Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions

International Journal of Food Microbiology

Volumn 101, Issue 2, 2005, Pages 179-187

  Zaika, Laura L ^a   Phillips, John G ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Inactivation kinetics; NaCl; pH; Response surface models; Shigella flexneri; Temperature

Indexed keywords

SODIUM CHLORIDE;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CONCENTRATION (PARAMETERS); KINETICS; NONHUMAN; PH; PLATE COUNT; REDUCTION KINETICS; REGRESSION ANALYSIS; SHIGELLA FLEXNERI; STATISTICAL MODEL; SURVIVAL RATE; TEMPERATURE SENSITIVITY;

BACTERIA (MICROORGANISMS); SHIGELLA FLEXNERI;

EID: 18144382666     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.11.004     Document Type: Article

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