Latiful Bari

Summary

Affiliation: National Institute of Agrobiological Sciences
Country: Japan

Publications

  1. doi request reprint Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg
    M L Bari
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    Foodborne Pathog Dis 5:175-82. 2008
  2. ncbi request reprint Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds
    M L Bari
    National Food Research Institute, Kannondai 2 1 12, Tsukuba 305 8642, Japan
    J Food Prot 71:830-4. 2008
  3. doi request reprint Repeated quick hot-and-chilling treatments for the inactivation of Escherichia coli O157:H7 in mung bean and radish seeds
    Md Latiful Bari
    Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
    Foodborne Pathog Dis 6:137-43. 2009
  4. ncbi request reprint Combination treatments for killing Escherichia coli O157:H7 on alfalfa, radish, broccoli, and mung bean seeds
    M L Bari
    National Food Research Institute, Kannondai 2 1 12, Tsukuba 305 8642, Japan
    J Food Prot 72:631-6. 2009
  5. doi request reprint Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds
    Md Latiful Bari
    National Food Research Institute, Tsukuba 305 8642, Japan
    Foodborne Pathog Dis 6:953-8. 2009
  6. doi request reprint Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella Enteritidis on mung bean seeds
    Latiful Bari
    National Food Research Institute, Tsukuba, Japan
    Foodborne Pathog Dis 7:51-6. 2010
  7. doi request reprint Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds
    Latiful Bari
    National Food Research Institute, Tsukuba, Japan
    Foodborne Pathog Dis 7:845-50. 2010
  8. ncbi request reprint Practical evaluation of Mung bean seed pasteurization method in Japan
    M L Bari
    National Food Research Institute, Tsukuba 305 8642, Japan
    J Food Prot 73:752-7. 2010

Collaborators

Detail Information

Publications8

  1. doi request reprint Effect of hydrostatic pressure pulsing on the inactivation of Salmonella enteritidis in liquid whole egg
    M L Bari
    National Food Research Institute, Tsukuba, Ibaraki, Japan
    Foodborne Pathog Dis 5:175-82. 2008
    ....
  2. ncbi request reprint Hot water treatments to inactivate Escherichia coli O157:H7 and Salmonella in mung bean seeds
    M L Bari
    National Food Research Institute, Kannondai 2 1 12, Tsukuba 305 8642, Japan
    J Food Prot 71:830-4. 2008
    ..Therefore, hot water treatment followed by dipping in chilled water for 30 s could be an effective seed decontamination method for mung bean seeds intended for sprout production...
  3. doi request reprint Repeated quick hot-and-chilling treatments for the inactivation of Escherichia coli O157:H7 in mung bean and radish seeds
    Md Latiful Bari
    Food Hygiene Laboratory, National Food Research Institute, Tsukuba, Japan
    Foodborne Pathog Dis 6:137-43. 2009
    ..coli O157:H7 in radish seeds; however, the germination yield of the seed was affected significantly. Therefore, repeated quick hot-and-chilling treatments could be useful to decontaminate mung bean seeds intended for sprout production...
  4. ncbi request reprint Combination treatments for killing Escherichia coli O157:H7 on alfalfa, radish, broccoli, and mung bean seeds
    M L Bari
    National Food Research Institute, Kannondai 2 1 12, Tsukuba 305 8642, Japan
    J Food Prot 72:631-6. 2009
    ..0 kGy did not negatively impact the seed germination rate or length of alfalfa, broccoli, and radish seeds or the length of alfalfa, broccoli, and radish sprouts, but did decrease the length of mung bean sprouts...
  5. doi request reprint Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds
    Md Latiful Bari
    National Food Research Institute, Tsukuba 305 8642, Japan
    Foodborne Pathog Dis 6:953-8. 2009
    ..0 log CFU/g. Hot water treatments at 85 degrees C for 40 seconds followed by IR drying for 70 seconds reduced pathogens to an undetectable level by direct plating, but not by enrichment...
  6. doi request reprint Scale-up seed decontamination process to inactivate Escherichia coli O157:H7 and Salmonella Enteritidis on mung bean seeds
    Latiful Bari
    National Food Research Institute, Tsukuba, Japan
    Foodborne Pathog Dis 7:51-6. 2010
    ..The germination yield of the seed was not affected significantly (p > 0.05). Therefore, these treatments could be useful for the decontamination method of mung bean seeds intended for sprout production...
  7. doi request reprint Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds
    Latiful Bari
    National Food Research Institute, Tsukuba, Japan
    Foodborne Pathog Dis 7:845-50. 2010
    ..Therefore, SHS treatments for 70 seconds followed by catalytic IR heat treatment for 70 seconds could be an effective decontamination method for raw almonds...
  8. ncbi request reprint Practical evaluation of Mung bean seed pasteurization method in Japan
    M L Bari
    National Food Research Institute, Tsukuba 305 8642, Japan
    J Food Prot 73:752-7. 2010
    ..The harvest yield of the treated seed was within the acceptable range. These treatments could be a viable alternative to the presently recommended 20,000-ppm chlorine treatment for mung bean seeds...