Modeling microbial survival during exposure to a lethal agent with varying intensity

Critical Reviews in Food Science and Nutrition

Volumn 40, Issue 2, 2000, Pages 159-172

  Peleg, Micha ^a   Penchina, Claude M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Chemical preservation; Disinfection; Food safety; Kinetics; Predictive microbiology; Sterilization; Survival curves; Thermal processing

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; LISTERIA;

CLOSTRIDIUM BOTULINUM; COLD; DISINFECTION; FOOD CONTROL; FOOD PRESERVATION; HEAT; LISTERIA MONOCYTOGENES; REVIEW; THEORETICAL MODEL;

CLOSTRIDIUM BOTULINUM; COLD; DISINFECTION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; LISTERIA MONOCYTOGENES; MODELS, THEORETICAL;

EID: 0034151467     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690091189301     Document Type: Article

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