Capacitance measurement to assess acid-induced injury to Salmonella enteritidis PT4

International Journal of Food Microbiology

Volumn 27, Issue 1, 1995, Pages 27-36

  Alexandrou, O ^a   de W Blackburn, C ^b   Adams, M R ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Acids; Capacitance measurement; Mayonnaise; Salmonella enteritidis; Sub lethal injury

Indexed keywords

ACETIC ACID; ACID; CITRIC ACID; HYDROCHLORIC ACID; LACTIC ACID;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; CELL POPULATION; COMPARATIVE STUDY; CONTROLLED STUDY; CULTURE MEDIUM; FOOD CONTROL; IMPEDANCE; LETHALITY; MEASUREMENT; NONHUMAN; PH; SALMONELLA ENTERITIDIS; STORAGE; TEMPERATURE; TIME;

ACIDS; COLONY COUNT, MICROBIAL; COMPARATIVE STUDY; ELECTRIC CONDUCTIVITY; SALMONELLA ENTERITIDIS; TEMPERATURE;

BACTERIA (MICROORGANISMS); ENTERITIDIS; SALMONELLA ENTERITIDIS;

EID: 0029082392     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(94)00145-V     Document Type: Article

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