Survival of Staphylococcus aureus ATCC 13565 in intermediate moisture foods is highly variable

Risk Analysis

Volumn 23, Issue 1, 2003, Pages 229-236

  Vora, Purvi ^a   Senecal, Andre ^b   Schaffner, Donald W ^a  

^a RUTGERS UNIVERSITY   (United States)

^b DEVELOPMENT AND ENGINEERING CENTER   (United States)

Author keywords

Intermediate moisture foods; Modeling; Probability distribution functions; Simulation; Staphylococcus aureus ATCC 13565

Indexed keywords

COMPUTER SIMULATION; FOOD ADDITIVES; PH EFFECTS; REGRESSION ANALYSIS; THERMAL EFFECTS;

HARDY ORGANISMS;

BACTERIA;

FOOD SAFETY;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BREAD; CHICKEN; COLONY FORMING UNIT; COMPUTER MODEL; COMPUTER SIMULATION; FOOD CONTAMINATION; FOOD SAFETY; MEAT; MOISTURE; NONHUMAN; PH; STAPHYLOCOCCUS AUREUS;

ANIMALS; BREAD; CATTLE; COLONY COUNT, MICROBIAL; COMPUTER SIMULATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; HUMANS; MEAT; MODELS, BIOLOGICAL; POULTRY PRODUCTS; RISK ASSESSMENT; STAPHYLOCOCCUS AUREUS; WATER;

EID: 0242670011     PISSN: 02724332     EISSN: None     Source Type: Journal    
DOI: 10.1111/1539-6924.00302     Document Type: Article

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