processing: pressure and temperature variation","volume":"77","author":"Doona","year":"2012","journal-title":"J.\u00a0Food Sci."},{"key":"10.1016\/j.fm.2017.06.005_bib9","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/S0014-5793(99)00405-6","article-title":"The non-enzymatic microbicidal activity of lysozymes","volume":"449","author":"D\u00fcring","year":"1999","journal-title":"FEBS Lett."},{"key":"10.1016\/j.fm.2017.06.005_bib10","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1084\/jem.88.1.99","article-title":"The rate of bactericidal action of penicillin in\u00a0vitro as a function of its concentration, and its paradoxically reduced activity at high concentrations against certain organisms","volume":"88","author":"Eagle","year":"1948","journal-title":"J.\u00a0Exp. Med."},{"issue":"12","key":"10.1016\/j.fm.2017.06.005_bib11","first-page":"312","article-title":"The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2012","volume":"2014","author":"EFSA","year":"2014","journal-title":"EFSA J."},{"key":"10.1016\/j.fm.2017.06.005_bib12","doi-asserted-by":"crossref","first-page":"393","DOI":"10.1016\/j.mib.2008.09.012","article-title":"Bacteriophage lysins as effective antibacterials","volume":"11","author":"Fischetti","year":"2008","journal-title":"Curr. Opin. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib13","doi-asserted-by":"crossref","first-page":"1109","DOI":"10.1093\/jac\/dkl393","article-title":"Bactericidal agents in the treatment of MRSA infections\u2014the potential role of daptomycin","volume":"58","author":"French","year":"2006","journal-title":"J.\u00a0Antimicrob. Chemother."},{"key":"10.1016\/j.fm.2017.06.005_bib14","series-title":"Novel listeria Bacteriophage p825n and Uses Thereof","author":"Grallert","year":"2012"},{"key":"10.1016\/j.fm.2017.06.005_bib15","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/S0006-3495(82)84460-3","article-title":"A\u00a0biophysical model of lysozyme self-association","volume":"40","author":"Hampe","year":"1982","journal-title":"Biophysical J."},{"key":"10.1016\/j.fm.2017.06.005_bib16","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.ijfoodmicro.2011.02.027","article-title":"High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes","volume":"154","author":"Hereu","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib17","doi-asserted-by":"crossref","first-page":"43767","DOI":"10.1074\/jbc.M106317200","article-title":"A\u00a0helix-loop-helix peptide at the upper lip of the active site cleft of lysozyme confers potent antimicrobial activity with membrane permeabilization action","volume":"276","author":"Ibrahim","year":"2001","journal-title":"J.\u00a0Biol. Chem."},{"key":"10.1016\/j.fm.2017.06.005_bib18","doi-asserted-by":"crossref","first-page":"3799","DOI":"10.1021\/jf960133x","article-title":"Partially unfolded lysozyme at neutral pH agglutinates and kills Gram-negative and Gram-positive bacteria through membrane damage mechanism","volume":"44","author":"Ibrahim","year":"1996","journal-title":"J.\u00a0Agric. Food Chem."},{"key":"10.1016\/j.fm.2017.06.005_bib19","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.meatsci.2007.06.015","article-title":"Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration","volume":"78","author":"Jofr\u00e9","year":"2008","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2017.06.005_bib20","first-page":"105","article-title":"Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa","volume":"13","author":"Jofr\u00e9","year":"2010","journal-title":"Int. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib21","doi-asserted-by":"crossref","first-page":"678","DOI":"10.1016\/j.jmb.2006.08.069","article-title":"The crystal structure of the bacteriophage PSA endolysin reveals a unique fold responsible for specific recognition of Listeria cell walls","volume":"364","author":"Kornd\u00f6rfer","year":"2006","journal-title":"J.\u00a0Mol. Biol."},{"key":"10.1016\/j.fm.2017.06.005_bib22","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.fm.2014.05.010","article-title":"Effect of sporulation medium and its divalent cation content on the heat and high pressure resistance of Clostridium botulinum type E spores","volume":"44","author":"Lenz","year":"2014","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib23","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2015.00652","article-title":"High pressure thermal inactivation of Clostridium botulinum type E endospores\u2013kinetic modeling and mechanistic insights","volume":"6","author":"Lenz","year":"2015","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib24","doi-asserted-by":"crossref","first-page":"2170","DOI":"10.1126\/science.1066869","article-title":"Rapid killing of Streptococcus pneumoniae with a bacteriophage cell wall hydrolase","volume":"294","author":"Loeffler","year":"2001","journal-title":"Science"},{"key":"10.1016\/j.fm.2017.06.005_bib25","series-title":"New Endolysin Plyp40","author":"Loessner","year":"2010"},{"key":"10.1016\/j.fm.2017.06.005_bib26","series-title":"Aufschluss von bakterienzellen durch phagenlysine","author":"Loessner","year":"1996"},{"key":"10.1016\/j.fm.2017.06.005_bib27","doi-asserted-by":"crossref","first-page":"1916","DOI":"10.4315\/0362-028X-65.12.1916","article-title":"Lytic and nonlytic mechanism of inactivation of gram-positive bacteria by lysozyme under atmospheric and high hydrostatic pressure","volume":"65","author":"Masschalck","year":"2002","journal-title":"J.\u00a0Food Protection\u00ae"},{"key":"10.1016\/j.fm.2017.06.005_bib28","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/S1466-8564(99)00006-5","article-title":"Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure","volume":"1","author":"Masschalck","year":"2000","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib29","doi-asserted-by":"crossref","first-page":"2319","DOI":"10.1007\/s11947-014-1287-9","article-title":"Reuterin and high hydrostatic pressure treatments on the inactivation of Listeria monocytogenes and effect on the characteristics of cold-smoked salmon","volume":"7","author":"Montiel","year":"2014","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib30","first-page":"355","article-title":"Comparison of bactericidal activity of six lysozymes at atmospheric pressure and under high hydrostatic pressure","volume":"108","author":"Nakimbugwe","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib31","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/B978-0-12-394438-2.00007-4","article-title":"Endolysins as antimicrobials","volume":"83","author":"Nelson","year":"2012","journal-title":"Adv. Virus Res."