Comparison of the Schoolfield (non-linear Arrhenius) model and the Square Root model for predicting bacterial growth in foods - A reply to C. Adair et al.

Food Microbiology

Volumn 6, Issue 4, 1989, Pages 304-308

  McMeekin, T A ^b   Olley, J ^b   Ratkowsky, D A ^a,b   Ross, T ^b  

^a UNIVERSITY OF TASMANIA   (Australia)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; CLOSTRIDIUM BOTULINUM; FOOD; LETTER; NONHUMAN; STAPHYLOCOCCUS AUREUS; STATISTICAL ANALYSIS;

ARRHENIUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; STAPHYLOCOCCUS AUREUS;

EID: 0024916325     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/S0740-0020(89)80014-0     Document Type: Letter

References (9)

1. Comparison of the Schoolfield (non-linear Arrhenius) model and the Square Root model for predicting bacterial growth in foods
2. Temperature function integration and its relationship to the spoilage of pasteurized homogenized milk
3. Basic aspects of temperature action of microorganisms
4. The activated complex in chemical reactions
5. Predictive mathematical modelling of microbial growth and survival in foods
6. The influence of temperature on the rate of enzymic processes
7. The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef
8. The relation between temperature and growth of bacteria in dairy products
9. The generation time, lag time and minimum temperature for growth of coliform organisms on meat, and the implications for codes of practice in abattoirs