The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms

International Journal of Food Microbiology

Volumn 34, Issue 1, 1997, Pages 89-94

  Dufrenne, J ^a   Delfgou, E ^a   Ritmeester, W ^a   Notermans, S ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

Growth rate; Lag phase; Pathogens

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CONTROLLED STUDY; FOOD CONTROL; GROWTH RATE; MICROBIAL GROWTH; NONHUMAN; PREDICTION; TEMPERATURE; TIME;

BACTERIA; FOOD MICROBIOLOGY; SODIUM CHLORIDE; TEMPERATURE;

EID: 0031023142     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(96)01170-1     Document Type: Article

References (7)

1. Buchanan, R.L. and Cygnarowicz, M.L. (1990) A mathemathical approach toward defining and calculating on the duration of the lag phase. Food Microbiol. 7, 237-240.
2. Davey, K.R. (1991) Applicability of the Davey (linear Arrhenius) predictive model to the lag phase of microbiol growth. J. Appl. Bacteriol. 70, 253-257.
3. Dufrenne, J., Bijwaard, M., teGiffel, M., Beumer, R. and Notermans, S. (1995) Characteristics of some psychrotrofic Bacillus cereus isolates. Int. J. Food Microbiol. 27, 175-183.
4. Jones, C.E., Shama, G., Jones, D., Roberts. I.S. and Andrew, P.W. (1995) Biochemical studies on psychrotolerance in Listeria monocytogenes. Proc. XII Int. Symp. Problems of Listeriosis, Perth, Australia, October 1995, pp. 393-396.
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6. USDA (1994) Pathogen Modeling Program version 4.0. Microbiol Food Safety Research Unit. USDA, ARS Eastern Regional Research Centre, Philadelphia, USA.
7. Zwietering, M. (1993) Modeling of the microbilial quality of food, Ph.D. Thesis, Agricultural University Wageningen.