},{"key":"10.1016\/j.fm.2017.06.005_bib32","doi-asserted-by":"crossref","first-page":"963","DOI":"10.1016\/j.foodcont.2008.11.004","article-title":"Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis","volume":"20","author":"Ogihara","year":"2009","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2017.06.005_bib33","doi-asserted-by":"crossref","first-page":"1487","DOI":"10.1002\/btpr.2172","article-title":"Binding domains of Bacillus anthracis phage endolysins recognize cell culture age-related features on the bacterial surface","volume":"31","author":"Paskaleva","year":"2015","journal-title":"Biotechnol. Prog."},{"key":"10.1016\/j.fm.2017.06.005_bib34","doi-asserted-by":"crossref","first-page":"1505","DOI":"10.1016\/j.fm.2011.08.006","article-title":"Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken","volume":"28","author":"Patterson","year":"2011","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib35","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1111\/j.1365-2672.1992.tb01821.x","article-title":"Bactericidal activities of lysozyme and aprotinin against Gram-negative and Gram-positive bacteria related to their basic character","volume":"72","author":"Pellegrini","year":"1992","journal-title":"J.\u00a0Appl. Bacteriol."},{"key":"10.1016\/j.fm.2017.06.005_bib36","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.ab.2005.03.002","article-title":"Baroresistant buffer mixtures for biochemical analyses","volume":"341","author":"Quinlan","year":"2005","journal-title":"Anal. Biochem."},{"key":"10.1016\/j.fm.2017.06.005_bib38","doi-asserted-by":"crossref","first-page":"1251","DOI":"10.1016\/j.lwt.2010.11.001","article-title":"Microbiological food safety assessment of high hydrostatic pressure processing: a review","volume":"44","author":"Rendueles","year":"2011","journal-title":"LWT-Food Sci. Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib39","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1111\/j.1472-765X.2006.01868.x","article-title":"Inactivation of Salmonella Typhimurium and Listeria monocytogenes using high-pressure treatments: destruction or sublethal stress?","volume":"42","author":"Ritz","year":"2006","journal-title":"Lett. Appl. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib40","series-title":"Entwicklung einer Methode der zuf\u00e4lligen Dom\u00e4nenkombination zur Optimierung von Peptidoglykan-Hydrolasen f\u00fcr die Anwendung im Lebensmittel am Beispiel von Listeria spp. mit anschlie\u00dfender Charakterisierung ausgew\u00e4hlter Proteine","author":"Scherzinger","year":"2011"},{"key":"10.1016\/j.fm.2017.06.005_bib41","doi-asserted-by":"crossref","first-page":"884","DOI":"10.1038\/nature01026","article-title":"A\u00a0bacteriolytic agent that detects and kills Bacillus anthracis","volume":"418","author":"Schuch","year":"2002","journal-title":"Nature"},{"key":"10.1016\/j.fm.2017.06.005_bib42","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1111\/j.1472-765X.2004.01527.x","article-title":"Inactivation of Campylobacter jejuni by high hydrostatic pressure","volume":"38","author":"Solomon","year":"2004","journal-title":"Lett. Appl. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib43","doi-asserted-by":"crossref","first-page":"7570","DOI":"10.1128\/AEM.00936-08","article-title":"Relationship between sublethal injury and microbial inactivation by the combination of high hydrostatic pressure and citral or tert-butyl hydroquinone","volume":"74","author":"Somolinos","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2017.06.005_bib44","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ifset.2015.05.010","article-title":"Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature","volume":"30","author":"Stratakos","year":"2015","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib45","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.ifset.2014.11.005","article-title":"Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast","volume":"27","author":"Stratakos","year":"2015","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2017.06.005_bib46","doi-asserted-by":"crossref","first-page":"1281","DOI":"10.3168\/jds.2013-7538","article-title":"Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco","volume":"97","author":"Tomasula","year":"2014","journal-title":"J.\u00a0Dairy Sci."},{"key":"10.1016\/j.fm.2017.06.005_bib47","series-title":"FSIS Compliance Guideline: Controlling Listeria Monocytogenes in Post-lethality Exposed Ready-to-eat Meat and Poultry Products","author":"USDA FSIS","year":"2014"},{"key":"10.1016\/j.fm.2017.06.005_bib48","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1016\/j.ijfoodmicro.2005.06.025","article-title":"Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing","volume":"106","author":"Vurma","year":"2006","journal-title":"Int. J. Food Microbiol."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002016304257?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002016304257?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,8,9]],"date-time":"2019-08-09T11:40:02Z","timestamp":1565350802000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002016304257"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,12]]},"references-count":47,"alternative-id":["S0740002016304257"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2017.06.005","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2017,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Combination of endolysins and high pressure to inactivate Listeria monocytogenes","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2017.06.005","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2017 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}