Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

International Journal of Food Microbiology

Volumn 38, Issue 1, 1997, Pages 31-44

  Blackburn, C De W ^a   Curtis, L M ^a   Humpheson, L ^a   Billon, C ^b   McClure, P J ^b  

^a LEATHERHEAD FOOD RESEARCH   (United Kingdom)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

D value; Escherichia coli O157:H7; Food MicroModel; Log logistic; NaCl; pH; Predictive model; Salmonella enteritidis; Temperature; Thermal inactivation

Indexed keywords

ACETIC ACID; AGAR; CITRIC ACID; LACTIC ACID; OVALBUMIN; SODIUM CHLORIDE;

AEROBIC METABOLISM; APPARATUS; ARTICLE; BACTERIOPHAGE TYPING; BACTERIUM CULTURE; CELL SURVIVAL; CELL SUSPENSION; CELL VIABILITY; COMPUTER PROGRAM; CULTURE MEDIUM; EGG; EGG YOLK; ESCHERICHIA COLI; FOOD SAFETY; FRUIT JUICE; HEAT TOLERANCE; LETHALITY; MATHEMATICAL MODEL; MEAT; MILK; PATIENT; PH; POULTRY; PREDICTION; SALMONELLA ENTERITIDIS; SEROTYPE; SOYBEAN; STATISTICAL ANALYSIS; SURVIVAL RATE; TEMPERATURE; THERMAL EXPOSURE;

ACETIC ACID; ANIMALS; CITRIC ACID; COLONY COUNT, MICROBIAL; EGGS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FORECASTING; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LINEAR MODELS; LOGISTIC MODELS; MEAT PRODUCTS; MILK; POULTRY PRODUCTS; PREDICTIVE VALUE OF TESTS; SALMONELLA ENTERITIDIS; SODIUM CHLORIDE;

EID: 0031444050     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)00085-8     Document Type: Article

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