Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate

International Journal of Food Microbiology

Volumn 77, Issue 1-2, 2002, Pages 147-153

  Fernaandez A ^a   Collado, J ^a   Martinez A ^a   Cunha, L M ^b   Ocio, M J ^c  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Universidade Fernando Pessoa   (United States)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bacillus cereus; Carrot broth; pH; Thermal inactivation; Weibull distribution

Indexed keywords

ACCURACY; ARTICLE; BACILLUS CEREUS; BACTERIAL SPORE; BACTERIAL STRAIN; CARROT; CONTROLLED STUDY; HEAT TOLERANCE; LINEAR REGRESSION ANALYSIS; MATHEMATICAL MODEL; NONHUMAN; PH; TEMPERATURE; VEGETABLE;

BACILLUS CEREUS; BACTERIAL PHYSIOLOGY; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; MATHEMATICS; MODELS, BIOLOGICAL; SPORES, BACTERIAL; TEMPERATURE; VEGETABLES;

BACILLUS CEREUS; DAUCUS CAROTA;

EID: 0037173490     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00046-6     Document Type: Article

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