Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products

Food Microbiology

Volumn 17, Issue 2, 2000, Pages 185-196

  Devlieghere, F ^a   Lefevere, I ^a   Magnin, A ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL GROWTH; CARBON DIOXIDE; COOKED MEAT; CULTURE MEDIUM; FOOD PACKAGING; FOOD PRODUCT; GROWTH INHIBITION; LACTOBACILLUS SAKE; MODEL; SIMULATION;

AEROMONAS HYDROPHILA; BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 0033828946     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0305     Document Type: Article

References (30)

1. Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen
2. Growth of Aeromonas hydrophilia on fresh vegetables stored under a controlled atmosphere
3. Enumeration and characterization of Aeromonas hydrophila and Aeromonas caviae isolated from grocery store procedure
4. Fate of Aeromonas and Yersinia in modified-atmosphere-packaged (MAP) cod and trout
5. Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms
6. Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres
7. Shelf-life of modified atmosphere packed cooked meat products: A predictive model
8. Survival and growth of Aeromonas hydrophila in modified atmosphere packaged normal and high pH lamb
9. Growth of cold-tolerant pathogens Yersinia enterocolitica, Aeromonas hydrophila and Listeria monocytogenes on high-pH beef packed under vacuum or carbon dioxide
10. Distribution of mesophilic Aeromonas species in raw and ready-to-eat fish and meat products in Switzerland
11. Possible virulence factors of Aeromonas spp. from food and water
12. Aeromonas hydrophila isolated from food and drinking water: Hemagglutination, hemolysis and cytotoxicity for a human intestinal cell line (HT-29)
13. Construction of and comparison between response surface models for Aeromonas hydrohila ATCC 7966 and a food isolate under aerobic conditions
14. Incidence of motile Aeromonads in New Zealand retail foods
15. Incidence and coincidence of Listeria spp., motile Aeromonads and Yersinia enterocolitica in ready-to-eat fleshfoods
16. Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on vacuum and saturated carbon dioxide controlled atmosphere-packaged sliced roast beef
17. Isolation of Aeromonas hydrophila from cooked tripe
18. Behavior of Listeria monocytogenes and Aeromonas spp. on fresh cut produce packaged under equilibrium modified atmosphere
19. Exotoxin production by Aeromonas spp. in foods
20. The growth and expression of virulence factors at refrigeration temperature by Aeromonas strains isolated from foods
21. Effect of temperature on hemolysin production of Aeromonas spp. isolated from warm and cold environments
22. Growth of and toxin production by Aeromonas hydrophila and Aeromonas sobria at low temperatures
23. Experimental evidence for toxin production by Aeromonas hydrophila and Aeromonas sobria in a meat extract at low temperatures
24. Effect of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry
25. The growth of Aeromonas hydrophila K 144 in ground pork at 5°C
26. Influence of temperature, NaCl and pH on the growth of Aeromonas hydrophila
27. Minimum water activity for the growth of Aeromonas hydrophila as affected by strain, temperature and humectant
28. Modeling the bacterial growth curve