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Volumn 24, Issue 2, 2004, Pages 409-414

Modeling Growth and Reduction of Microorganisms in Foods as Functions of Temperature and Time

Author keywords

Food safety objectives; Listeria monocytogenes; Microbial growth; Microorganism inactivation

Indexed keywords

DISEASES; FOOD PRODUCTS; GROWTH KINETICS; HEALTH HAZARDS; LAWS AND LEGISLATION; PUBLIC POLICY;

EID: 2442541433     PISSN: 02724332     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.0272-4332.2004.00442.x     Document Type: Article
Times cited : (3)

References (8)
  • 1
    • 0003947325 scopus 로고    scopus 로고
    • New York: Kluwer Academic/Plenum Publishers
    • International Commission on Microbiological Specifications for Foods (ICMSF). (2002). Microorganisms in Foods 7. New York: Kluwer Academic/Plenum Publishers.
    • (2002) Microorganisms in Foods 7
  • 2
    • 84964407205 scopus 로고
    • Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrate concentration and atmosphere on the growth of Listeria monocytogenes
    • Buchanan, R., & Phillips, J. (1990). Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrate concentration and atmosphere on the growth of Listeria monocytogenes, Journal of Food Protection, 53, 370-376.
    • (1990) Journal of Food Protection , vol.53 , pp. 370-376
    • Buchanan, R.1    Phillips, J.2
  • 3
    • 0022545085 scopus 로고
    • Effect of temperature, sodium chloride, and pH on growth of Listeria Monocytogenes in cabbage juice
    • Conner, D., Brackett, R., & Beuchat, L. (1986). Effect of temperature, sodium chloride, and pH on growth of Listeria Monocytogenes in cabbage juice. Applied and Environmental Microbiology, 52(1), 59-63.
    • (1986) Applied and Environmental Microbiology , vol.52 , Issue.1 , pp. 59-63
    • Conner, D.1    Brackett, R.2    Beuchat, L.3
  • 4
    • 0029994697 scopus 로고    scopus 로고
    • Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and bologna-type sausages
    • Houtsma, P., Kant-Muermans, M., Rombouts, F., & Zwietering, M. (1996). Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and bologna-type sausages. Applied and Environmental Microbiology, 62(5), 1616-1622.
    • (1996) Applied and Environmental Microbiology , vol.62 , Issue.5 , pp. 1616-1622
    • Houtsma, P.1    Kant-Muermans, M.2    Rombouts, F.3    Zwietering, M.4
  • 6
    • 2442622802 scopus 로고    scopus 로고
    • Microbial Food Safety Research Unit, U.S. Department of Agriculture
    • Tamplin, M. (2002). Pathogen Modeling Program Version 6.1. Microbial Food Safety Research Unit, U.S. Department of Agriculture. Available at http://www.arserrc.gov/mfs PATHOGEN.HTM.
    • (2002) Pathogen Modeling Program Version 6.1
    • Tamplin, M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.