Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means

International Journal of Food Microbiology

Volumn 78, Issue 1-2, 2002, Pages 57-77

  Smelt, Jan P P M ^a   Hellemons, Johan C ^b   Wouters, Patrick C ^b   Van Gerwen, Suzanne J C ^b  

^a UTRECHT UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Electric field; Heat; Inactivation model; Pressure; Resistance; Temperature; Weibull

Indexed keywords

ANTIINFECTIVE AGENT; NUCLEIC ACID; WATER;

ACCURACY; ACIDITY; BACTERIAL MEMBRANE; BACTERIAL SPORE; BACTERIAL STRAIN; CELL PH; CELL SURVIVAL; DENATURATION; ENZYME STABILITY; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; FOOD SPOILAGE; GENE EXPRESSION; HEAT TOLERANCE; HEATING; KINETICS; MATHEMATICAL MODEL; MICROBIOLOGY; MODEL; NONHUMAN; PHYSICAL STRESS; PRESSURE; PROTEIN STABILITY; PROTEIN SYNTHESIS; PULSED ELECTRIC FIELD; QUANTITATIVE ANALYSIS; REVIEW; RIBOSOME; RISK ASSESSMENT; TEMPERATURE SENSITIVITY; THERMOSTABILITY; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; BIOLOGICAL MODEL; ELECTROSTIMULATION; FOOD CONTROL; FOOD HANDLING; FOOD INDUSTRY; GROWTH, DEVELOPMENT AND AGING; HEAT; MATHEMATICS; METHODOLOGY; SAFETY; WASTE MANAGEMENT;

BACTERIA; BACTERIAL PHYSIOLOGY; CONSUMER PRODUCT SAFETY; DECONTAMINATION; ELECTRIC STIMULATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HEAT; KINETICS; MATHEMATICS; MODELS, BIOLOGICAL; PRESSURE; RISK ASSESSMENT;

EID: 0037104994     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00242-8     Document Type: Article

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